Second rise failing! Help please

I have tried this recipe a handful of times and keep getting the same unsuccessful results( but I guess I am consistent:0))

First proof over 8 to 10 hours is great but very sticky. Have to add more flour to just be able to manage it. Definitely does not hold any shape just becomes a “blob”. Have tried leaving the second proof up to another 5 hours and still no rise. Feel like I am going insane trying to figure this out. Just a couple of notes: *Am new to baking so please be gentle
*I live in the Caribbean and house is fairly warm most of the time ( 83F).
Help please.
Humbly..
Mick

Mick
  • Posted by: Mick
  • July 20, 2020
  • 82 views
  • 1 Comment
No-Knead Sourdough Bread
Recipe question for: No-Knead Sourdough Bread

1 Comment

HalfPint July 20, 2020
Sounds like too much water. Humidity can really affect how wet a dough becomes. What I have done with some no-knead bread (aside from weighing everything) is not add all the water at once. I'll add 75% of the specified amount of water. I look for a shaggy and almost dry dough. If it's too dry (there is still pockets/streaks of dry flour), I'll add 1-2 Tablespoons of water until I have a shaggy dough with no visible dry flour. I find that no-knead dough get "wetter & loose" the longer it sits. In my experience, adding more flour makes the baked bread dense and heavy.

Since your kitchen is on the warm side, the first proof might not need 8-10 hours. It might be ready in 6 hours or less. If the dough is too loose to even shape, put into a loaf pan and do the second rise. It won't be a crusty boule. More like a good toasting bread. Then bake. I like to bake for 20 minutes at 425F, then lower to 375F for another 20 minutes. Starting with a high temp gives it "oven spring", gives the bread nice final rise. Then the lower temp is to finish baking the bread without burning it. Plain bread is usually done when internal temp is 200F-208F. If you don't already have it, get a reliable instant read thermometer. Then you can check the temperature of any food you make :)

Hope this helps. Let us know your progress :)
 
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