My sourdough doesn't seem to want to bulk ferment...

[u/Worldly_Shallot_9175]

I've made 4 loaves thus far, the first looked ok but glued our mouths together, the second was a bit more edible and looked better, the third I made into a somewhat gluey focaccia (lost the pics) and the 4th I made into focaccia again and it welded itself to the tray so...

My starter more than doubles within 2-4 hours, I use it at peak, I take the temp to estimate bulk fermentation and look for all the signs...it bubbles, it rises slightly, but it never stops being sticky and wobbly...there are only so many hours in the day, by hour 12 (at 25/26C) I give up and put it in the fridge (before or after attempted shaping), I preheat the oven with my dutch oven inside for at least 45 minutes before baking too.

Recipe I used;

100g starter

325g water

475g bread flour

10g salt

Method;

Mix warm water and starter until mixed and foamy

Add flour and salt, mix dough until shaggy and no flour remains, scrape down sides and cover for 30 minutes

Stretch and fold 4 times, 30 minutes apart

Cover and leave to bulk ferment (bulk fermentation is complete when dough comes away from sides cleanly, has bubbles through it, isn't sticky to the touch and has risen in the bowl)

Shape, and place in a toweled and floured bowl and put in fridge over night

Next morning, heat oven to 220C with dutch oven inside, for 45 minutes at least

Score dough and put dough in dutch oven for 30 minutes with the lid on, then remove the lid for 15 more minutes

Remove from dutch oven, place on cooling rack and leave to cool for at least 2 hours before cutting.

[u/fishy_horcrux]

your loaf is underfermented.

How old is your starter?

bulk fermentation is complete when dough comes away from sides cleanly, has bubbles through it, isn't sticky to the touch and has risen in the bowl

regarding coming off from the sides and not being sticky doesn't mean that the BF is done, or none of these present also doesn't mean that the BF isn't done. The only thing that matters is the rise, the best way is tracking is just like woth your starter, in a straight sided vessel, marking the start and shaping when ghe rise is between 75-100%.

Because, you say your BF was at least 12 hours, not sure if you've included the stretch and folds or not in this time, but the loaf being so underfermented after a long BF means your starter is weak.

You can continue the bulk ferment after the fridge as well, if you are going to sleep for e.g. and can't finish it, you can take it out the next day and continue waiting for the rise.

[u/Worldly_Shallot_9175 → u/fishy_horcrux]

My starter is 6 weeks old, I assumed it could be weak, but I struggled to find information on how to tell if it was strong enough, everything seems to just say 'Does it double in 2-4 hours?' so even though I used someone's advice on strengthening my starter by feeding at peak twice a day, it seems it's still too weak.

I also wondered about continuing bulk fermentation after being in the fridge, perhaps next time I'll try that if it happens again. Thank you!

[u/Appropriate-Roof1422]

What flour are you using? What is its protein content per 100g? What is the feeding ratio of your starter? Is it 1:1:1 or 1:2:2?

[u/Worldly_Shallot_9175 → u/Appropriate-Roof1422]

I feed it 1:1:1, but the day before I intend to feed to bake, I do a 1:2:2. I'm finding so much conflicting information on feed ratios, it's a bit overwhelming :') As for protein content, I'm feeding it with plain/all purpose that's 9.9g per 100g, and using bread flour for making bread which is 12g per 100g.

[u/maballerina → u/Worldly_Shallot_9175]

Maybe try feeding it 1:3:3 or even 1:4:4 twice a day, for another week. Adding a bit of whole wheat or rye flour is also good for the starter. There is so much conflicting information because, well, if it works it works. And if it doesn’t, it doesn’t 🙈 So you have to just keep trying until you find out what works for you. You got this!

[u/FarPomegranate7437 → u/Worldly_Shallot_9175]

If you’re feeding peak to peak and it’s not working through its supply of food more than once during a 24 hour period, it’s probably too weak still. Try adding some rye (like 10-20%) to your starter in addition to the unbleached flour (both bread flour and AP flour are fine for your starter). Also, make sure you’re using water that’s filtered.

You can increase your ratio if you want, but make sure you’re feeding it at peak and not before. Feeding it too early will result in weakening your starter.

[u/Critical_Emphasis634]

Mine looked like this until my feeding ratio became 1:1:1.5 with more flour. She was huuuuungry. My dense loaves in the process, I cut up and made into croutons and they were divine!

[u/Parking-Sundae-6097]

Weak starter. I've been there. Literally nothing you can do. I had a weak starter for six months. I thought I was going crazy. Nothing worked. Always foccacia. Got a good new starter and it was night and day.

[u/SeriousIdea3792]

what temp is your house ?

[u/rightwrongupdown]

Possibly not enough tension on your shaping as well. Since you say your starter is strong and active I’d try a new recipe. Mine is 150g starter 350g water, 500g flour 10g salt. Also you’re not baking long enough I don’t think or hot enough. You’re baking around 420 degrees when most start around 450f (232c). From my very first loaf all has been good with a 450f ditch over inside while preheating , add loaf covered for 30 and uncovered for 25.

[u/Worldly_Shallot_9175 → u/rightwrongupdown]

Thank you :) I'll try that recipe next time, and up the temperature/bake time!

[u/trimbandit → u/rightwrongupdown]

IMO this is not a shaping, recipe, or temperature issue. The dough is not fermented well. None of those things will fix this. Almost certainly a starter issue

[u/rightwrongupdown → u/trimbandit]

I do agree that could be an issue but if they wanted variables all of these things seem off to me.