Name: Sourdough Bread
Yield: 4 Servings
Ingredients: 100 g active starter (Bubbly, fed 4-6 hours ago (passes float test)); 500 g bread flour (High protein (12%+) for gluten structure); 350 g water (warm) (80°F (26°C) - temperature controls fermentation)

Question 1

Why is my Sourdough Bread My bread came out dense and gummy, like a frisbee.?

Accepted Answer

My bread came out dense and gummy, like a frisbee.

Ah, the classic frisbee! This usually means your starter wasn't quite ready for prime time, or you didn't let that dough develop enough during its bulk rise. Give your starter a go…

My loaf spread out completely flat.

It went flat, huh? That's usually one of two things: either the dough fermented a bit too long and the gluten structure got tired, or it wasn't shaped with enough tension. When you…

Question 2

Why is my Sourdough Bread My loaf spread out completely flat.?

Accepted Answer

My loaf spread out completely flat.. It went flat, huh? That's usually one of two things: either the dough fermented a bit too long and the gluten structure got tired, or it wasn't shaped with enough tension. When you shape, really focus on building that surface tension – think of it like tucking it in nice and snug so it holds its form.

Question 3

Why is my Sourdough Bread My dough is super slack and sticky after the bulk, won't hold any shape.?

Accepted Answer

My dough is super slack and sticky after the bulk, won't hold any shape.. That slack, sticky dough tells me the starter might not have been at its peak, or the bulk fermentation just wasn't long enough. Make sure your starter is really active and has at least doubled before you even start. For the bulk, watch for the dough to become smooth and bouncy, not just rely on the timer. If it's still a bit loose, you can try a few more sets of stretch and folds to build some strength.

Question 4

Why is my Sourdough Bread I barely got any oven spring, and the crust is pale and thick.?

Accepted Answer

I barely got any oven spring, and the crust is pale and thick.. Minimal oven spring and a pale crust often points to a proof that was a little short, especially that overnight cold proof. If the dough didn't have enough gas built up from the bulk ferment and proof, it won't have that energy to spring. Double-check your starter's vigor and watch for signs of life during bulk. Crucially, make sure your Dutch oven is screaming hot – preheated to 500°F (260°C) – that intense heat is what gives you that beautiful rise and crust.

Question 5

Why is my Sourdough Bread The crumb is dense with big, uneven holes, not that open, airy texture.?

Accepted Answer

The crumb is dense with big, uneven holes, not that open, airy texture.. That crumb sounds like it had a bit of an uneven journey. It could be that the bulk fermentation wasn't quite right – either under or over – which affects the gluten structure. Shaping is also key here; if you didn't build enough surface tension, the dough can collapse. Make sure your starter is strong, and pay close attention to the dough's texture during bulk. When you shape, be gentle but firm to create that tension without knocking all the air out.

Sourdough Bread

Sourdough Bread

Put This Plate On The Line

The Setup

The Mise en Place

The Pantry (0/2)

Other (0/1)

If Things Go Wrong

My bread came out dense and gummy, like a frisbee.

My loaf spread out completely flat.

Chef's Notes

The Method

AUTOLYSE

BULK FERMENT

SHAPE & PROOF

THE SCORE & BAKE

Related Techniques

Mise en Place

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