Do I need more fermentation? Why my sourdough is flattened?
From a few weeks I've been trying to make sourdough. The most successful recipe for me and for the time I have I found is Easy Sourdough Bread Recipe using a stand mixer - Sourdough Lamination In the recipe it said that it needs 3 hours in room temperature + 30 min in refrigerator and then you bake.
Because I don't have that time in one I leave it on the counter for 1 hour then let the sourdough in the refrigerator overnight (10 hours) and bake it in the morning. The whole wheat flour I use is with 13% protein.
I found the dough "flattened" and without so much holes and somehow I feel like it's not so fermented. Is it possible for 10 hour fermentation in the refrigerator? How can I improve the dough and do I need more fermentation time maybe in room temperature? The dough is fine, not so wet it can be shaped. I added picture in the end to show what I mean.
The recipe is:
- 200 g. white flour
- 100 g. whole wheat flour
- 240 g. water
- 6 g salt
- 90g starter
- 40g pumpkin seeds
Totals:
- 345 g flour (45 from starter)
- 285 g water (45 from starter)
- 2% salt
- 82.6% hydration
Best Answer
First of all, that's quite a decent looking loaf. It doesn't look dense or overly pancaked. The crumb is consistent, with good bubble formation. A lot of amateur bakers would be quite proud to achieve that result. So give yourself a pat on the back before you start trying to improve further.
Now, 82% hydration is quite high, even for a whole wheat loaf. High hydration free-form whole wheat loaves are notoriously difficult to shape well, simply because the dough is so loose. Careful shaping and skillful oven control (including steam) are necessary to get a good loft in those circumstances.
Now, three hours at room temperature is not enough time to develop significant sourdough taste. Neither is ten hours in the refrigerator. (Ten hours in a cool room would be closer.) As more fermentation occurs, however, the gluten structure will weaken, leading to a flatter loaf.
So overall, I'd suggest you try a lower hydration and a longer cold rest (but, if possible, at a slightly higher temperature than your refrigerator).
Pictures about "Do I need more fermentation? Why my sourdough is flattened?"
Why is my sourdough bread coming out flat?
Sourdough bread has two rises. The second shorter than the first. Dough that's not left long enough for either of the two required rises, will result in sourdough bread that's flat. The length of time for the first rise will usually vary from 4-12 hours.Why does my sourdough collapse after proving?
1. Over risen sourdough during final fermentation/proofing. Sourdough that is over fermented will collapse. This is because fermentation rate and gas production rate has gone past its peak as the yeast and bacteria runs out of food needed for the fermentation reaction at a certain point.How do you fix deflated sourdough bread?
Gently shape your loaf and let it proof in the fridge for 8-10 hours. Don't leave it the optional 24 hours. If your loaf has regained some structure, bake as normal, but I recommend not slashing it to keep as much air in as possible. If its slack you can bake it in a loaf or cake tin to hold the shape.Why is my sourdough flat and dense?
One of the most common mistakes is having a dough temperature that's too low for the starter to feed on all the flour in the dough, resulting in a crumb that's dense, with fewer openings. "Starter is happiest and most active at around 75 degrees. If it's a lot colder, the process will be much slower.OVER FERMENTED DOUGH - The Signs and Consequences for your SOURDOUGH
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Molly Champion, ShotPot, Julia Volk, Anna Tarazevich