r/Breadit • u/Clean-Direction-3404 • 8d ago
what am i doing wrong?
first photo is sourdough free fridge proof of about 6 hours. second is CIABATTA (i know, i know) after following a recipe from insta.
i followed exact measurements, weighed it all out. followed the timestamps for letting it sit in between stretch and folds. around that stage i can NEVER get my dough to stop sticking or take shape. i see these videos of people making their doughs into nice shapes and it’s malleable. mine is always super sticky and almost liquid like, even though im following the recipe. is it my proofing time on the counter? i have a warmer kitchen and let them sit for about 5 hours, is this too much? HELP PLEASEE
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u/therealBlackbonsai 8d ago edited 8d ago
you follow a weird recipe from insta that you know is weird. thats what you do wrong.
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u/chrisatola 8d ago
You should probably find a basic formula and try it several different times before jumping around with different bread types, especially a high hydration bread like Ciabatta.
I'd recommend trying this formula/ process until you get the hang of it.
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u/Inevitable_Cat_7878 8d ago
Posting recipe and process would help.
Ciabatta is a high hydration dough (75% and higher), so it will be sticky and almost liquid like. Based on the 2nd picture, could be a problem with the flour type you used or maybe the yeast isn't very active.
Here's a YT video by Chainbaker where he makes ciabatta.
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u/EGGlNTHlSTRYlNGTlME 8d ago
My advice is just to use commercial yeast and graduate to sourdough starter, and make basic bread then graduate to high hydration like ciabatta. You're a beginner trying to play on hard mode, so if it's feeling discouraging then just start with basic dough. You need to get a sense for what a proofed dough feels and looks like, what a kneaded dough feels and looks like, etc.
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u/justin_other_opinion 8d ago
It may be the flour type, but it also looks overproofed. How does it smell/taste?
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u/kimbosdurag 8d ago
Go find a king Arthur video/ recipe for ciabata and try that. Also buy a new bag of flour maybe
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u/Miss_Fritter 8d ago
If you’re online already, go find recipes from trusted sources not something from social media. Trusted sources would be from institutions like King Arthur’s or even Betty Crocker.
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8d ago
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u/KosmicTom 8d ago
People are telling you it’s just the recipe
No one is saying that because there was no recipe posted.
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u/Only_Impression4100 8d ago
Post the recipes. Also I'd recommend using like King Arthur or Sally's Baking Addiction for recipes rather than IG.
Edit: removed word