Well so far not so good 
Working from home today. I got some dough proving over lunchtime and it's... well I don't really know what it's done. It was quite a dry dough when I started proving about an hour and a half ago, it hasn't really risen much but it's become very wet and sticky like chewing gum. Almost bordering on cake batter. Got that sour yeasty smell of the starter. It's like the yeast has broken down the structure of the dough
I've kneaded in a load more flour to dry it out and it's on for a second rise. It was a dough with 300g flour and it needed 3 handfuls of flour to bring it back to a bread dough consistency. Not expecting it to taste great now, but I can work on that next time.
Is this why sourdough loaves are typically proved in those wide proving baskets with a LOT of flour and tipped out to bake? I've tried to emulate something similar in my mixing bowl.
Working from home today. I got some dough proving over lunchtime and it's... well I don't really know what it's done. It was quite a dry dough when I started proving about an hour and a half ago, it hasn't really risen much but it's become very wet and sticky like chewing gum. Almost bordering on cake batter. Got that sour yeasty smell of the starter. It's like the yeast has broken down the structure of the dough
I've kneaded in a load more flour to dry it out and it's on for a second rise. It was a dough with 300g flour and it needed 3 handfuls of flour to bring it back to a bread dough consistency. Not expecting it to taste great now, but I can work on that next time.
Is this why sourdough loaves are typically proved in those wide proving baskets with a LOT of flour and tipped out to bake? I've tried to emulate something similar in my mixing bowl.
