Recipe: Tasty Overnight Sourdough Bread - Sticky Wet Dough

Overnight Sourdough Bread - Sticky Wet Dough. Why Is My Sourdough Dough So Sticky? If your dough is dry, it is because you added too much flour. Some people add too much water to compensate.

Overnight Sourdough Bread - Sticky Wet Dough Overnight Sourdough Bread - Sticky Wet Dough This is very easy and simple bread! We talked to two expert sourdough bakers about the questions new bread bakers face when they first start experimenting with bread fermentation and yeast cultivation (i.e. rising dough and waiting. I'm so glad I've found this forum. You can cook Overnight Sourdough Bread - Sticky Wet Dough using 6 ingredients and 33 steps. Here is how you cook that.

Ingredients of Overnight Sourdough Bread - Sticky Wet Dough

  1. Prepare 100 g of Homemade Sourdough Starter (water/flour=50/50).
  2. Prepare 250 g of Water.
  3. You need 1 tsp of Honey.
  4. Prepare 1 1/2 tsp of Salt.
  5. It's 380 g of All Purpose Flour.
  6. Prepare 2 tsp of Olive Oil★.

I'm a new to baking bread and I picked up Ken Forkish's Flour Water Salt Yeast book to make my start. I've had great success with half a dozen same-day breads outlined in his book. But my woes have begun with the overnight bread,Twice now I've made an attempt and twice my dough in the morning is still a sticky mess after Easy, no knead, overnight sourdough bread. Then a bake in a hot dutch oven give the final loaf a crispy outside and soft inside.

Overnight Sourdough Bread - Sticky Wet Dough instructions

  1. 11:00am- Take the Sourdough Starter out of the fridge..
  2. 1:00pm- Put the sourdough starter, water, honey and salt into the large bowl..
  3. Mix well..
  4. Add the all-purpose flour..
  5. Set the flat beater and mix for 30 seconds on the lowest speed..
  6. Change to the dough hook..
  7. Add olive oil..
  8. Mix about 30 seconds..
  9. Put the dough into a lightly oiled container..
  10. .
  11. Leave it in a warm place..
  12. 1.5 hours later, fold the dough..
  13. Do the same thing again 1.5 hours later..
  14. After the dough become 3 times the original size, fold it again and rest it in the fridge over night..
  15. Morning- Take the container out from the fridge and wait for a few hours until it is room temperature..
  16. Preheat the oven to 500F. (pizza pan too).
  17. Turn out the dough onto a kitchen surface..
  18. Wet your hands with water, and fold the dough. Let it rest for 15 minutes uncovered..
  19. Use a banneton basket, heavily dusted with flour. (I don't have a banneton basket, so I'm using a loaf pan with a kitchen cloth.).
  20. Fold the edge inside of the dough and shape it. Put the dough into the floured banneton basket or loaf pan. (sealed up).
  21. Cover the dough and wait until it become double its size. (about 1.5 hours-2 hours).
  22. After 1.5-2 hours, it looks like this..
  23. .
  24. Cover with kitchen towel..
  25. Cover it with a cutting board and press with your hand. Then turn it upside down..
  26. Remove the loaf pan..
  27. Remove the kitchen towel..
  28. It looks like this..
  29. Using a thin sharp knife, score two or three times on the top of the loaf..
  30. Take out the pizza pan from the oven and slide the dough onto it, and put back to the oven..
  31. Immediately spray with water 5 time inside the oven and close it quickly. Bake 5 minutes at 500F, 18 minutes at 450F. (I don't like it too hard so I bake it a little less time.).
  32. Slice and eat!.
  33. .

It makes the gluten seep out and coats the flour leaving it sticky. Use warmer water and make sure its all left to properly absorb before it goes in the fridge. Simply knead in a little more flour, a dusting at a time until the dough is able to lift itself off surfaces when worked in a bowl. Dough wet from the fridge has too much moisture. In a large bowl, combine the starter and water.; Stir in the flour, and then add the salt.

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