September 21, 2023 - 4:09pm
No spring
This seems to a problem with almost every recipe that I try (see picture).
For these loaves I tried:
https://www.theperfectloaf.com/best-sourdough-recipe/
I followed precisely as written.
There was very little change to the dough appearance/behavior after an overnight cold ferment. It was pretty solid. When I went to move it from banneton to dutch oven I could feel it deflate more (not that there was a lot to begin with).
Flours:
Bob's Red Mill Whole Weat
Dove Farms strong white.
Advice?
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Comments
If almost every recipe you try winds up flat, I'd suspect the problem is with your sourdough starter.
You mention the cold proof. But does the dough increase in size and extensibility in the room temperature bulk fermentation stage?
I've tried a number of Maurizio's recipes and they generally grow quite a bit during bulk and even during the cold proof.
Rob
The thing is, it's not enough to follow the recipe "exactly". You can't follow it exactly because you don't have his flour, stored his way, in his environment. You don't have his starter, and you don't have his feel and eye for the dough. If "every" recipe comes our flattish, then most likely it's about the starter, though it could be the flour, the water, the room temperature, and so forth.
My first thought is the bulk ferment, which may have been too long. Alternatively, the starter might be too acidic or have some other undesired composition, such that it degrades the gluten too fast. Less likely is not enough gluten development during bulk ferment (that is, not enough or not effective enough stretch-and-fold sessions). I say that's less likely because even without kneading/stretching, a decent dough with decent starter should do better than what you show.
This is the trouble with trouble-shooting by posts. If someone were with you at strategic times it would be easier. At any rate, I think that looking hard at the bulk ferment is the first step. How long was it? What was the temperature? How much did the dough rise? Did it fall towards the end? Did the dough feel lifeless when you went to shape the loaf? Did the dough seem lively and active? Was the top surface bubbly?
TomP
This is very under fermented. Even when we say "watch the dough, not the clock" one wouldn't expect, what looks like, a doughy texture if not adhered to. I think you need to give a bit more info on your starter.