I think it's quite common to get some stickiness if you are slicing fairly soon after the end of bake. You can try to fix things like high humidity in your house or waiting until the kitchen has warmed to room temperature before getting to work. This part is extremely important as its what determines whether you end up with a well-shaped sourdough or a mess. If youre struggling with high hydration dough, then you should absolutely lower the hydration and see if you get better results. Put the lid on and place into the hot oven. Sourdough Rye Bread - Baking Sense All flour has a certain percentage of damaged starch particles, but when the amount of damaged starch particles exceed 10%, dough becomes wet and sticky. If your bread contains rye, it can take up to 24 hours! Most loaves are soggy at the bottom because they've not had the heat but you can simulate that at home by using a hot stone. Place the bread pieces on a parchment lined baking sheet in a single layer. This is a one of the most frustrating sourdough bread problems to have. Im the face behind The Pantry Mama and I want to help you bake delicious sourdough bread, no matter what your schedule. Start taking internal temp at 45 min total time, and then allow 7 or 8 minutes for every degree it needs to come up. I've written a full guide to why sourdough deflates after scoring here. Thanks for the tip! The dough has already fermented and the flour you add won't be incorporated well. This helps keep the dough from sticking. Alternatively, you'll need to adjust the amount of starter in your dough to suit the temperature of your kitchen. PROBLEM - My sourdough looked great when I removed it from the oven - it was crusty! You can read my five best tips for strengthening a sourdough starter, Extending your bulk fermentation time to allow your dough to rise and ferment properly. But you could also use other methods such as kneading or coil folds. I find that I need to bake the moisture out before the top crust gets too hard and seals in the moisture, and if that happens then you just end up over-baking the crust while it's still gummy inside. Okay, so maybe sourdough is never going to be extremely easy to handle, especially when it has very high hydration, but you can get to a point where youre very comfortable with handling sticky sourdough. Some recipes are simply wetter and stickier than others. One set of strong Stretch & Folds. Thanks for the suggestions about leaving the bread to cool longer. Once you get comfortable, you can gradually increase the water content of your dough and see how you manage it. Hi, I'm Kate! Jack Sturgess. In our previous attempts, we thought it was undercooked, hence the longer baking time for Charlie this time round. STEP THREE: Stir down the starter, then mix 1/3 cup of sourdough starter (90 grams) with water (385 grams) using a fork. There are generally two causes of this (it can be a combination of both): SOLUTIONS - Depending on which of the above has caused your gumminess, you can fix by: PROBLEM - Your bread dough spreads and loses shape when you flip it out of the banneton to bake. 310-330 . If the dough breaks before you can pull it so thin that you can see the light, resume kneading. . When you have to stretch and fold or pick up your dough, you can do it with ease if youve got a layer of moisture on your hands. The majority of the time, I see this because the dough needed less water or more kneading upfront (or stretch and folds during bulk fermentation ). Cover with plastic wrap and keep covered in a warmish place in your kitchen at around 77F (24C) for 1 hour. If you've just completed autolyse and you feel that your dough is too wet, it is possible to add some more flour at that that stage. At the same time, we should dust the work surface lightly during shaping as we need some level of stickiness and friction between the dough and the work surface to create sufficient skin tension. SOLUTION - reduce proofing time. But we are utterly puzzled by the outcome again. If your dough is dry, it is because you added too much flour. *This article may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. 475 F covered, and 450 uncovered for 20 min seems too hot to me for only a 30% whole grain loaf: 300 g einkorn / (900 g + 90 g from levain) = 300 / 990 = 30.3%. When working with high hydration level dough, the dough gets very close to the point of 100% saturation from the high quantity of water, and it is difficult to get any more water to be incorporated into the dough. After 30 minutes, take the parchment paper with the dough on it and place the entire thing in the preheated dutch oven. They give you what is called slack dough.If the dough is very slack and it isnt because you added too much water, then autolyze. During this time, the flour has the chance to fully hydrate and gluten network is able to develop in spite of the lack of mechanical mixing. For example a gummy crumb can be caused by a starter that's too young and or under fermented dough. Why Sourdough Bread Makes You Feel Bloated - Detox Empowered SOLUTIONS - These are the things you can do to try to avoid your dough splitting naturally: PROBLEM - your sourdough bread has an uneven crumb. Soft water has <50ppm, medium 50-100ppm (best for bread baking), hard >200ppm. Also, remember that sourdough is extra sticky when the gluten isnt fully developed. It may be that you just need to cut back on the water. Send your . The yeast has too much energy when it hits the oven and this excess energy causes a "rush" when your dough hits the oven. Sourdough baking is a never ending journey of learning - and that's what makes troubleshooting it so damn interesting! This is called having over-proofed bread. Hi, I'm Kate! PROBLEM - My sourdough never puffs up in the oven. Step 1 - My starter is at 125% hydration. Second, to the wet ingredients, add the bread flour, whole wheat flour, and salt. The stickiest of doughs are the ones that dont have a developed gluten network. Sourdough generally contains more water, which makes the gluten more likely to cling to everything. Why is my sourdough so sticky? | Alexandra's Kitchen 10 Pieces 5 Inch Bread Banneton Proofing Basket Round Dough Sourdough Why Is My Sourdough Dough So Sticky? How To Handle It - Breadopedia.com Help! Remove the pot from the oven using pot holders (please be very careful ). Once you get the hang of the sourdough process and the various phases, then start introducing whole grain flours into the mix. Under