Why does my sourdough dough just lay there and get flat?

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Stuart Borken on 25 Mar 2017 at 15:13

I have, I think, plenty of gluten formation and a tight skin and not too soft a dough, and then, I put it into my proofer and it just relaxes and goes flat.  So, I take it out and add more bread flour and reknead it and shape it and put it back into my proofer and it again goes flat..it just spreads out and feels sticky.  Once, a week ago, I got a dough that stayed firm and rose beautifully.  Didn't spread out like this one.  What is going on?

What is the hydration?

At what stage of the process are you talking about?

Are you using a bowl or tub if this is during bulk fermentation?

Are you using a basket, banneton or couche if this is during final proof?

And like Lechem said, you really need to give us the whole thing!

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Mini Oven on 25 Mar 2017 at 22:20

Stop and check that starter and run a few feeding tests.  Be careful not to use the same flour as in the loaf just in case it has something to do with the flour.

You have some detective work to do.   Meanwhile chuck a good percent instant yeast into the uncooperative dough and put it into a loaf pan to rise.  One rise and bake so mix the yeast into a paste first and spread it out, roll it up and knead it in well.

Back to the starter.  Ask yourself what could it be?  Change in schedule?  Materials? Any abuse lately?  How does it smell and taste?  Any back-ups?

I let it rise on the base of my clouche in a Bord-Taylor proofer at 75 degrees.  I knead it for 8 minutes at a KA setting of 2.  I have good gluten development and the dough feels great.  Not too soft, doesn't stick to the kneading surface.  It rounds up nicely....then just spreads and doesn't rise.  I'm going to knead it longer and feed my starter 2 times a day for a couple days and get it to be more active.  I use King Arther unbleached bread flour.