February 2, 2014 - 10:40pm
Sourdough bread sticks to my proofing tin
Hi everyone. I've been having issues with my sourdough sticking to the tin that i let it rise in.
The recipe I'm using constitutes:
300ml starter(100% hydration, fed 7-8 hours before using)
200ml water
500g gram flour
1 tsp salt
Rising times:
1st rise - 2 hours
2nd rise - approx 6-8 hours
The problem that i have is after the 2nd rise, trying to tip the dough into the oven. The dough just sticks to the tin. I've tried dusting the tin with flour, oiling and even lining the tin with baking paper, the dough still sticks. Is there a problem with my proportions and rise time?
I live in singapore where it's way humid and the average day temperature all year round is 32 C, even when it rains.
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You could easily double the salt amount, this will help you control the run away yeast fermentation. Heath gave some excellent tips and tricks. I do think your fermentation is too fast. Your dough sounds more like a ripe starter. For your heat, humidity and large portion of starter, and low portion of salt, the loaf will be fermenting fast and ready to bake in just a few hours.
As soon as the dough shows signs of puffing up, fold it to build dough strength. Search: Stretch and Fold
When your dough starts to rise more sideways than up (appox every 30 min) stretch and fold it again. Watch and feel how this is shaping up your wet dough. May take anywhere from 3 to 5 folds or more until you stop, tuck under the corners and let the dough rise for half an hour before baking.
Fermentation will first help you with the dough and later hinder your progress with it. You have to decide when to bake the bread dough before fermentation gets the upper hand turning your dough into a sticky wet blob. Sourdough dough does tend to get wetter as it ferments and loosen up more that is why playing, stretching and folding the dough during the bulk rising is so important.
Make sure you are using baking parchment and not decorative baking wrapping paper. Baking parchment will stick to wet dough but release easily while baking. When the bread is baked, it no longer sticks.