What a morning! I started my sourdough last night, getting a little smarter with experience and tried to mix in some whole wheat and dark rye. I got inspired by some experienced baker who just pours without any measurements, just wings it. So did I, and somehow I managed the dough into the bowl.
This morning when I checked, it doubled, I was so thrilled, then the problem came. I was so focused on the softness of my bread, but it’s so soft I couldn’t get it off the board. I used the scraper with water, but it just fell back and spread out. I literally used the scraper and stretching my dough for half an hour, I’m late, got to go. I haven’t even done my own morning stretching, my dough got a good stretch though.
I had to get that dough off the board and into my banneton. I soaked my scraper and my hands, almost throw my dough into the banneton before it can fall flat, within a hair’s breadth.
I look around and my sleeves are covered with flour, board and bowl are soaking wet.
It’s supposed to slow my mind down, Sanna Vaara even has a candle on when she’s making her sourdough, but somehow, I managed to get into a fire drill.
It’s true, every sourdough is different, different ingredients, different fermenting, and different way of arriving.
End of story: the next day, my sourdough turned out to be flatbread. You never know.