Sticky Dough and Gluten is not forming with stretch and folds
Hello,
I am so frustrated. I am following the recipe from The Regular Chef:
LEVAIN:
- 50g Mature Sourdough Starter
- 40g Whole Wheat Flour
- 40g White Flour (bread flour or all-purpose)
- 80g Room Temperature Water
REMAINING DOUGH:
- 900g Unbleached Bread Flour
- 100g Whole Wheat Flour
- 750g Room Temperature Water
- 20g Salt
I have been stretching and folding since 1pm. It is now 10pm. and my dough is not getting stiffer. When I try to perform a coil fold the dough rips. It is very sticky.
I first thought maybe it was too much dough for me, personally, to be folding. I have only made 4 boules and used low hydration recipes. So at around 6pm, I split my bulk fermentation into 3rd's, I figured there was no harm in separating the boules now and continue to stretch and fold. 2 of the divides are starting to show some stiffness but the 3rd, which is the largest is still ripping when I try to coil fold. I'm pretty sure I need to get these guys in the fridge soon to avoid over proofing. Should I just throw it all away?
None of the 3 are stiff. I can pinch a piece of the dough and it extends and then gets long holes in it and rips. I threw them in the refrigerator for the night. At this point, I will see if there is a change in texture in the morning, if not, I guess I will throw it away. Unless..... there are any suggestions to make something with failed dough.
I'd suggest doing 3 or 4 at most and then not worrying about it. At least as an experiment. Try to forget the window pane test, ignore the fact that it doesn't double. Just mix it, stretch/fold it a few times and then set up to bake in 60 to 75 minutes after that.
At 68 degrees, you should experiment with ending bulk fermentation at 5.5 or 6 hours. Cut off 30 minutes or a bit more for every 2 degrees higher. Act as if bulk fermentation is finished at that point, then shape and then bake after about an hour.
If you can put it in the fridge for 8 hours or more, you can skip stretch and folding altogether. Gluten forms itself if it's given enough time in a relatively high hydration dough. Then let it warm for to room temperature for 3 or 4 hours. Shape, then bake an hour later.
Overworked, over-fermented dough behaves like you describe. It lacks structure, is very sticky, uncooperative and bakes with about 1/3 of the rise you'd like. It might taste ok, but it will soon harden into something you can use as building material.
A lot of the standard recipes you read or buy have you doing things at warm temperatures or even fail to mention temperature at all. Learning how to trade off temperature versus time is the secret to sourdough. It's the critical factor that determines whether you're working with dough or with homemade Bondo.
Don't be discouraged though. It can be frustrating for sure. But you're just one step away from getting it right. And after a while you'll be surprised to find out how forgiving and durable the starter and dough can be.
I appreciate your words of encouragement. I woke up this morning, folded once and went through with baking. I figured the worst that could happen is I end up with a brick.
The purpose of trying a higher hydration recipe was for a more open crumb. No success, but considering the trouble I had, what more could I ask for.
These were my results:
3 Amigos.jpg
Height of big boule.jpg
Height of smaller boule.jpg
top view.jpg
crumb.jpg
Feedback is welcome. I'm very novice.
How much time passed from when you mixed to when you shaped? And what temperature was the dough kept at?
How much time passed from when you shaped to when you started baking? Was this at the same temperature?
Failed (over proofed) dough is the same as starter discard. There are tons of recipes on this site as well as the internet. Crepes are good because you can roll something up in them and put on a sauce. That's dinner. Or breakfast, or lunch! They freeze well, too.
Thank you for the suggestions. I still baked the boules to see what the results were. I figured it's all a learning process. you can see my pics above. Really wanting my crumb to open up.
I feel your pain. I have had some doughs go south on me like that. It's not a good time.
Just remember you're learning. I have learned to be very vigilant with my dough, especially with sourdoughs, as the acid contributes to gluten breakdown.