Recipe: Perfect Overnight Sourdough Bread - Sticky Wet Dough

Overnight Sourdough Bread - Sticky Wet Dough. Overnight Sourdough Bread - Sticky Wet Dough Nana Kobe, Japan - Florida, USA. What If My Next Batch of Sourdough Bread Is Too Sticky? Now it is the sourdough starter or its use that is suspect.

You know the dough has over fermented if, when you turn it out to shape it, it is very slack — if it's like a wet puddle — and very sticky and lacking any strength and elasticity. It might smell a bit like alcohol as well. At this point, the dough unfortunately is unsalvageable. You can cook Overnight Sourdough Bread - Sticky Wet Dough using 6 ingredients and 33 steps. Here is how you achieve it.

Ingredients of Overnight Sourdough Bread - Sticky Wet Dough

1. You need 100 g of Homemade Sourdough Starter (water/flour=50/50).
2. You need 250 g of Water.
3. You need 1 tsp of Honey.
4. Prepare 1 1/2 tsp of Salt.
5. Prepare 380 g of All Purpose Flour.
6. Prepare 2 tsp of Olive Oil★.

Overnight Sourdough Bread - Sticky Wet Dough This is very easy and simple bread! Pro tips for Overnight Sourdough Bread If you want to mix bread earlier in the day. Remove the dough from the refrigerator to sit out while the oven preheats. I'm so glad I've found this forum.

Overnight Sourdough Bread - Sticky Wet Dough instructions

1. 11:00am- Take the Sourdough Starter out of the fridge..
2. 1:00pm- Put the sourdough starter, water, honey and salt into the large bowl..
3. Mix well..
4. Add the all-purpose flour..
5. Set the flat beater and mix for 30 seconds on the lowest speed..
6. Change to the dough hook..
7. Add olive oil..
8. Mix about 30 seconds..
9. Put the dough into a lightly oiled container..
10. .
11. Leave it in a warm place..
12. 1.5 hours later, fold the dough..
13. Do the same thing again 1.5 hours later..
14. After the dough become 3 times the original size, fold it again and rest it in the fridge over night..
15. Morning- Take the container out from the fridge and wait for a few hours until it is room temperature..
16. Preheat the oven to 500F. (pizza pan too).
17. Turn out the dough onto a kitchen surface..
18. Wet your hands with water, and fold the dough. Let it rest for 15 minutes uncovered..
19. Use a banneton basket, heavily dusted with flour. (I don't have a banneton basket, so I'm using a loaf pan with a kitchen cloth.).
20. Fold the edge inside of the dough and shape it. Put the dough into the floured banneton basket or loaf pan. (sealed up).
21. Cover the dough and wait until it become double its size. (about 1.5 hours-2 hours).
22. After 1.5-2 hours, it looks like this..
23. .
24. Cover with kitchen towel..
25. Cover it with a cutting board and press with your hand. Then turn it upside down..
26. Remove the loaf pan..
27. Remove the kitchen towel..
28. It looks like this..
29. Using a thin sharp knife, score two or three times on the top of the loaf..
30. Take out the pizza pan from the oven and slide the dough onto it, and put back to the oven..
31. Immediately spray with water 5 time inside the oven and close it quickly. Bake 5 minutes at 500F, 18 minutes at 450F. (I don't like it too hard so I bake it a little less time.).
32. Slice and eat!.
33. .

I'm a new to baking bread and I picked up Ken Forkish's Flour Water Salt Yeast book to make my start. I've had great success with half a dozen same-day breads outlined in his book. Wet dough is a pain to deal with but makes much better bread in my opinion, softer, lighter, tastier, crustier. Baking paper/ parchment with a tiny bit of oil does wonders for the sticking, or a ton of flour, and shallow, if any, cuts. Most people would be happy to be getting bread like that on their third go!