Beginner’s Sourdough Bread

February 21, 2024

making 1 loaf, 1/2 formula
Levain, 9:40am:
19g starter
19g wheat
19g bread
38g water
Total: 61g !?, 9:41am
- Seems like I lost some mass somewhere?
ready for mixing 2:40 - 3:40
Autolyse, 1:40pm:
387g bread
57g whole wheat
26g dark rye
304g water
Save 25g water
Mix, 2:40pm
25g water (I added about 14g, warm as the autolyse is cold, still seems like maybe too much)
9g salt
85g levain
- May add a bit more raw starter to compensate here
- levian back up to 95g
Auto is 74F
Bulk ferment, 2:50pm - 6:50pm
Stretch and fold 3 times spaced out 30 mins
Dough seems a little wet. Possibly too cold? Moved it into the oven with the warming drawer going (medium) after 2nd fold, 4:00ish.
I’m worried I didn’t mix it thoroughly enough, I just kind of folded the new stuff into the autolyse.
Preshape, shape
starting 30 mins early (book club) - total bulk ferment ~3hr30min vs 4 hrs
disaster
- Way too gelatinous, no structure
- Just took it out of the oven on warming. Too cold? Did I mess up the hydration?
- Current plan: put in the fridge for a bit, try to pre-shape again after book club
  - In fridge, 6:33
  - Out, 8:24
  - 2 more folds. 8:40
  - Rest 30 mins, tried again to shape. The dough is like sticky Jell-O. No dice. Put it back in the fridge. Maybe tomorrow? But I may need to start over.
    Proof in fridge
    
    Results
Never did rise or be able to be shaped. Baked it anyways in the dutch oven. Good texture, taste, crust. Low, squat loaf. Not bad crumb, though.
Pancake:
Baked:
Sliced: