I started this sourdough bread 5 days ago per the recipe linked below. The first three days went as planned with the dough bulk fermenting under refrigeration; it expanded and bubbled beautifully. On the fourth day, it just flopped into a wet mess and wouldn't rise anymore (after the recommended folds). So, I read up on rescuing over proofed dough and improvised. It seemed like the hydration was too high, so I weighed the dough and measured out an equal amount of Ooni pizza dough mix at 60% hydration; I mixed the yeast and warm water together, poured it over the flopped dough, and mixed it all up with an immersion blender; I then added the flour and salt, kneaded it all together and it went into the fridge overnight again. Today, I pulled it out, formed it into a batard, and placed it into a banneton for 2 hour proof at 85 degrees (from cold). Then into the 450 degree preheated dutch oven...
Now, I don't know if this splayed open loaf is considered good or not, but it definitely is to my liking. It smells super, has a wonderful sour flavor, delicate soft crumb, and a super crunchy and chewy crust at the same time. I have two more blobs of the flopped dough under refrigeration and I'll definitely rescue that this weekend.
Now, I don't know if this splayed open loaf is considered good or not, but it definitely is to my liking. It smells super, has a wonderful sour flavor, delicate soft crumb, and a super crunchy and chewy crust at the same time. I have two more blobs of the flopped dough under refrigeration and I'll definitely rescue that this weekend.
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