Turn the oven off, leave the door slightly ajar and place your bread directly on the oven rack. Mix everything together. Add the honey or maple syrup, pumpkin pure, pumpkin spice and salt. Place a small oven-safe cooking pot (6x6-inches) with a metal lid into the oven and preheat to 450 F. Gently place dough with parchment paper into the pot. First, in the evening, prepare the soaker by pouring hot water over the mixture of seeds and grains. If you want to you can spritz your dough with extra water before you put the lid on. It will give you a better understanding of what you can do when it comes to handling your dough at different stages. Stretching and folding the dough is a common method of gluten development in sourdough bread making. It's wider on the bottom and almost pointy at the top, rather than having a rounded shape. One reason why people add too much flour and mix it in is to try to get the dough more manageable. The gluten network serves to provide structure and strength to the dough but it also plays an important role in containing and holding water and moisture. When the percentage of damaged starch particles in flour exceeds 10%, your dough will become wetter and stickier over time. Stretch dough into rough 10"x17" rectangle, laminate and move to clean vessel for bulk. There are lots of things that can go wrong when baking sourdough bread. Dont try traditional kneading techniques like punch and turn with moist sourdough. As the gluten develops, the dough becomes less sticky and more manageable. Baking the Sourdough: Preheat your oven to 450F (225C) and a baking pan. This can result in your dough feeling wetter and stickier than normal. Make sure that you develop your gluten network really well during the stretch and fold stage. Yeasted Pre-ferment (Poolish & Biga) VS Sponge VS Dough. Cover and let the dough double in size, about 12 to 16 hours. What is a Pate Fermentee? Don't close the oven door or the crust will become soft and wrinkly. Is Flatbread Healthier Than Regular Bread? If you're looking for troubleshooting your sourdough starter - you'll find a list of the most FAQ here. It is often easier to make. As Ive already mentioned, gluten is essential to prevent too much sticking. 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). When it comes to building the gluten, everyone has a different preference in how to do it. Under mixing and over mixing results in insufficient gluten strands to trap water inside the dough, causing the dough to be wet and sticky. You just get more un-fermented dough that wont stand up. I baked a loaf this morning and I dont gone cute it until we ready to eat it. The chains of gluten give your dough strength and structure. 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. Once mixed, the dough enters the bulk fermentaiton phase where folding also takes place which helps significantly to develop more gluten network as well as to incorporate more water into the dough making it feel less wet and sticky. Use a very sharp knife to cut a cross shape into the top of the . 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. Autolyze reduces the wetness and stickiness of the dough and makes mixing and handling of the dough much easier. This allows the gluten to start to develop on its own before any kneading. Yes you read that right! Place the sourdough into the pot using the silicone sling or parchment paper as a handle. It's really important to develop the gluten in your sourdough to ensure you don't end up with a wet and sticky mess. 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. You'll find 6 of the most common reasons for wet and sticky dough explained below, along with possible solutions. PROBLEM - Base of my sourdough bread is thick and chewy. 3. Then the dough cant stick to them. Nor should it be sticky after youve baked it. More often than not a tight crumb with a number of larger holes - but it's not even or open. . Bread SOS Episode 5: STICKY / TACKY Sourdough Crumb. But as it cooled, the crust wrinkled and collapsed what happened? Be sure you open with an autolyse, a step far easier than it sounds. The sticky side should only touch the dough. Bake for 15-30 minutes until golden brown and dry (not burned). Sourdough differs from most bread in that it contains no baker's yeast, relying instead on a fermented "starter" of water and flour to provide lift. . From a gummy crumb to a lack of rise and everything in between. The two main bread baking systems commonly used today are the sponge/pre-ferment system and the straight dough system. Start by swapping out 12-15% of the white flour for whole grain flours; then increase to 25% (and so on) if you are happy with the results. Sourdough that has hydration levels of more than 72% tends to be sticky and tears apart easily when it is handled. Instructions. Ensure that your dough is well fermented prior to shaping. 