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My first sourdough attempt at a loaf of bread has been rising/resting for two days now (a long rise on a not very warm countertop, and then an overnight rest in the fridge) and I am one thousand percent certain it is going to be a failure. It’s just too dry! I let it overnight-ferment in the fridge and when I went to shape it into loaves I literally was able to just break it in half and it cracked cleanly. Like. no fucking way is that good. You’re supposed to be able to knead it! This is going to bake into the consistency of a rock.
I might add liquid and put it back in to re-rise again? Or not. I’m just going to let it come back up to room temperature in the loaf pans and see what it looks like. It rose, it really did, quite a bit, yesterday on the counter, but I really think there’s just not enough liquid in there despite me using more than the recipe called for.
My first sourdough attempt at a loaf of bread has been rising/resting for two days now (a long rise on a not very warm countertop, and then an overnight rest in the fridge) and I am one thousand percent certain it is going to be a failure. It’s just too dry! I let it overnight-ferment in the fridge and when I went to shape it into loaves I literally was able to just break it in half and it cracked cleanly. Like. no fucking way is that good. You’re supposed to be able to knead it! This is going to bake into the consistency of a rock.
I might add liquid and put it back in to re-rise again? Or not. I’m just going to let it come back up to room temperature in the loaf pans and see what it looks like. It rose, it really did, quite a bit, yesterday on the counter, but I really think there’s just not enough liquid in there despite me using more than the recipe called for.
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Date: 2020-02-16 05:55 pm (UTC)I didn't get around to commenting the other day, but I was eyeing those English muffins you made and they looked delicious.