Instead of kneading your dough manually for 8-10 minutes, youd be better off using a series of stretch and folds to develop gluten. Thank you so much for the guidance! You need to make sure that you keep your kitchen at a temperature between 24C - 28C (75F-82F). This part is extremely important as its what determines whether you end up with a well-shaped sourdough or a mess. Add the all purpose/bread flour and whole wheat/spelt flour. We should fold once every hour of bulk fermentation. 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. Third, cover and rest the dough for 30 minutes. I think it's quite common to get some stickiness if you are slicing fairly soon after the end of bake. I bake high hydration (88-90%) near 100% whole-grain loaves. Signs of over-proofing are: A huge puffy ball of dough after the end of the rising time. PROBLEM - My sourdough bread has an unusual cone shape after baking. This is when you let the dough rest after it is mixed but before you start to knead it. During shaping, a light dusting of flour is what you need to prevent the sourdough from sticking to your kitchen counter. The good news is, there's always a way to fix your sourdough bread problems for your next bake! 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. Use a 65% water content and you should be able to handle the dough and shape it with little to no problem at all. This just means that you are taking the sides of the dough, stretching them up, and folding them over the dough 4-8 times, or until the dough is too tight to do any more. Kneading manually will most likely just make a sticky mess thats stuck all over your fingers and difficult to clean up, but with the stretch and fold, youre touching the dough very little and you wont have to worry about it sticking too much. Flour Cleaning: How to Clear the Dough After Baking - Food & Wine Work on your shaping techniques. And dont let it sit in the fridge so long that it dries out. Shaping it and baking very shortly afterwards is recommended. Sourdough starter is wild yeast and bacteria. It can also be called Fool's Crumb where the bread appears to have an "open crumb" however the holes are large and surrounded by an uneven, tight crumb that is not desirable. bread sticky after baking - Seasoned Advice 480F is not as hot as you could bake. Yes you read that right! Stretch dough into rough 10"x17" rectangle, laminate and move to clean vessel for bulk. Below, Ive listed the main reasons your sourdough is sticky, so have a look through and see how they might be affecting your dough. Oiling our proofing basket will cause the oil to be absorbed and be ineffective in preventing the dough from sticking. Both of you mentioned a point in common on the hydration where I made a huge mistake on as I did not account for the hydration of the starter added. A well developed gluten network has the strength to hold the gases and produce an even crumb. The sticky side should only touch the dough. Rest for 30 minutes @76F. 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. Bake in a Dutch Oven. no one but me would notice or care). A tightly shaped dough that has been stitched when placed in the banneton will hold together better when tipped out for baking. Dough made with a young sourdough starter just won't develop. Why Is My Sourdough Too Sticky? Here's What To Do If you cant shape it, the sourdough is too sticky. If you find your dough to be relatively dry after mixing, but gets wetter and stickier over time, it means that the flour you are using contains a very high percentage of damaged starch particles; try changing to a different flour brand and use European flour instead of American flour. So I added 390 flour, plus 45 more from the starter ( assuming your starter is 100% hydration) to get 435 flour. Sourdough bread offers a number of benefits. How to handle sticky, wet . Bread has been baked too soon after shaping / under proofed. If the dough is too sticky at this point, add a little flour and knead it in. Bread a little moist inside - Sourdough How Do You Fix Gooey Bread? Sourdough Bread | The Splendid Table This will result in a more. Too much dusting of flour can also reduce stickiness to the point where sufficient skin tension is not able to be developed. Makes 1 x 800-g/1-lbs. Content posted by community members is their own. You can make a loaf of perfectly good sourdough bread at around 65% hydration if you want to. Ingredients: 300g water 100g sourdough leaven* (made with your starter) 100g of stoneground organic wholemeal flour 400g organic strong white flour Required fields are marked *. SOLUTION - Depending on the cause of your spread, you can implement the following fixes: PROBLEM - Dough splits in places other than where you've scored or even splits messing up your decorative scoring. Use a very sharp knife to cut a cross shape into the top of the . Small Batch Sourdough Bread - Ahead of Thyme The next day, preheat the oven to 500 degrees for 60 minutes. