Decreasing the amount of time your dough is exposed to air is essential Solution three – try and move deliberately and swiftly when mixing your dough and the moment you finish your stretch and folds be sure to cover your loaf immediately.The bag will be inflated so the plastic never touches your dough but it will also keep any drafts from also touching your dough Solution two – When fermenting your dough overnight, try placing your entire banneton (with boule) inside of a plastic grocery bag and tie it off. Solution one – If you are using a wet towel to cover your dough try using plastic wrap instead as it keeps more air out.This occurs when too much air touches the surface of the dough. Your dough has developed a “skin”during your bulk fermentation or stretch and folding.Before you bake your bread make sure your starter passes the float test – take a small spoon full of starter and drop it in a cup of water, if it floats, your starter is ready. Your starter is not active enough –In order to get a loaf that stands tall with that large signature holes, you need to start with really active starter.Lets take a look at a few common mistakes and few easy fixes: This is the most common question and there are tons of reasons this could be occurring. I should also clarify that while homemade sourdough bread is rarely “bad” tasting, visually and textually speaking there can some less than good loafs. While recipes call for only three ingredients (flour, water, salt) the technique is really what separates the good from the terrible loaf. In this post we will review some fixes that should make your bread looking like Instagram loafs in no time.Įveryone that makes sourdough bread inevitably learns through trial and error…. Why is my bread flat like a Frisbee? Why didn’t my bread burst open where I scored it? Why is my my loaf dull and hard on the outside?… the list goes on and on.
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