Reynard
Guru
- Location
- Cambridgeshire, UK
Is it just me, but for some reason, my sourdough breads are just turning into plops.
Admittedly it's a new culture and I'm still learning its peculiarities (it makes fabby waffles btw) but am trying to figure out what's causing the dough to be a gooey, liquid, unhandleable mess. I have to flip it with a spatula like a no-knead bread, and then just pour it into the banneton. I don't get particularly good oven spring.
It's not overproved. I've a good handle on that as I always prove my dough in the same bowl and use the same quantity of flour.
All I can think of that's causing it is either the weather or the flour type. I'm using a 50-50 mix of atta and strong white at 65% hydration, which turns out a fabby bread usually. No problem with that when using yeast, even if it's only a couple of grammes.
Am starting to think that atta flour, with its lower protein levels, isn't terribly happy with the significantly longer bulk ferment.
The loaves *taste* amazing though, with a lovely tang to them.
Any ideas?
Admittedly it's a new culture and I'm still learning its peculiarities (it makes fabby waffles btw) but am trying to figure out what's causing the dough to be a gooey, liquid, unhandleable mess. I have to flip it with a spatula like a no-knead bread, and then just pour it into the banneton. I don't get particularly good oven spring.
It's not overproved. I've a good handle on that as I always prove my dough in the same bowl and use the same quantity of flour.
All I can think of that's causing it is either the weather or the flour type. I'm using a 50-50 mix of atta and strong white at 65% hydration, which turns out a fabby bread usually. No problem with that when using yeast, even if it's only a couple of grammes.
Am starting to think that atta flour, with its lower protein levels, isn't terribly happy with the significantly longer bulk ferment.
The loaves *taste* amazing though, with a lovely tang to them.
Any ideas?