Advice from sourdough bakers needed.

[Lucinda]

Fester was behaving beautifully until I made bread today. I went through everything just fine, and at the final rise the dough started getting really shaggy looking. So I broke it apart and made four small boules, which even rose more in the oven while baking in spite of their weird appearance.

No pics until my battery charges, but any ideas why the dough would go from normal and smooth all the way through proofing, only to start getting really shaggy when it was formed?

TIA
L

Btw - the flavor and crunch were good. The crumb nice and yummy, just a really weird exterior.

[housewolf]

1. What temp were you proofing the dough at?

Just guessing but it might have been too warm and/or the dough may be over-risen. How long was the rise? It may be that the starter has a faster rise tiime than you realize and that an accumulation of acids eroded the structure of the loaf.

Remember... you're working with an unknown, unproven entity... there's a lot you need to learn about this brand-new starter. What it's cycles are, for instance... i.e., how long it takes to fully activate and to rise bread. Things you will only learn by experience and observation. Recommendation: take notes as to what you do and what the results are. You'll learn a lot about what works for you and what doesn't.

[Lucinda]

2. Thanks! I proofed in my oven with the light on, not sure of the temp...

and up until I split it, it was fine. I think it might have actually been ready to bake after the first rise. I was following a recipe and formed it and left it to rise a second time...
Maybe next time I'll form it sooner and bake after it rises.

Thanks for the info! every little bit helps.