sourdough with very strong strands that do not release cleanly from the container after bulk rise
I recently purchased the Ankarsrum Assistant and I am working through the learning curve.
My first batch was way over mixer and ended up flat (no oven rise). I adjusted my mix time and my last 3 batches are better, better oven rise but not like i had when I mixed by hand. I
use a 75% hydration recipe. I start my mixer with my water and starter in the bowl. I get my starter fully integrated into the water then I begin to add the flour. I make a 1000g batch (2 loaves). it takes me about 2:30 minutes to add all the flour and salt. I then continue to mixing for another 3:00 minutes for a total mix time of 5:30 minutes. I let it rest 30 minutes then mix again (Stretch & Fold) for 1:00 minute. I repeat this two more times. I then move the dough to a glass bowl. I then bulk rise until the dough has doubled in size.
When I unload the dough from the container (glass bowl) it does not release cleanly and has very strong gluten strands that do not want to release from the bowl. Sorry I do not have any pictures but when i am unloading the dough my hands are full.
Any suggestions on what may be creating these strands? And Is it ok to do my stretch and folds in the Assistant?
Thanks for any assistance you can provide.
Sincerely,
Mike
My first batch was way over mixer and ended up flat (no oven rise). I adjusted my mix time and my last 3 batches are better, better oven rise but not like i had when I mixed by hand. I
use a 75% hydration recipe. I start my mixer with my water and starter in the bowl. I get my starter fully integrated into the water then I begin to add the flour. I make a 1000g batch (2 loaves). it takes me about 2:30 minutes to add all the flour and salt. I then continue to mixing for another 3:00 minutes for a total mix time of 5:30 minutes. I let it rest 30 minutes then mix again (Stretch & Fold) for 1:00 minute. I repeat this two more times. I then move the dough to a glass bowl. I then bulk rise until the dough has doubled in size.
When I unload the dough from the container (glass bowl) it does not release cleanly and has very strong gluten strands that do not want to release from the bowl. Sorry I do not have any pictures but when i am unloading the dough my hands are full.
Any suggestions on what may be creating these strands? And Is it ok to do my stretch and folds in the Assistant?
Thanks for any assistance you can provide.
Sincerely,
Mike
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your gluten sounds to me like it's well developed. With that hydration level though I would advise you to put some cooking oil (rapeseed or sunflower are common neutral variants in Sweden, or olive oil if you don't mind a bit of taste) in the container before you put the dough there.
Tearing the dough like this will result in an uneven result, think of the stretching & folding as a shaping stage as well as gluten development. The dough needs to be handled with care at this point.
You can do the stretch and folds in the Ankarsrum bowl, but you will still have to pick up the dough and grease the bowl before starting.
Thank you for the feedback. I think your suggestion makes good sense and I will try this on my next run. I will also begin to monitor my dough temperature in attempts to do a better job of knowing when the bulk rise should be terminated.
Thanks again,
Sincerely,
Mike