Now it is the sourdough starter or its use that is suspect. This allows them to get an understanding of how to handle basic dough before moving onto something more tricky. If your dough is too dry, add a little moisture and mix it, adding just a little more water if necessary. High hydration can be anything with 70% water content or higher. PROBLEM - Pale crust hasn't browned. A great way to start the gluten development is to simply begin with an autolyse (mixing just the flour and water and letting it sit for one hour or more). It can be caused by over fermenting or under fermenting your dough, but also by other things like shaping issues. Over fermentation is a cause of wet, sticky dough. 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. 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). BEST TOOLS FOR MAKING BREAD AT HOME (Links to Amazon below). On the other hand, rye sourdough is a bread that starts with sourdough starter instead of yeast but has at least some rye flour. Jack Sturgess. We know that flour is essential, but you need to make sure that youre using it correctly for the best results. Oiling our proofing basket will cause the oil to be absorbed and be ineffective in preventing the dough from sticking. In our previous attempts, we thought it was undercooked, hence the longer baking time for Charlie this time round. Boil the kettle too. In this case, extra flour wont save it. Step 1: feed the sourdough starter About 12 hours before you plan to mix the dough, to a clean jar add; 10 grams unfed starter 25 grams water 25 grams flour Cover the jar loosely and allow it to rest and room temperature. In other cases, the issue is the recipe. Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. As an Amazon Associate, I earn from qualifying purchases. Baking parchment paper is characteristic for its non stick ability without the need for any dusting of flour or oiling. The problem here is, there's not a lot you can do with over fermented dough. From a gummy crumb to a lack of rise and everything in between. Send your bread making problems to breadsos@bakewithjack.co.ukInclude your name, your location, a method or recipe if possible and the temperature of your kitchen if you know it and we'll get to the bottom of your most common problems right here. One should be sticky, and one should be dusted with flour. During shaping, a light dusting of flour is what you need to prevent the sourdough from sticking to your kitchen counter. The remaining water coats the outside of the dough, causing it to appear wet and sticky. The bassinage technique is used to help build the dough up to the desired high level of hydration in stages. The uneven crumb occurs because fermentation has not been long enough to allow the gases produced by the yeast to evenly distribute, resulting in some larger holes (generally in the middle). Many thanks for this. At first, the dough will be very sticky, but the gluten will develop more and more after each stretch and fold. STEP FOUR: Pour the starter/water mixture into the flour mixture and stir, using a fork, into a thick, sticky ball. You should aim to handle your dough more like that as you get more practice. When mixing, hold back a portion of the intended total water quantity called for in the formulation. Thank you for visiting! 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. Your email address will not be published. There are plenty of methods for developing gluten, so its up to you to try out different variations and figure out which is best for you. Begin mixing the flour in with a spoon or fork, then continue mixing with your hand, until all the flour is incorporated and you have a shaggy dough. Damaged starch particles also varies from one milling facility to another. Why Is My Sourdough Too Sticky? For the most recent of these, I used the following recipe/process:66.67% 600g King Arthur Bread Flour33.33% 300g Whole-Grain Einkorn (locally grown and milled by River Valley Community Grains, in NJ)20% 180g Liquid levain (King Arthur AP Flour)2.1% 19g Kosher Salt75% 675g Water, Levain built and matured for 3 hours @85F . Temperature is one of the most important factors when making sourdough. Content posted by community members is their own. You want to be quick when moving or shaping the dough to prevent sticking. And where in the process the wet, sticky dough is a problem. Another tactic is chilling the dough for a while. But as it cooled, the crust wrinkled and collapsed what happened? So 180 grams would mean 80 grams of flour and 100 grams of water (because 80 x 1.25 = 100 grams; see above section for calculations) Step 2 - The recipe contains 600 grams flour and 360 grams water. The only issue with this is that the oil will mix in with the dough and alter the flavor, so dont use a type of oil you dont want to risk tasting in the end product.Some people suggest waiting for dough to rise. Sourdough baking is a never ending journey of learning - and that's what makes troubleshooting it so damn interesting! So I suspect a miscalculation, and you might actually be doing 80% final hydration. A well developed gluten network has the strength to hold the gases and produce an even crumb. To solve this problem, try taking the bread maker out of equation by baking in an oven. Bake with Jack 199K subscribers Overfermentation Video Number 116: https://youtu.be/XdYkdI_vgxQ Send your bread making problems to breadsos@bakewithjack.co.ukInclude your name, your location, a. SOLUTION - Tunnels can have a few solutions: PROBLEM - My sourdough isn't cooked all the way through. This is when you let the dough rest after it is mixed but before you start to knead it. The crumb is open and definitely "finished" - the bread can be compressed and springs right back. The speed of your actions when handling your sourdough makes all the difference. Sometimes removing the bread out of the Dutch oven and baking it on the shelf for the last few minutes has a positive effect. Scrape into a greased 9" x 4" x 4" pan; cover and let the loaf rise until it's within about 1" of the pan's rim, about 3 to 4 hours. Or you need to give the sourdough starter more salt.Another root