Lehay's (New York Times) Sourdough Bread Recipe Disaster
Yikes! Followed the recipe exactly, left to ferment correct amount of time, and when I tried to rest then shape it, it was full of a million holes. Impossible to shape, so threw it out. Recipe said to use active starter. Any ideas?
You should of baked it. Its suppose do be full of holes. That is the CO2 that was released by the yeast which create bubbles which makes the bread rise. Without those bubbles it would be a flatbread or a cracker. If you are talking about Jim Lahey's No-Knead bread then its possible that you may have out too much yeast of left to on the counter (for the overnight fermentation) too long.
Its difficult to give you advice unless you precisely post the exact steps (and how long each phase took) you took, along with the actual recipe you executed, so we can see if anything need to e adjusted. Note that temperature of everything is also important, a very hot day, with very warm ingredients will cause the fermentation process of the dough to speed up greatly whereas if you are in the arctic and the room (plus the ingredients) are cold, it will seem like the dough is not working at all.
Overproof and too active a starter may be the causes. Thanks for input. Had to throw away all my Gold Medal flour and all I baked last two days due to possible e.coli alert, so am going to buy some Pillsbury flour and give it a try again.
Sounds like it was warm and humid. Need to know the temperature. Sounds like the dough overproofed.
Wild-Yeast
You should of baked it. Its suppose do be full of holes. That is the CO2 that was released by the yeast which create bubbles which makes the bread rise. Without those bubbles it would be a flatbread or a cracker. If you are talking about Jim Lahey's No-Knead bread then its possible that you may have out too much yeast of left to on the counter (for the overnight fermentation) too long.
Its difficult to give you advice unless you precisely post the exact steps (and how long each phase took) you took, along with the actual recipe you executed, so we can see if anything need to e adjusted. Note that temperature of everything is also important, a very hot day, with very warm ingredients will cause the fermentation process of the dough to speed up greatly whereas if you are in the arctic and the room (plus the ingredients) are cold, it will seem like the dough is not working at all.
Overproof and too active a starter may be the causes. Thanks for input. Had to throw away all my Gold Medal flour and all I baked last two days due to possible e.coli alert, so am going to buy some Pillsbury flour and give it a try again.