Overproofed sourdough (I think) suggestion?

mommy1000 ↓

Fri, Dec 13 2024, 10:25 am

To all sourdough bakers!! I think I overproofed my dough. It rose beautifully and then once I took it out to shape, it was like bread soup 😞

Is the dough garbage?

Chayalle

Fri, Dec 13 2024, 10:27 am

Oy. Sounds like it....Do you mean the first rising, after the stretch and folds? Or do you mean after the fridge stage?

↑ mommy1000 ↓

Fri, Dec 13 2024, 10:30 am

Chayalle wrote:

Oy. Sounds like it....Do you mean the first rising, after the stretch and folds? Or do you mean after the fridge stage?

I did the stretches and folds and all was going well. Left for bulk fermentation and it rose so nicely with bubbles. Upon removal from bowl, it completely fell apart.

challahchallah ↓

Fri, Dec 13 2024, 10:37 am

I certainly wouldn’t throw it away. If it’s too slack to shape well, I’d line a rimmed sheet with parchment paper, drizzle with olive oil and make focaccia.

↑ mommy1000 ↓

Fri, Dec 13 2024, 10:42 am

challahchallah wrote:

I certainly wouldn’t throw it away. If it’s too slack to shape well, I’d line a rimmed sheet with parchment paper, drizzle with olive oil and make focaccia.

Thats a gr8 idea! Thank you!
I wonder where I went wrong though. Wouldnt the dough have fallen in my bowl if it was overproofed? Why would it only fall apart once removal from bowl?

Etty6

Fri, Dec 13 2024, 11:35 am

mommy1000 wrote:

Thats a gr8 idea! Thank you!
I wonder where I went wrong though. Wouldnt the dough have fallen in my bowl if it was overproofed? Why would it only fall apart once removal from bowl?

I think the starter wasn't strong enough, so it was able to rise but as soon as you handled it it fell back

↑ mommy1000 ↓

Fri, Dec 13 2024, 11:36 am

[quote="Etty6"]I think the starter wasn't strong enough, so it was able to rise but as soon as you handled it it fell back[/quote
Interesting because it passed the float test so I was sure it was ready

↑ challahchallah ↓

Fri, Dec 13 2024, 11:38 am

mommy1000 wrote:

Thats a gr8 idea! Thank you!
I wonder where I went wrong though. Wouldnt the dough have fallen in my bowl if it was overproofed? Why would it only fall apart once removal from bowl?

To me this sounds more like a gluten development problem rather than a proofing problem. You probably needed more stretch and folds than you thought you did.

↑ mommy1000 ↓

Fri, Dec 13 2024, 11:39 am

challahchallah wrote:

To me this sounds more like a gluten development problem rather than a proofing problem. You probably needed more stretch and folds than you thought you did.

I did 4 sets. Maybe it needed more. Im new to sourdough baking so pardon my stupid questions. 😀

anonymrs

Fri, Dec 13 2024, 11:41 am

It sounds like it over fermented. I often don't do any stretch and folds and my dough doesn't deflate like that. Did you make your own starter or you got it from someone?

↑ mommy1000 ↓

Fri, Dec 13 2024, 11:43 am

anonymrs wrote:

It sounds like it over fermented. I often don't do any stretch and folds and my dough doesn't deflate like that. Did you make your own starter or you got it from someone?

Got from someone but not the first time ive used it. Made successful sourdoughs in past. This week I let it rise in a warmer place than in the past. So maybe it overrose

sunshine23

Fri, Dec 13 2024, 11:45 am

My dough always overproofs I do that on purpose we like the taste and texture better. Try as hard as you can to shape it by wetting your hands and pulling the sides into each other. Keep wetting ur hands so it doesn't stick to them. Then put in bowl lined with parchment to proof. Transfer parchment to oven after it's proofed

↑ challahchallah

Fri, Dec 13 2024, 12:53 pm

mommy1000 wrote:

I did 4 sets. Maybe it needed more. Im new to sourdough baking so pardon my stupid questions. 😀

It definitely could have needed more. A lot of baking (and sourdough baking in particular) is trial and error and getting the feel for things. Once you do it more, you’ll get the feel for when the dough has developed enough from stretch and folds to move on. Even with the same recipe, things like humidity can affect the moisture content of the flour which affects the overall hydration of the dough. But it’s never ruined! Homemade bread is always yummy even if the shape isn’t textbook beautiful.

↑ mommy1000

Fri, Dec 13 2024, 12:54 pm

challahchallah wrote:

Thank you so much!!! I will definitely try again next week. Hope you dont mind my questions as I get the feel of it. I am determined to getting it right ✅️