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. Nor should it be sticky after youve baked it. If the dough is too sticky at this point, add a little flour and knead it in. This will result in a more. A tough crust can also be caused by a lower hydration recipe. When I first started baking, everything that could go wrong, went wrong; it felt borderline alchemy to me. 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. STEP THREE: Stir down the starter, then mix 1/3 cup of sourdough starter (90 grams) with water (385 grams) using a fork. Undigested sourdough bread can ferment byproducts in your gut when it reaches your colon. If you're looking for troubleshooting your sourdough starter - you'll find a list of the most FAQ here. Make sure that you're not using too much flour when shaping your dough. 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. Step 3 - Total amount of flour is 80 grams + 600 grams = 680 grams. Im the face behind The Pantry Mama and I want to help you bake delicious sourdough bread, no matter what your schedule. A strong, mature sourdough starter will reward you with amazing sourdough at your next bake. 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. Ensure that your dough is well fermented prior to shaping. Maybe try leaving it a bit longer? Autolyse is an important part of the baking process where flour and water is initially mixed without any other ingredients and left to rest for about 20 to 60 minutes. The dough will be sticky and doesn't quite form a ball. Bread has been baked too soon after shaping / under proofed. One solution is to use a wet dough cutter or scraper. SOLUTION - Allow your bread to cool for AT LEAST 90 minutes (much longer for rye bread). Sticky and wet crumb means the crumb is too wet; there is too much water in the finished product. Dough made with a young sourdough starter just won't develop. It will only improve the flavor. If your dough is too dry, add a little moisture and mix it, adding just a little more water if necessary. Hi community, i am new to this forum but have been reading a lot of advice from fellow bakers here while my sister and I are trying out our very first sourdough.. We have gotten to "Charlie" (we name our sourdoughs alphabetically hoping to get it right before the alphabet "Z"), but our sourdoughs were never right. If your bread contains rye, it can take up to 24 hours! Damaged starch absorbs water during mixing as opposed to undamaged starch where the water merely coats the outer surface. 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. Rest for 30 minutes @76F. Add the sugar and salt. Preheat oven to 325 degrees. If the dough breaks before you can pull it so thin that you can see the light, resume kneading. Make sure that you develop your gluten network really well during the stretch and fold stage. If your dough is too dry, add a little moisture and mix it, adding just a little more water if necessary. This excess water is not retained inside the dough but rather coats the doughs surface causing it to be wet and sticky. BEST TOOLS FOR MAKING BREAD AT HOME (Links to Amazon below). If you're not sure about some of the terms used in this article, you might find this sourdough glossary helpful. It is normal when working with dough of very high hydration for it to feel quite wet and sticky after it has finished mixing. A large mixing bowl A round cane banneton 2 clean tea towels A Dutch oven, La Cloche or bread pan A large heatproof pan, a sharp knife or 'lame' to slash the dough with. And wait longer before slicing. This part is extremely important as its what determines whether you end up with a well-shaped sourdough or a mess. Starting at a lower hydration (70% is good) is best for beginners. This blog contains scientific explanation on all matters related to baking written in simple words; I hope you will find something useful here and leave as a better baker. I hardly ever bake with BF or AP, but I think you might want to try something in the range of 75% to start. For now, you need to know exactly whats causing your sourdough to be sticky and what you can do to help yourself with it. Ensuring that you a strong gluten network is also essential in aleviating this issue. 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. Pour the hot water from the kettle into the tray to create steam and shut the door. 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. Thanks so much. If your bread contains rye, it can take up to 24 hours! #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. You can try to prevent the problem by being more careful when proofing the yeast. 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. SOLUTION - Lack of oven spring can be a complex problem. We retarded the dough for 16 hours. It may be that you just need to cut back on the water. Is rye flour good for . However, if you are just about to shape your dough, adding flour is not an option. Sticky sourdough isnt something anybody wants to work with, but it is completely normal and something that you need to get used to if youre going to get good at making sourdough bread. I would like to share with you what I have learnt from the many hours spent researching and testing these baking techniques myself. Final internal temp 211FSliced after cooling for 4 hours. If youre new to making sourdough bread, youre bound to run into a few issues at first, especially if youre not experienced with sticky dough. While sourdough is a wetter, stickier dough than what you may be used to, it should still be able to be stretched, folded and shaped without too many issues. Would really appreciate some pointers, thank you in advance!! Breadopedia.com 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. A simple way to check that your dough is cooked through is to tap the base. Some people add too much water to compensate. The only solution for this is to toss your dough and put your time into strengthening and maturing your sourdough starter. Mix together the flour, sourdough starter and 250ml/9fl oz water in a bowl. But if you leave the flour, water, starter and salt to autolyse, the flour absorbs all the water and becomes fully hydrated. Start taking internal temp at 45 min total time, and then allow 7 or 8 minutes for every degree it needs to come up. 