I made a dough yesterday based on this post: https://www.instagram.com/p/B9XZK5HpkUE/. This was my second attempt after I made the recipe over the weekend. It came out great last time, but I wanted more roasted garlic flavor. This time ended up being a disaster. I think know what mistakes I made, but I'm very curious about which one(s) caused the dough to become impossibly sticky.
To make a long story short, I was very distracted and made mistakes at almost every stage on this one. Worst of all, I forgot to add my salt. I also forgot to cook the quinoa, so I grabbed some sesame seeds and laminated them in with the garlic instead. I added about 5 cloves of roasted garlic instead of 2. I ended up having to leave mid way through bulk, so I only did one fold after lamination, and it went longer than planned (about 6.5 hours).
When I got home, I was pleased to find that the dough looked healthy, slightly domed, and bubbly. However, when I tried to do a final coil fold to release it from the proofing container, the dough was cemented to the sides and bottom. I ended up using an oiled rubber spatula to release it onto a floured counter top. It was impossible to shape because it was so sticky --gluing itself to anything not liberally coated in flour. This was especially straUltimately, the loaf ended up an inedible pancake after I barely coaxed it into a banneton, but the crumb was rather nice. I'm really bummed I forgot the salt, because it smelled amazing and even tasted pretty good with some sprinkled on.
I'm wondering what might have caused this extreme stickiness. Was it the omission of salt? Over fermenting? Raw sesame seeds? My biggest concern is that it was the addition of extra roasted garlic. My wife and I are garlic fanatics, and I'm always adding extra. I've never added roasted garlic to any dough except foccacia, so I'm wondering if that might have contributed? Roasted garlic by itself does feel rather sticky.
Thanks in advance for your speculations!
First, forgetting salt would have a pretty significant impact and I think would result in the dough being stickier.
Second, you mention that you only did one coil fold. Proper gluten development through mixing, folding, slapping, lamination etc. is what turns my dough from a sticky mess into a nice dough.
Roasted garlic? Dump away and go "where no one has gone before." Fresh RAW garlic is another ingredient and has anti-bacterial properties. Garlic and onions contain a lot of natural sugar, they brown and burn easily when roasted and those sugars make them sticky. There are some more posts on garlic here in TFL too!
Lack of salt. Salt helps control the fermentation. Without it your proofing times can vary greatly from one dough to another no matter how identical you try to make them. Lack of salt can easily lead to overfermenting and other differences. I place my bets on lack of salt. Anytime the dough seems looser or stickier than you think it should be, taste the dough for salt. Salt can be crushed, sprinkled across and worked into the dough.
Okay, now you have me wanting to put roasted garlic in my next loaf! Agree salt pulls it all together.
Probably not part of your problem but usually sesame seeds going into the dough should be roasted. The seed on the outside should be raw.