cause may be the recipe relative to your environment. Sourdough does not stop cooking when you take it out of the oven. Loaf In a small mixing bowl, mix the flour and salt together thoroughly. It's not until all of this steam has escaped that your bread actually finishes cooking. We can prevent wet sourdough from sticking by oiling our work surfaces, using wet hands to handle the dough and dusting the proofing containers. This method of developing gluten should prove to be much cleaner and easier, but its up to you to figure out which gluten-development method you like the most. And then mix in the other ingredients and forge ahead. Makes 1 x 800-g/1-lbs. Is Cake Flour The Same As Self-Rising Flour? Bake in a Dutch Oven. The hardness of water measureshow much calcium and magnesium ion is present (expressed as ppm). We will be trying out as what you have suggested for a 75% hydration for the next one, will be back to post our results! Next, add 8g fine sea salt. A tell tale sign that you haven't let your bread cool properly is having a "sticky" knife when you remove it from your bread. In order to have an easier time handling the dough, you need to maximize gluten development. If your dough is sticky, its going to stick to whatever is dry, so if youre touching it with dry hands, youre going to struggle. I baked a loaf this morning and I dont gone cute it until we ready to eat it. Even then the hydration would be on the very high side. But if you leave the flour, water, starter and salt to autolyse, the flour absorbs all the water and becomes fully hydrated. If youre using a lot of wholewheat, youre going to be left with a very sticky dough, especially if its paired with high hydration. *This article may contain affiliate links. Bake in preheated, covered DO at 475F for 20 minutes, then uncovered at 450F for 20 minutes. You can read more about this, Take some time to strengthen your sourdough starter (particularly if it's been in the fridge for a while or it's doubling consistently). The problem with damaged starches comes from the over absorption of water. Bake for 15-30 minutes until golden brown and dry (not burned). CAUSE - Logically, the cause of this is not baking your bread for long enough. Content posted by community members is their own. Save my name, email, and website in this browser for the next time I comment. We should aim to minimize the use of dusting flour in the baking process as the introduction of additional flour into our mix can significantly change the hydration level of the dough, resulting in a crumb that is drier and denser. Take the temp before cutting into it. The reason most recipes are so high in hydration is that more water in the dough makes it easier to have a lighter, more open crumb, and a better crust, so its favored by most bakers. The water absorbed from the damaged starches is then gradually released and the dough that was initially dry and strong becomes wet, sticky and weak over time. If adjusting the bake times is something you want to explore, I'd suggest trying 450 covered for 25 minutes, then 400 uncovered for 25-30 minutes. 14. Save my name, email, and website in this browser for the next time I comment. Baking the Sourdough: Preheat your oven to 450F (225C) and a baking pan. The only time I wouldnt recommend using wet hands is during shaping. Learn how to make bread and pizza with this awesome book. the yeast has not fermented for long enough and still has too much energy to burn when it hits the oven, the yeast lets off too much gas all at once when it hits the oven. Preheat oven to 325 degrees. If you cant shape it, the sourdough is too sticky. A tightly shaped dough that has been stitched when placed in the banneton will hold together better when tipped out for baking. Oiling works just as well as dusting to create a non-stick surface which prevents your sticky dough from sticking and tearing. Flour issues. Place on a peel, slip into the oven, and watch. It may be that you just need to cut back on the water. It will only improve the flavor. However, you should avoid using a mixer to do this, because it can overheat the dough and break down the gluten strands. Remove the lid and bake for another 10 minutes to get a brown crust. Heres What To Do. You'll find a full guide to all purpose flour vs bread flour here. Young sourdough starter lacks the established yeast colonies necessary to raise bread. Your sourdough starter is not ready to bake with yet and needs some time to mature or you need to take steps to strengthen it. It will look like cloudy water. Signs of over-proofing are: A huge puffy ball of dough after the end of the rising time. The steam that is trapped inside needs to move towards the outside. Give it around thirty minutes. Sourdough generally contains more water, which makes the gluten more likely to cling to everything. #7 The bread cooled in the oven When the bread looks ready, some bakers turn the oven off and leave it inside for 20 minutes to make their bread less gummy. Home Why Is My Sourdough Too Sticky? It can be a mixture of rye and wheat or just rye. Get a piece of baking paper cut to about the size of your dough ball and plop the dough, seam side down, onto the baking paper. A. Sometimes the issue is the kneading technique. Starting at a lower hydration (70% is good) is best for beginners. This site is powered by Drupal. We preheated the oven (which was constrained at 480F) for an hour, and baked Charlie for 40 mins (tried 25 mins for Betty) in the cast iron, and 20 mins on the rack. Instructions. The dough should be a little sticky before you start kneading it. But we are utterly puzzled by the outcome again. 150g bread flour, 150g all-purpose, 90g whole wheat flour with 350g water (slightly warmer than room temperature by the touch), with 90g of starter and 9g of salt. 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. CAUSE - Spreading can be caused by a few factors including under fermented or over fermented dough as well as poor shaping technique. Same with the salt %, it is computed on total flour. 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.

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