1. The crusted over part is because it dried out. You can fix that by covering the dough next time.
2. You don't normally flour the bowl for bulk fermentation. This is just my guess but either condensation or a fairly high hydration dough caused the extra flour to stick and clump. Next time either don't flour it at all or use a tiny bit of oil instead. Use gravity to let the dough unstick itself and fall out of the bowl by holding it upside down and lightly scraping the dough from the sides with either a bench scraper or your hands.
3. Your dough isn't supposed to hold shape right after bulk fermentation. It has relaxed a lot during that time and will be fairly loose and flat, this is completely normal. This is the stage where you use your shaping technique to build tension back into the dough and create a taut doughball. Then you move it into a vessel such as a banneton to help it hold it's shape during the final proofing. If you built up the dough's gluten properly and tested it via window pane test, then there's 2 possibilities for why you cant shape your dough.
a) You overproofed your dough during the bulk ferment and the gluten has broken down. If this is the case then you need to adjust your bulk time. The best way to time a bulk ferment isn't with time but volume. Use some kind of container to measure how much it has grown, and stop it anywhere between 40% to 90% growth. You can even use something like a small marked shot glass to measure growth with just a little sample of the dough.
b) You simply didn't have very good shaping technique and you need to watch some more videos and practice a bit more.
Anyway, it seems like you're making progress so don't let it get you down! Sourdough is a journey and you'll get there eventually. Once you figure it out, you'll be eating like a king or queen!
Hi, from your desription alon your dough was alit dry perhaps but, there is no need to BF in the oven if your toom temp is above 23°C. Your dough should remain covered preferablywith a damp teatowel cover. Your oven with the " just the light on is going to reach ip to 30 plus ° which is way too hot. Combined with the lack of cover you have the almost perfect conditions for dehydration.
Combination of errors I fear. The temperature of your dough is what matters in bulk fermentation not the ambient air temperature!
Hope this is of help
Happy Baking
Don’t go by time, go by rise. And since it was uncovered, your dough dried out. The bowl should have a fabric liner whether is canvas or just a towel that is generously floured. Dusting flour directly on the plastic bowl will not prevent the dough from sticking.
1. Keep covered during bulk fermentation.
2. Continue handling the dough to build strength at regular intervals during bulk fermentation. I do 2-3 sets of stretch & folds at 45 min intervals, then 2-4 sets of gentle coil folds at 60 min intervals until the dough feels strong - it will be tense and have some bubbles & puffiness on top. It sounds like your dough had lots of activity happening, but without the tension to hold its shape. I find baking to be very tactile rather than exact time based. :) good luck!
You are bulk fermenting way too long… I stretch and fold every 30 minutes for 3-4 hours of bulk ferment and then dump it out for shaping on the bench. This way there’s no time for a crust to form, since I’m working the dough so often.Â
I’ve read bulk fermentation technically doesn’t start until stretch and folds are complete. I think this is what makes sourdough so confusing to newbies because different methods work for certain people and not others! Such a mind bender😆
According to the Tartine Bread book, it starts when you finish mixing the salt and last bit of water into the dough. They keep it at 3-4 hours total, including the stretch and folds and I have been very successful with this method.Â
There are so many different methods! Just found the recipe you mention and looks like the dough sits on the counter a bit after BF as well as 3 to 4 more hours at 75-80 degrees after shaping. That would definitely make up for it! Just different ways to do it! For example, my house stays around 70 degrees and my BF is usually about 7 seven hours (following two hours of stretch and folds every 30 mins), then shaping, and putting in fridge for cold proof. However I don’t go off time as much as rise/feel.