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. Stretch dough into rough 10"x17" rectangle, laminate and move to clean vessel for bulk. Save my name, email, and website in this browser for the next time I comment. Alternatively if you want to use all purpose flour, you'll need to reduce the hydration of your dough. Water was 350 plus 45 in the starter for 395. Rest uncovered for 25 minutes. Being slow or having any hesitation can lead to the dough adhering to something it shouldnt, which would make your life a lot more difficult. PROBLEM - My sourdough looked great when I removed it from the oven - it was crusty! From a gummy crumb to a lack of rise and everything in between. The hardness of water measureshow much calcium and magnesium ion is present (expressed as ppm). Make the Dough: Meanwhile, in a large bowl or the bowl of a stand mixer, combine the boiling water, pumpernickel, oil, salt, molasses, instant coffee, and chocolate. 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. Your email address will not be published. A basic sourdough is made with only wheat flour, sometimes just white flour and sometimes a combination of whole wheat flour and white flour. Mix well. The exterior was perfectly brown. Instead, stretch and fold it. Skin tension during shaping is developed when one side of the dough sticks lightly on the work surface while the hands pulls the dough inwards from the opposite side, stretching the surface of the dough taut. Often the bottom of your sourdough is burning. If you want to you can spritz your dough with extra water before you put the lid on. Be confident in your actions. Throughout the shaping, the dough felt aerated and light and bouncy and it was easy to handle after dipping our hands in water. 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. Always ensure that youre using the right techniques for your sourdough to build the most gluten. If those figures do not include your levain, then you have at least 77% final hydration assuming a levain of 100% hydration. Then the dough cant stick to them. Shaping it and baking very shortly afterwards is recommended. Turn the oven off, leave the door slightly ajar and place your bread directly on the oven rack. Remove the pot from the oven using pot holders (please be very careful ). We know that flour is essential, but you need to make sure that youre using it correctly for the best results. Content posted by community members is their own. If your sourdough has a very thick base which is burnt or just very tough, there's a very simple fix for this. An under fermented sourdough loaf will have a shiny, pale crust that lacks crunch. CAUSES - There are number of causes here, but the main one is that it was not baked long enough for the moisture in the dough to be baked out of the bread. Sourdough that has hydration levels of more than 72% tends to be sticky and tears apart easily when it is handled. First, good effort, but where did you get the recipe from? Preheat the oven to 230C fan/456F/gas mark 8 with a baking stone on the middle shelf and a deep tray on the bottom. Save my name, email, and website in this browser for the next time I comment. Heres What To Do, how to stop sourdough sticking to everything, Good Food Good Mood Sign Free Printable. High hydration can be anything with 70% water content or higher. As gluten develops more readily in a drier environment, this method allows the extra hydration to be easily incorporated into the dough. Gluten is impermeable, meaning it doesnt allow gas or water to pass through, when there isnt enough gluten in the dough, water molecules can easily escape out of the dough, resulting in dough mixture that is only partly incorporated with water. Autolyze reduces the wetness and stickiness of the dough and makes mixing and handling of the dough much easier. In order to have an easier time handling the dough, you need to maximize gluten development. If you've found this article on handling wet, sticky sourdough helpful, you might also enjoy these: What a great resource you've created here. Stir vigorously until combined; it might look like a sticky, thick dough. You can read more about this trick, Use water mist or ice inside your Dutch Oven to ensure you get a, Leave the sourdough bread in the oven to cool after it's baked (you'll find a. Turn out on to a surface and knead for 10 minutes or until the 'windowpane effect' is . Insufficient gluten development is what makes the dough so sticky, so if youre using a low protein flour (protein in flour creates gluten), it wont be able to create as much gluten in the dough and it will, therefore, be stickier. PROBLEM - Pale crust hasn't browned. Bread Baking Tools A Must Have For Any Baker, Learn how to make bread and pizza with this, Why Did My Quick Bread Not Rise? (Top Reasons). The Fresh Loaf is not responsible for community member content. 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. Use mineral water of a known hardness or test your tap water to be sure that your water has the appropriate hardness level for bread baking. Your email address will not be published. It's when this doesn't happen that problems start to occur. Here are some options for working with wet, sticky over fermented sourdough. Instructions. Yeast and bacteria prefer warmer temperatures. Boil the kettle too. One fold consists of the folding of all four sides of the dough into its centre. I tried your suggestions, kinda - 2 large (880g) loaves baked covered at 465F for 25 minutes, then uncovered at 425 for 25 minutes. More often than not, gumminess is a result of under fermentation (cutting the bulk fermentation time too short). It's a good thing for bread dough, but it also means that it makes the mess you're attempting to clean up extra sticky and impossible to clean up . 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. Sourdough bread offers a number of benefits. Thanks guys!!! You haven't let your dough bulk ferment for long enough so the yeast and bacteria have not been able to do their jobs effectively. 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. 