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Left Jim laheys stecca out for too long during first rise. What should I do?

asked by Gourmel almost 2 years ago
10 answers 557 views
4d625ded-d965-42c7-b1ee-ec9d7dc7fb4e.profilepic
added almost 2 years ago

I would add flour and water in the ratio of the original recipe and let it sit for like 2 hours to mitigate the overrising.

A41ba26e-5a78-4618-9de4-dd9201d03184.2014-07-08_17.58.49
added almost 2 years ago

The recipe was 3 cups flour to 1.5 cups water so a 2:1 ratio. How much should I add? Also this is a no knead recipe if that changes anything.

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added almost 2 years ago

How long, what does the dough look like?

A41ba26e-5a78-4618-9de4-dd9201d03184.2014-07-08_17.58.49
added almost 2 years ago

Almost 29 hours! It's big and wet with bubbles on the surface.

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added almost 2 years ago

I would just proceed normally. That dough is pretty resilient.

A41ba26e-5a78-4618-9de4-dd9201d03184.2014-07-08_17.58.49
added almost 2 years ago

Ok, trying that. The dough smells fermented (if that's possible) but I've never made it before and have no idea how it should smell.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added almost 2 years ago

Ever made the Artisan Bread in 5 recipes? They have the same smell. Some of it cooks off. It's not perfect, but it's the best you can do.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added almost 2 years ago

Blog called "Alexandra cooks" has a recipe for a faux focaccia out of over-fermented dough.

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added almost 2 years ago

Here's the link to that recipe
http://www.alexandracooks...

A41ba26e-5a78-4618-9de4-dd9201d03184.2014-07-08_17.58.49
added almost 2 years ago

I saw that and actually made it a few weeks ago!