My FWSY overnight blonde sourdough overproofed (volume increase 5X+) and is way too sticky to handle successfully. Any ideas what to do with this dough?
Add in more flour, with additional salt in the correct ratio (might be handy to premix some flour and salt rather then guess and keep on adding one then the other), and add a little at a time and knead till you get a cohesive dough. Shape and go straight into final proofing which may be quicker.
Put your dough in the refrigerator overnight. I like to work my dough wearing Nitrile gloves. It keeps your hands relatively clean and sticky dough doesn't stick to the gloves. After refrigeration, the next day (in the same bowl) sprinkle on wheat bran, flax, or oat bran (or all three) (flour if you must) enough to cover. Use your bench scraper to turn the dough. I think you'll find it much easier to handle now-- still sticky but workable. Knead a few turns to shape.
Now you can form a loaf, roll for flatbread, make a pizza, make individual rolls....whatever you like. Set to rise your normal time. Bake as usual.
it didn't shape well at all. I stuck in the fridge to proof as I had to run an errand for a few hours. Just stuck one of the loaves in the oven. Not expecting good results.
I like the dough rescue plan. I'll try it next time.
As many others on this forum have learned, the Country Blonde seldom works to the same schedule and/or formula for home bakers as it seems to for the author. I have slightly changed the formula for Country Blonde and watch the dough rather than the clock for the bulk ferment and the final proof. It's a difficult one, but nice when it does turn out!
I have had some success with this recipe. This time i woke up in the morning to dough 5x the original volume. My kitchen must have been warmer overnight than last time.
Oddly, even with what i thought was a disastrous shaping, the first loaf just came out of the at least a little bit of oven spring.
and give it away as gifts of 'old dough' to thoose who might want to make some good bread. Old dough that is used is way overproofed since it is usually taken off right before or after bulk ferment, has the salt in it and sits around till the next days bake - about 12- 18 hours or so. What you have is perfect old dough.
Another would be to try and save it.
Add in more flour, with additional salt in the correct ratio (might be handy to premix some flour and salt rather then guess and keep on adding one then the other), and add a little at a time and knead till you get a cohesive dough. Shape and go straight into final proofing which may be quicker.
So now you have three options, you will have hard time to choose one of them :-)
Happy baking!
My 2 cents (worth only 1 cent) is to go w Abe's advice. It's so nice to rescue a dough. Imho.
good luck
hester
Put your dough in the refrigerator overnight. I like to work my dough wearing Nitrile gloves. It keeps your hands relatively clean and sticky dough doesn't stick to the gloves. After refrigeration, the next day (in the same bowl) sprinkle on wheat bran, flax, or oat bran (or all three) (flour if you must) enough to cover. Use your bench scraper to turn the dough. I think you'll find it much easier to handle now-- still sticky but workable. Knead a few turns to shape.
Now you can form a loaf, roll for flatbread, make a pizza, make individual rolls....whatever you like. Set to rise your normal time. Bake as usual.
it didn't shape well at all. I stuck in the fridge to proof as I had to run an errand for a few hours. Just stuck one of the loaves in the oven. Not expecting good results.
I like the dough rescue plan. I'll try it next time.
Thanks for the advice,
Josh
As many others on this forum have learned, the Country Blonde seldom works to the same schedule and/or formula for home bakers as it seems to for the author. I have slightly changed the formula for Country Blonde and watch the dough rather than the clock for the bulk ferment and the final proof. It's a difficult one, but nice when it does turn out!
I have had some success with this recipe. This time i woke up in the morning to dough 5x the original volume. My kitchen must have been warmer overnight than last time.
Oddly, even with what i thought was a disastrous shaping, the first loaf just came out of the at least a little bit of oven spring.
and give it away as gifts of 'old dough' to thoose who might want to make some good bread. Old dough that is used is way overproofed since it is usually taken off right before or after bulk ferment, has the salt in it and sits around till the next days bake - about 12- 18 hours or so. What you have is perfect old dough.