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! Bread (well anything really) continues to cook for some time after it comes out of the oven and, although it is hard to resist, if you cut the bread while it is still hot, the starches will not have completed setting and the crumb will be soft and seem a little 'doughy'. Remove the potion from the refrigerator before chopping and boiling it. The bread is heavy, hasn't puffed up in the oven and has a moist, dense texture inside. Content posted by community members is their own. Set aside. You'll find 6 of the most common reasons for wet and sticky dough explained below, along with possible solutions. Levain hand-mixed, Rubaud style, for 5 minutes. SOLUTION - The solution to this problem is to ensure that your dough is fermented correctly. However under fermented dough will not cook all the way through, so this sourdough bread problem can have a deeper cause. When it comes to transferring your dough, kneading it, or shaping it, youll have a much easier time with the assistance of some additional water. Place on a peel, slip into the oven, and watch. Sourdough made with bread flour can take up to 6 hours to cool properly. Mix until dough comes away from the sides of the bowl . Salthand-mixed, Rubaud style, for 5 minutes. 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. Any suggestions would be GREATLY appreciated.Thanks!Jeff. Heres What To Do. Then remove lid and continue to bake for another 20-25 minutes. If you wet or oil the work surface, the dough will just glide over the work surface and not able to be pulled taut during shaping. Making good sourdough bread is something that takes plenty of practice, but you can learn how to handle it fairly quickly. Too much dusting of flour can also reduce stickiness to the point where sufficient skin tension is not able to be developed. You just want to make sure it's not too wet for you to handle. 24.5- 28C) overnight (12-14 hours). This is the preferred method used by professional artisan bakers. 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. 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). When mixing, hold back a portion of the intended total water quantity called for in the formulation. When the oven floor is clean, but before the equalizing soak, the temperature is ideal for pita bread, which cook in a minute or two. If your kitchen is too warm, the dough can become a sloppy, wet mess. I hope this guide helps you to troubleshoot your sourdough bread problems and ultimately bake a better loaf! 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}. Combine the starter, water, rye flour and 1 cup of the bread flour. If you're using a young sourdough starter, there's always a chance that it's just not quite ready to bake with and will cause your dough to be too wet and sticky. If your dough is under fermented it will lose shape quickly and spread when it's tipped out of the banneton. This is the sourdough baking course you need if you are just starting out in sourdough bread baking. water) slightly (eg. 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. It can be leathery rather than crispy. Thanks @Barryval and @ifs201! We will hold on to the knife the next time and be sure to wait longer. If the recipe is overly generous with the sourdough starter fermentation time, you end up adding too much-trapped air to the recipe and get a sticker dough. Turn out to lightly floured counter, divide into 2, preshape. When the lame scores the dough, the air escapes causing the dough to collapse. If your dough is dry, it is because you added too much flour. The only time I wouldnt recommend using wet hands is during shaping. This makes it easier to handle. CAUSE - a tight and or uneven crumb is generally caused by under fermentation, but can also be due to not having a mature or active starter. Temperature is one of the most important factors when making sourdough. Even with parchment paper, the base of your bread is sitting on the hot base of the Dutch Oven causing it to cook more quickly. Wetting your hands before handling your sticky dough is a game-changer. PROBLEM - Base of my sourdough bread is thick and chewy. 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. 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. The water almost wholly stops the sticking, so you dont have to worry about messing up your dough. You want the bread to be completely cool so you'd generally want to wait at least 3-4 hours and some bakers recommend waiting 24 hours to enhance flavor. Add the honey or maple syrup, pumpkin pure, pumpkin spice and salt. The solution is to give it a few more folds after you add the dash of flour so that the flour mixes in fully and makes it more manageable. SOLUTION - Tunnels can have a few solutions: PROBLEM - My sourdough isn't cooked all the way through. Oiling works just as well as dusting to create a non-stick surface which prevents your sticky dough from sticking and tearing. Work on your shaping techniques. No matter how long you leave it to ferment, the yeast and bacteria won't actually grow or change. Internal temp when I took them out of the oven was, again, 211F Just a tiny hint of tackiness this time around, well within the bounds of acceptability (I.e. But you could also use other methods such as kneading or coil folds. full guide to stopping your sourdough bread from collapsing here, Flavored Sourdough: How To Make Additions To Sourdough Bread. Don't close the oven door or the crust will become soft and wrinkly. More noticeable sour taste, possibly unpleasant. It affects pretty much every part of the process. One of the most obvious causes of wet dough is using too much water in the dough. Extend your bulk fermentation time. The yeast is responsible for the rise in the bread and will help create a light and airy sourdough. You wont be able to shape it when its wet. if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[300,250],'crustylabs_com-box-4','ezslot_1',121,'0','0'])};__ez_fad_position('div-gpt-ad-crustylabs_com-box-4-0');It is completely normal for very high hydration doughs at more than 75% hydration to feel excessively slack, wet and sticky after the mixing phase. If you only want decorative scoring, you will need to push your bulk fermentation to the limit. Required fields are marked *. Also, if you find the outside is brown and the inside is moist, that normally indicates you should lower the baking temp. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Is Flatbread Healthier Than Regular Bread? 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). The solution here is to either use the exact same flour the recipe requires or adjusting hydration levels, watching the dough instead of ingredient ratios. Sourdough can be a little tricky as it can take time for the flour to absorb the water during the autolyse process. But we are utterly puzzled by the outcome again. The bacteria on the other hand create a sour taste and ferment the bread. 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.
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