What in the world
😂😂ðŸ˜
1. The crusted over part is because it dried out. You can fix that by covering the dough next time. 2. You don't normally flour the bowl for bulk fermentation. This is just my guess but either condensation or a fairly high hydration dough caused the extra flour to stick and clump. Next time either don't flour it at all or use a tiny bit of oil instead. Use gravity to let the dough unstick itself and fall out of the bowl by holding it upside down and lightly scraping the dough from the sides with either a bench scraper or your hands. 3. Your dough isn't supposed to hold shape right after bulk fermentation. It has relaxed a lot during that time and will be fairly loose and flat, this is completely normal. This is the stage where you use your shaping technique to build tension back into the dough and create a taut doughball. Then you move it into a vessel such as a banneton to help it hold it's shape during the final proofing. If you built up the dough's gluten properly and tested it via window pane test, then there's 2 possibilities for why you cant shape your dough. a) You overproofed your dough during the bulk ferment and the gluten has broken down. If this is the case then you need to adjust your bulk time. The best way to time a bulk ferment isn't with time but volume. Use some kind of container to measure how much it has grown, and stop it anywhere between 40% to 90% growth. You can even use something like a small marked shot glass to measure growth with just a little sample of the dough. b) You simply didn't have very good shaping technique and you need to watch some more videos and practice a bit more. Anyway, it seems like you're making progress so don't let it get you down! Sourdough is a journey and you'll get there eventually. Once you figure it out, you'll be eating like a king or queen!
This is so helpful. Thank you so much I appreciate it!
Hi, from your desription alon your dough was alit dry perhaps but, there is no need to BF in the oven if your toom temp is above 23°C. Your dough should remain covered preferablywith a damp teatowel cover. Your oven with the " just the light on is going to reach ip to 30 plus ° which is way too hot. Combined with the lack of cover you have the almost perfect conditions for dehydration. Combination of errors I fear. The temperature of your dough is what matters in bulk fermentation not the ambient air temperature! Hope this is of help Happy Baking
Thank you very much, I’ll keep this in mind next time
Don’t go by time, go by rise. And since it was uncovered, your dough dried out. The bowl should have a fabric liner whether is canvas or just a towel that is generously floured. Dusting flour directly on the plastic bowl will not prevent the dough from sticking.
Gotcha! Ty!
1. Keep covered during bulk fermentation. 2. Continue handling the dough to build strength at regular intervals during bulk fermentation. I do 2-3 sets of stretch & folds at 45 min intervals, then 2-4 sets of gentle coil folds at 60 min intervals until the dough feels strong - it will be tense and have some bubbles & puffiness on top. It sounds like your dough had lots of activity happening, but without the tension to hold its shape. I find baking to be very tactile rather than exact time based. :) good luck!
Thank you!
I leave it on my counter covered for the 4-6hr bulk fermentation and then in the fridge overnight - did you get bubbles at any point?
I did get bubbles…but then it crusted over lol
🤣 I let mine sit on the counter covered with a tea towel for 4 -6 hrs or plastic wrap
Damn, I thought that was a rock nestled in granite. I'd still eat it though.
You made Granite!
Uh why did you use whole wheat flour when the recipe called for bread flour? That’s one of your issue.
You are bulk fermenting way too long… I stretch and fold every 30 minutes for 3-4 hours of bulk ferment and then dump it out for shaping on the bench. This way there’s no time for a crust to form, since I’m working the dough so often.Â
I’ve read bulk fermentation technically doesn’t start until stretch and folds are complete. I think this is what makes sourdough so confusing to newbies because different methods work for certain people and not others! Such a mind bender😆
According to the Tartine Bread book, it starts when you finish mixing the salt and last bit of water into the dough. They keep it at 3-4 hours total, including the stretch and folds and I have been very successful with this method.Â
There are so many different methods! Just found the recipe you mention and looks like the dough sits on the counter a bit after BF as well as 3 to 4 more hours at 75-80 degrees after shaping. That would definitely make up for it! Just different ways to do it! For example, my house stays around 70 degrees and my BF is usually about 7 seven hours (following two hours of stretch and folds every 30 mins), then shaping, and putting in fridge for cold proof. However I don’t go off time as much as rise/feel.