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. I am constantly baking hockey pucks! #1 Sourdough Bread Baking 101 - The Baking Network The strength of your dough should build as you perform stretches and folds. Turn out to lightly floured counter, divide into 2, preshape. Then, spoon bread flour and whole wheat flour into the bowl. First, good effort, but where did you get the recipe from? Make the dough. SOLUTION - Allow your bread to cool for AT LEAST 90 minutes (much longer for rye bread). strengthening and maturing your sourdough starter. Second, most bakers wait more than 1 hour before cutting into the bread. How to stretch and fold sourdough | The Perfect Loaf Turn the oven off, leave the door slightly ajar and place your bread directly on the oven rack. The easiest thing you can do to handle your sticky sourdough is to simply make it less sticky by cutting back on the water. Levain hand-mixed, Rubaud style, for 5 minutes. Youre right, the actual hydration is around 77%, and I understood that from the start. Modified: Dec 27, 2022 by The Pantry Mama This post may contain affiliate links. So you __may__ need a longer bake, which will mean a lower temp. 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. A strong, mature sourdough starter will reward you with amazing sourdough at your next bake. More often than not, gumminess is a result of under fermentation (cutting the bulk fermentation time too short). Remove the lid and bake for another 10 minutes to get a brown crust. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough. I ran your numbers, and unless my math is wrong, your are above 90% hydration, which is extremely high. What to do: This is a heavily over proofed dough. No Knead Whole Wheat Sourdough Bread | Small Batch Sourdough Sourdough that has hydration levels of more than 72% tends to be sticky and tears apart easily when it is handled. But we are utterly puzzled by the outcome again. Sourdough generally contains more water, which makes the gluten more likely to cling to everything. Be careful to use the right type of flour for your recipe and play around with the hydration level if you need to. 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 ). More noticeable sour taste, possibly unpleasant. To make the levain, combine the sourdough starter, water and flour (see image 2) in a medium bowl and mix until well combined.Cover with plastic wrap and stand in a warm, draught-free place (approx. Boil the kettle too. Gently pull the dough towards the edge. Semolina (used for dusting pizza dough) however is much coarser in texture and it really comes down to your personal preference; if you like the coarse texture by all means go for it. Cover the bowl and set aside for 30-60 minutes. Lamination butter for croissants - question, Farmer's Market Week 18 (Whole Wheat Walnut YW/SD Combo), 100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread, Borodinsky Supreme -- Old School -- 100% Rye. 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. Over-proofed Sourdough Bread When sourdough bread is given too long of a rise time it will result in bread that is over-proofed. Be sure you open with an autolyse, a step far easier than it sounds. PROBLEM - My sourdough never puffs up in the oven. The chains of gluten give your dough strength and structure. SOLUTION - extend your bulk fermentation to enable the yeast in your dough to release some of their energy before hitting the oven. This happens because it is more difficult for gluten network to be developed in a wetter dough, which makes it more difficult for water to be retained into the dough, and the dough tends to stay wet and sticky throughout mixing. Mix until no dry patches remain. As an Amazon Associate I earn from qualifying purchases. Let your sourdough bread come to room temperature before you cut into it. The only time I wouldnt recommend using wet hands is during shaping. Rest uncovered for 25 minutes. Since using dry hands can be such a big problem for the sticky dough, Id advise that you get yourself a bowl of water to dip your hands in before you handle the dough. Also, if you find the outside is brown and the inside is moist, that normally indicates you should lower the baking temp. It's best to choose a higher protein flour, such as a bread flour. Loaf In a small mixing bowl, mix the flour and salt together thoroughly. This is particular difficult if you're working in humid conditions. Then the dough is less likely to stick to them. Autolyse for an hour before adding the starter (rest 30m) and salt (rest 15m) all by hand using the folding and pinching method. Sourdough baking is a never ending journey of learning - and that's what makes troubleshooting it so damn