We all face mistakes at some point, when making sourdough bread...I know I have!
Of all things in the kitchen that are finicky and unpredictable, sourdough might be number one. You can follow the EXACT same technique, use the EXACT same measurements, and still come out with a different result every time - this happened to me just last week, I had 2 loaves I baked exactly the same, and they came out looking completely different.
Why?
Could be the state of your starter, the temperature of your kitchen, or even (as I like to joke), the Bread Gods. But the good news is: there ARE things you can control to affect the success of your sourdough bread baking.
Here are just a few of the most common problems that occur with sourdough bread baking:
Bread doesn't rise.
There are a few possibilities if this happens: your starter isn't healthy, or it wasn't ready. Your starter should have been fed a few hours before baking with it. There should be obvious bubbles and a lot of activity. If your starter is less than one month old, it might not be ready to bake a full loaf with by itself - some starters will take longer to reach their peak.
If you're confident that your starter was ready, I recommend adding some steam. Sourdough’s rise heavily depends on its ability to quickly puff up when it hits the heat of the oven. The best way to help it achieve this is with steam - you can create steam with a lidded Dutch oven, or with an empty rimmed baking sheet preheated in your oven. If you're already using a Dutch oven, try added a few ice cubes inside when you go to bake your dough.
Over-fermentation: letting the bulk fermentation go too long.
The bulk fermentation is the dough’s first rise: it’s the time period that begins when the dough is mixed and ends when it is shaped.
When the bulk fermentation goes too long, the dough can over ferment. You'll know it's done this when you turn it out to shape it and it looks like a wet puddle (this is called "slack"). It may also smell like alcohol.
My general rule of thumb for the bulk-fermentation is when the dough has doubled in size, it's ready to bake.
Under-proofing your dough.
A few signs your bread might be under-proofed are: no matter how long you bake it, the crust doesn't turn brown and the middle is doughy, or the dough doesn't rise much.
To avoid this I recommend extending the amount of time the dough is on the counter for its bulk fermentation. In winter, try to find a warm spot in your house for the dough, or use warm water to mix with the dough.
IF YOU HAVE ANY QUESTIONS OR PROBLEMS, JUST ASK & I'LL DO MY BEST TO HELP YOU.
Also, I offer in-person sourdough classes at my house in Palm Beach Gardens, FL. Register here, I'd love to meet you and be part of your sourdough journey! I'm also offering a SPECIAL Halloween Class where I will teach you how to make pumpkin-shaped sourdough - all the doughy deets here.
Both classes are almost SOLD OUT, so sign up fast!
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