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I would shorten the time. Bottom line: Use a brotform or cloth lined bowl for the second rise.
Shorten the second rise. Use floured fingertips to deal with sticky dough. No worries about the epic comment- I love to chat about bread. Consistency is the hardest thing to achieve. As a beginning bread baker, this is key. Sounds like you could be on the money right away with both suggestions!
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I was doing second rise in the Dutch oven, which is a big, 6. In terms of second rising, the most recent loaf which was as per above a little bit strange in texture and flabby on top after second rise, was left for about 1. But as soon as I get back I will try out your tips.
I apologize for the delay in my response. I took some time off to celebrate the Thanksgiving holiday. So, to get back to our discussion- based on your first paragraph above, the dough was definitely over proofed. The fact that it caved in and started to separate is a classic indicator. Because it is summer in your part of the world, the warmer temperature will cause the dough to rise faster than you think!
Your 2nd rise at 1. That might work in the winter months, but for now try shortening to 30 minutes to an hour. The dough is ready when it no longer looks dense, is slightly risen and puffy. This will take some practice :. With regards to stretch and folds- this process will become easier to handle depending on how long you autolyse refer back to this section if necessary. So, in the beginning of autolyse, your dough will be rough and sticky.
My recipe suggests to let is rest for 30 minutes, but you can leave it up to an hour. The longer it rests the easier it will be to shape. And when done properly, the dough should not rip apart. Instead of using oil, lightly wet your fingertips to do the folds. Sorry I realise how misleading my comment was about being from Australia! I really am at a loss at what to do. My last loaf I bulk fermented for I then took it out of the bowl it stretched and stuck a bit, perhaps this ruined some of the gluten?
At this point the dough had not grown in size at all really but had cracked a bit on the bottom. It barely rose at all and was very disc like. The second loaf I second rose in a less warm location in the counter for 3 hours 20 mins. At this point it had grown in size a little bit but was not very soft to touch however my schedule required that I bake it then. It also did not rise much at all though a tiny bit more than the first loaf. Sorry for the essay description! My best guess is that my main issue is temperature. I really have no idea what to do.
Anyway I must be the most challenged baker on the planet because I just cannot get this right. My last attempt today was awful. Cut into 2 loaves to test different second rising methods and both barely rose above a disc. I feel like my problem comes in after bulk fermentation. I leave it fermenting all day while at work and every time when I come home, it has risen substantially and feels soft and springy, but it is also very sticky and sticks a lot to the bowl when I try to take it for shaping before second rise.
The result is the dough always stretched and sticks and becomes messy and I have to shape it back into a ball, but the dough is still not firm or well shaped. I think this is possibly where I am ruining my rising chances. Especially seeing as I start with a perfectly healthy, active starter and quality, measured ingredients, and finish second rising in a cloth lined bowl and baking in a Le creuset Dutch oven all which feel right to me. That is the gluten. I believe the problem is over shaping the dough after the bulk ferment.
In your previous comment above you mentioned shaping it times.
This could potentially deflate the dough. Let it rest for about minutes lightly covered with plastic wrap so that the surface does not form a skin. This will allow the dough to regain some of its strength before shaping. Then, gently shape into a ball. If you are having trouble, stop and let the dough rest again for 15 minutes.
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Try shaping again. Then place into your cloth-lined baskets. If you can send pictures of your dough at the questionable stage that would be helpful too. Had great success with this recipe. The tip about checking the starter in the glass of water is invaluable. The dutch oven worked beautifully.
Many thanks for the step by step instructions. Made 2 sourdough boules. And for the first-time ever, weighed all the ingredients as recommended used my digital postal scale until I can get a food scale. I used my empty, unheated oven as the place for a draft-free rise. Baked the bread in an electric oven. Did not do all the stretching and folding this first time, but will give it a try. Love the tang of this bread.
Thank you for this recipe and your comprehensive write-up.
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Will be making this bread for holiday gifts. I learned that a while ago and it was a life saver. Sourdough starters vary so much I found it very difficult to judge when it was ready. This is fool proof.
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I always bake in my Dutch oven. It produces the most beautiful, consistent results. Thanks for the tip about the Pyrex! The video is great. When I first started baking, I never did stretch and folds because my results at the time were good enough. Then, I chose to experiment and it really improved the overall rise and structure of the bread. Plus, I had an excuse to touch the dough during the bulk ferment.
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Just from that alone I could tell how it was going to turn out when baked. Thank you for taking the time to stop by with feedback!
Happy holidays :. Good morning. I have a starter, an old starter from a dear lady at Church who has been baking sourdough for quite some time and she graciously shared.