interesting! This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Plastic and metal dough scrapers are useful tools and both have their own pros and cons. It's possible that the dough is rising too much during the cold retard which will also cause this issue. . Ensuring that you a strong gluten network is also essential in aleviating this issue. PROBLEM - Pale crust hasn't browned. Why Is My Sourdough Bread So Dense? - Breadopedia.com I have, however, always let my bread cool for at least 4 hours, until its at or very near room- temperature, and it continues to be sticky - even when left in the oven to steam out for a little while after baking is completed. Similarly, the reason we use baking parchment paper when baking is to minimize the use of additional flour in the baking process. High hydration can be anything with 70% water content or higher. . You want to be fast enough to limit any sticking, but not too fast or you might make a mess. Thanks so much. One fold consists of the folding of all four sides of the dough into its centre. This allows the dough to absorb the water into the flour and start to form gluten strands that hold the bread together. But if you leave the flour, water, starter and salt to autolyse, the flour absorbs all the water and becomes fully hydrated. The hardness of water measureshow much calcium and magnesium ion is present (expressed as ppm). Even then the hydration would be on the very high side. Final internal temp 211F Sliced after cooling for 4 hours. Another reason we want to minimize dusting is because the additional flour from dusting is not well hydrated and when baked can leave unsightly gray streaks on your sourdough bread that taste raw. When Im not baking sourdough, I love to hang out with my three boys on our farm, tend to my jungle of indoor plants and drink good coffee. If you find that your sourdough sticks to most things, take a look at my guide on how to stop sourdough sticking to everything. One reason why people add too much flour and mix it in is to try to get the dough more manageable. Your colon naturally contains healthy probiotic bacteria called Bifidobacteria and Lactobacilli. 3. We all know that drier dough is easier to handle since it sticks less, so use this to your advantage and make a basic low-to-medium hydration sourdough before you try the more difficult higher hydration ones. The dough that is autolysed also contains more gluten strands which is able to trap more water inside the dough. After fermenting for too long, the gluten in the dough begins to break down, which leaves you with a thick, gloopy mass of flour and water with no way to make good sourdough. The bacteria on the other hand create a sour taste and ferment the bread. It's really important to develop the gluten in your sourdough to ensure you don't end up with a wet and sticky mess. Dutch Oven Sourdough Bread | EmilyFabulous Is Flatbread Healthier Than Regular Bread? The bread is heavy, hasn't puffed up in the oven and has a moist, dense texture inside. Stretching and folding the dough is a common method of gluten development in sourdough bread making. Learn how to make bread and pizza with this awesome book. It will only improve the flavor. Youre aiming for maximum gluten development for the dough to become easier to manage. How Do You Know When Your Sourdough Starter Is Ready To Bake With? Please take that into account. And sometimes the issue is the recipe. In this case, extra flour wont save it. This will give the sourdough a chance to find new pockets of sugars and starches to consume. If you are working with regular dough, ready How to Fix Super Sticky Dough. Copyright 2021 The Pantry Mama 2021 - All Rights Reserved, 5 Ways To Strengthen A Sourdough Starter: Give Your Starter A Boost, Sourdough Discard Crackers Recipe with Parmesan + Rosemary, Easy Sourdough Discard Sandwich Bread Recipe, Sourdough English Muffins {with a discard version too}. Cover and bake for 30 minutes. Why Your Bread Dough is Stick and how to Fix it Easily Sourdough Bread Troubleshooting Guide and FAQ - A Beautiful Plate The dough has already fermented and the flour you add won't be incorporated well. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. The average total mixing time when using a spiral mixer is around 6 minutes of total mixing (includes first speed mixing time and second speed mixing time). In my other courses, I teach how to bake all sorts of sourdough breads, but in this course, I won't load you down with lots of information, just enough so it is easy and fun to bake your first loaf of sourdough. Generally, flat loaves will still taste ok, they just lack that beautiful airiness we want to see in our sourdough. Youll find that the dough sticks much less and youll have a better time shaping it. Mix, and add some spices, dried herbs, or even some cheese powder.