I made a second loaf of sour dough, this time in an oblong pan.
I'm a novice to all the sourdough methods, but as far as I understand the madness I'm using a recipe for a cold, unfed starter straight from the fridge with 100% hydration with an overnight rise with zero stretch and folds.
I got this recipe from "Sour Dough for Lazy People," because it was recommended to me by a friend who uses it, and I love her bread, and I have no interest in the other seemingly absurd methods that require a full-day process- at least not yet.
My dough was so wet and sticky as it poured from the bowl, it was nearly impossible to work with. I added enough flour to it to shape it into a loaf and salvage it.
This is the second loaf that came out of the bowl too sticky to work with.
So now, I know that I definitely need to adjust the hydration of my starter, something I suspected after my first loaf, but wanted to confirm with another test.
There's a method to adjusting the hydration of your starter that I won't explain here, but I am hopeful after that process is complete, my loaves will begin coming out of the bowl better formed, easier to shape, and hopefully, then, I'll also get a better rise.
So this second loaf isn't the prettiest.
Neither was the first loaf.
But I bet it's going to be delicious nevertheless, because the first loaf was.
I'm making homemade beef stew tonight.
We'll have it with some freshly baked sour dough!
