Help please I am in the middle of trying to cook first sourdough loaf!

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dominicjackson84 on 12 Oct 2018 at 06:39

Hi I made my starting culture and I think it was all going ok. I followed the formula here to try and make my dough so I could knead it then let it sit for 4 hours then cook it. I think this is the basic way to make a loaf of sourdough right?

http://makanaibio.com/2008/10/123-pain-au-levain-une-formule-qui.html

That is the formule I followed. My sourdough dough was so sticky when I put it on the table to try and knead it it just stuck to the table and all over my hands and clothees. Lol. 

 

Now I have mixed it all and it is in a plastic bowel, I am not sure what to do now, I know I need to knead it more and add some salt. I am dreading the mess I made before, can I knead it in the bowel using that pinch and fold technique?

 

Then I have to leave it for 4 hours right?

 

At the moment its just waiting in the bowel, I mixed everything except the salt together, I am a bit daunted about what I should do next, I jsut want to bake a simple loaf of bread, this is my first time!

 

Many thanks for any help asap. I will put instant notifications on incase someone can reply soon and help me! :)

 

Dom.

Hi,

A quick comment, once you add the salt it will be less sticky and if it is such a wet dough using the folding method leaving your dough in the bowl will be helpful.

Good luck and let us know how it goes. Don't give up!

Yes after leaving it all for a while it has become more "one solid lump" instead of a splattered mess. I added the sat and gave it a bit of a knead in the bowel. I am waiting for it to get that glutinous texture so it makes a window if I stretch it right? As in I can stretch it thin and it does not break it makes a translucent thin layer of dough?

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dominicjackson84 on 12 Oct 2018 at 09:15

I have the mixture in a bowel. I have mixed it all even more now with salt. Can I leave it for the 4 hours then bake it? Will it be a waste of time or will I get some bread I can eat? I see that it should be elastic and also translucent ..

I realise what I should do is probably knead it all really well and leave of another 4 hours at room temp before I bake it. Damn I really thought this would be easier! :(

Mixing the flour and water and letting it sit for an hour or more, before adding starter. That's called autolyse. It helps. 

Mix in starter and salt. Knead, then do stretch and fold in an oiled bowl, three times. Wait 15 minutes, stretch and fold (directions on this site, I think), another 15 minutes, then one last time. 

Bulk ferment. Let it sit on the counter for an hour or more. This depends on the heat and humidity where you are. When you put your finger on the dough, it should feel soft but also push back a little at your finger.

Shape into loaves and let rise again. I do this last step in bannetons (special bread baskets, powdered with a mix of wheat and rice flour) in the refridgerator overnight. But you could skip this step (it is called retarding) and go straight to bake. 

There are many more details that help make a good loaf. There are recipes online here, with photos, that would help. 

But as you've already started ... go ahead as you planned. See what happens. If it doesn't work, try again. You will not be an instant success. No one is. 

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dominicjackson84 on 13 Oct 2018 at 00:49

cheers guys i am going to try and bake one of these abominations I created if it doesnt go well will throw everything away and call it all a lesson. Definitely learned a lot! But the worst thing is the un manageable stickiness of the dough! makes everything a total nightmare!