Talking about dough…

Amazing, beautiful dough…I love seeing this! This is a shot of the underneath of my bowl of dough following itโ€™s overnight prove, the dough has risen and more than doubled in size and you can see the texture all the way through the dough. Itโ€™s a joy every time I wake up to a sight like this, it never ever gets boring!

So, here are some notes to keep in mind regarding dough…

๐ŸŒŸ for everyone who has asked me if their starter is strong enough: if your dough is growing and doubling, your starter is fine and working well

๐ŸŒŸ if your dough isnโ€™t growing, itโ€™s either because itโ€™s been cold, see below, or your starter needs a boost, see my site for details

๐ŸŒŸ all doughs are different due to different flours, different temperatures, different environments and different handling

๐ŸŒŸ if itโ€™s been cold overnight and your dough hasnโ€™t doubled, itโ€™s normal, temperatures under 18C/64F will slow the growth down; just give it longer in the morning to do its work

๐ŸŒŸ under proved dough will result in a dense loaf with large uneven holes, but it will still taste good!

๐ŸŒŸ if itโ€™s been warm overnight, well over 20C/70F your dough will grow and possible double and look volcanic and fabulous, however, it risks over proving and losing all structure and integrity, it will be soft and sloppy and impossible to work with

๐ŸŒŸ over proved dough will result in a flat dense bake, but it will also still taste good!

๐ŸŒŸ to combat high temps either read the baking timetable on my site or use less starter in your dough

๐ŸŒŸ when you handle your dough after itโ€™s main bulk prove, it should feel bouncy and have some nice resistance

๐ŸŒŸ my best tip is: learn to watch your dough and not the clock; your dough well tell you whatโ€™s happening and what you need to change, if anything, and,

๐ŸŒŸ get to know your starter

๐ŸŒŸ get to know your flours and your doughs

๐ŸŒŸ get to know how sourdough works in YOUR home

๐ŸŒŸ Make notes, jot down times and temperatures, flours and behaviours and create your own reference guide.

๐ŸŒŸ Happy baking! ๐ŸŒŸ

2 thoughts on “Talking about dough…”

  1. I prefer-ordered your new book but donโ€™t know how to let you see the amazon order to get the additional recipes. Thank you!

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