fermented dough will also cause you to have a pale crust that just doesn't brown up, even when you cook it longer. Make the dough. So if you're over-shooting the original formula's hydration due to miscalculattion, that would be the first thing to correct. Easy Sourdough Bread | Feasting At Home PROBLEM - You may have baked a loaf of sourdough which appears to have large tunnels of air or just one big hole surrounded by a tighter or dense crumb. Many thanks for this. Please take that into account. Make sure that you do your best to avoid this mistake by learning about sourdough fermentation timing and knowing when its ready to move onto the next step. It will look like cloudy water. A new bake this morning. Yes you read that right! Youll find that the dough sticks much less and youll have a better time shaping it. This is the sourdough baking course you need if you are just starting out in sourdough bread baking. Sourdough bread problems are often multi faceted and you will find that they are not always caused by one issue. A well developed gluten network has the strength to hold the gases and produce an even crumb. Bread SOS Episode 5: STICKY / TACKY Sourdough Crumb - Bake with Jack You should aim to handle your dough more like that as you get more practice. stickiness is usually not cooking off enough moisture. The only time I wouldnt recommend using wet hands is during shaping. BAKE YOUR SOURDOUGH Preheat your oven to 450F (230C) half an hour before the end of proving. Turn out the loaf out onto a floured peel, make a cut in the top with a grignette and slide it onto the baking stone. If your dough is under fermented it will lose shape quickly and spread when it's tipped out of the banneton. When mixing, hold back a portion of the intended total water quantity called for in the formulation. But as it cooled, the crust wrinkled and collapsed what happened? if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[300,250],'crustylabs_com-leader-4','ezslot_20',129,'0','0'])};__ez_fad_position('div-gpt-ad-crustylabs_com-leader-4-0');If you are proofing your dough in a non porous material such as a metal or glass container, then oiling is preferred over dusting with flour. 480F is not as hot as you could bake. This method involves mixing the dough so the flour is fully hydrated before performing a series of stretch and folds. Using too much water for the amount of flour you're using will result in a wet dough that's really hard to handle. Maybe try leaving it a bit longer? Oiling our proofing basket will cause the oil to be absorbed and be ineffective in preventing the dough from sticking. (Top Reasons). It really is a delicate balance to ensure that the yeast have consumed enough of their food to produce those beautiful pockets of air - but not too much so they can still provide oven spring at baking time. This is really only an issue once you've done bulk fermentation and you are trying to shape your dough. Required fields are marked *. When the percentage of damaged starch particles in flour exceeds 10%, your dough will become wetter and stickier over time. The bassinage technique is used to help build the dough up to the desired high level of hydration in stages. This also provides its sour flavour and. In a large bowl, combine 350 g of water with the sourdough starter, stir to dissolve the starter. If the actual final hydration does meet your goal, or whatever formula/recipe you're working from, then the next suggestion for something to tweak would be bake temps and times. You might think it seems dry when you first mix it and add extra water. This excess water is not retained inside the dough but rather coats the doughs surface causing it to be wet and sticky. As the gluten develops, the dough becomes less sticky and more manageable. If you find your sourdough bread dough is too sticky when you are dividing and preshaping, it might be because it's over hydrated, under strengthened, or under proofed. As you knead any bread dough, you should notice that it goes from a shaggy mess to more of a smooth mass of dough thats become less sticky. strengthening and maturing your sourdough starter. Wholemeal Sourdough Recipe - The Sourdough School Mix everything together. However, if you are just about to shape your dough, adding flour is not an option. This allows the dough to absorb the water into the flour and start to form gluten strands that hold the bread together. When using a proofing basket, line it with a clean cloth and dust its surface with flour by using a sieve to ensure an even coating. A good example of a low protein flour is general wholewheat flour. This site is powered by Drupal. Just know that it will be sticky early in this process. And then mix in the other ingredients and forge ahead. link to Yeasted Pre-ferment (Poolish & Biga) VS Sponge VS Dough, link to Pate Fermentee VS Poolish VS Biga VS Sourdough Starter, Stand Mixer (KitchenAid Type All Purpose Mixer). This method works better with slack dough anyway. On the other hand, rye sourdough is a bread that starts with sourdough starter instead of yeast but has at least some rye flour. Sliced through the bread in an hour and it left sticky residue on the knife and the insides was tacky. It will only improve the flavor. Thank you for going the extra mile to check the recipe! Unfortunately, this results in tougher bread. Turn out on to a surface and knead for 10 minutes or until the 'windowpane effect' is . Bake in preheated, covered DO at 475F for 20 minutes, then uncovered at 450F for 20 minutes. Your email address will not be published. If the sourdough is unworkable at the very start, this obviously isnt because the oven temperature isnt set right for your elevation. It can be leathery rather than crispy. Easy everyday sourdough bread | King Arthur Baking Bake for 15-30 minutes until golden brown and dry (not burned). This allows the gluten to start to develop on its own before any kneading. If your dough is too dry, add a little moisture and mix it, adding just a little more water if necessary. Easy Sourdough Bread Recipe for Beginners | Little - Little Spoon Farm Work on your shaping techniques. Autolyze reduces the wetness and stickiness of the dough and makes mixing and handling of the dough much easier. You can try to prevent the problem by being more careful when proofing the yeast. After every fold, you will notice a significant improvement in dough strength and significant reduction in the wetness and stickiness of the dough.