Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
@Elsie, what hydration are you using?
Don't say goodbye to your sourdough.
That wouldn't be the problem.
Try reducing the water next time to around 65%. See if that makes a difference.
And next time you have a dough that you are having problems shaping, I would suggest just pulling it into a shape like foccaccia or a ciabatta.
@Elsie, what hydration are you using?
Try reducing the water next time to around 65%. See if that makes a difference.
And next time you have a dough that you are having problems shaping, I would suggest just pulling it into a shape like foccaccia or a ciabatta.