30g flour (in this case I'm using 15g organic rye flour and 15g organic white flour) 30g water (preferably filtered and room temperature - not straight from the tap) Weigh the flour and water, and combine them in the container. So I suspect a miscalculation, and you might actually be doing 80% final hydration. I have done wetter doughs at similar times/temps without the gumminess but I take your point - your lower/slower suggestion makes sense to me and I may well try that on my next go-round. A tightly shaped dough that has been stitched when placed in the banneton will hold together better when tipped out for baking. If youre not comfortable handling high hydration dough like sourdough, Id advise that you drop the hydration of your dough slightly and see how you handle that. Allowing your sourdough starter to mature (it needs AT LEAST 14 days to be viable and often several months before it's mature). Over time, youll learn new techniques and better ways of handling sticky dough and youll find it much easier to handle. Autolyse vs Fermentolyse: Which One Should You Use? The gluten structure has become weak and is unable to hold up. This excess water is not retained inside the dough but rather coats the doughs surface causing it to be wet and sticky. Then remove lid and continue to bake for another 20-25 minutes. full guide to all purpose flour vs bread flour here, Baking sourdough when it's really hot or really cold. Throughout the shaping, the dough felt aerated and light and bouncy and it was easy to handle after dipping our hands in water. How Long Does Cookie Dough Last in the Fridge. Send your . Let's dive into each of these reasons and see how you can avoid or correct the situation. Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes. full guide to stopping your sourdough bread from collapsing here, Flavored Sourdough: How To Make Additions To Sourdough Bread. Shape into batards. Maybe try leaving it a bit longer? A starter is a collection of yeast and bacteria that feed on flour. Once you get the hang of the sourdough process and the various phases, then start introducing whole grain flours into the mix. SOLUTION - The solution to this problem is to ensure that your dough is fermented correctly. 25 minute proof at room temperature. You can use wet hands during the stretch and fold stage or even when you need to gently handle the dough in almost any situation. As an Amazon Associate, I earn from qualifying purchases. Bread mix, all-purpose flour, self-raising flour or cake flour can produce undesirable results when making sourdough. Maybe 80% final hydration if your levain is more "liquid" than 100% Hyd. This method involves mixing the dough so the flour is fully hydrated before performing a series of stretch and folds. Charlie was a little better probably because we increased the bake time, but the higher hydration did it in. This isn't the worst that could happen :), but I would really like to understand why the stickiness, and how to get rid of it. If the bread dough feels correct but is the baked loaf is fragile and sticky inside, it is under-cooked. Some Student Reviews: by Pam H - Outstanding. 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. Sticky dough isn't necessarily a bad thing, although I appreciate how frustrating it is for a new baker. They are purposed for cakes, slices, muffins, and other cooking. 3/4 cup (170g) active sourdough starter 1 tablespoon honey 1 teaspoon salt Instructions Add all ingredients together in the bowl of a stand mixer with dough hook. Within eight to 12 hours of feeding your starter, you want to see a noticeable increase in volume and it should be putting off a pretty pungent. To calculate, add up all the flour, including the flour in the starter, then add up all the water, including the water in the starter, and divide the water by the starter. Gluten development is strengthened by adding salt to your dough, so don't forget to do this! stickiness is usually not cooking off enough moisture. Excess flour at shaping can mean that your dough does not seal back onto itself, causing tunnels of air to form when baking. Hi @Semolina, we waited only an hour before cutting into it, hasty on our part! During shaping, a light dusting of flour is what you need to prevent the sourdough from sticking to your kitchen counter. PROBLEM - My sourdough feels moist or wet inside, even though it's well fermented. Modified: Dec 27, 2022 by The Pantry Mama This post may contain affiliate links. I would like to share with you what I have learnt from the many hours spent researching and testing these baking techniques myself. Gluten is the foundation for good bread, so you wont get very far if its not developed. Hi, I'm Kate! One should be sticky, and one should be dusted with flour. PROBLEM - Sourdough bread dough deflates (like a balloon)when removed from the banneton and scored. Your dough should be split into two sides. 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 . This is a one of the most frustrating sourdough bread problems to have. Place in bannetons. This is mainly because sourdough is higher hydration, meaning it contains more water. You might get a drier dough, but you wont get the same rise in the dough and a solid crust that you were expecting. Add the flour and mix well with the dough whisk or your hands until you have a shaggy, slightly sticky dough. The hardness of water measureshow much calcium and magnesium ion is present (expressed as ppm). Step 4: Bake. One fold consists of the folding of all four sides of the dough into its centre. Even though our dough doubled in size at the end of four hours with visible strength around the rounded sides, there weren't bubbles on the surface of the dough.