what to do with dense sourdough

There are several ways to manipulate sourdough bread at different stages to encourage a lighter loaf with a less dense texture, from simple adjustments, to extra steps in the baking process. From what I can tell, my sourdough starter is highly active, because I feed it 2 to 3 times a day and it bubbles right up each time. DOGU : This one is really difficult to troubleshoot because it could be a few different things. The resulting dough is very sticky. This recipe take more than 12 hours to make, but the vast majority of the time is hands-off. Q: I’d like my sourdough bread to rise more and be less dense. Punching dough or knocking it back isn't what you want to do. Mixing the salt and yeast together or Losing patience in the middle of molding your bread and there is not enough tension in your finished loaf before baking. A common cause of dense sourdough bread is that the sourdough starter isn’t mature. -Dry bake for another 23 minutes at 450F. Dense or heavy bread can be the result of not kneading the dough long enough. No matter what I do, the bread always turns out DENSE and I’m not getting enough oven spring for my sourdough. -Remove from oven and let cool for 2 …

One solution is to feed the sourdough starter at least twice a day to make it strong. If the dough feels very dense and tough when you knead it against the counter, that is a sign that it’s starting to become over-kneaded.
My Answer: 11 Tips For Lighter, Less Dense Sourdough Bread. It will be difficult to flatten the dough out and fold it over on itself in a normal kneading pattern.And when you do, …

Some may apply, some not. I also measure my ingredients by weight in order to make sure the percentages are accurate. Autolyze for 1 hour.

Dog-eared pages, post-it notes, bookmarks, torn pages and highlighted passages peppered the book that first kindled that baking spark. Hello, my fellow bread bakers, I have a question. -Score loaf and place into dutch oven, lower temp to 475F, and steam bake for 25 minutes. Once your starter shows all of the signs, make sure it passes the float test. If your are punching it or knocking it back, then you are removing and closing those pockets. Sourdough bagels are chewy, crusty and properly dense.

Sourdough bread can be really light if you know how to play with your ratios. Why is my sourdough bread always so DENSE? #1 — Use a lighter flour. I vividly remember the weeks leading up to that first loaf: weeks of voraciously reading Tartine Bread finally thinking that my newborn sourdough starter and I were ready to take on the sourdough world. Whole wheat flour (hard red) is the heaviest flour I know. Recipes will never guarantee airy bread, though, so you might still end up with dense bread if you don't keep track of your yeast, gluten, time and temperature. I use steam. In 2013, my culinary resolution was to bake more bread. The smaller the amount of sourdough starter in the dough, and the colder the temperature, the longer the dough is able to ferment for. Hi, I am in a bit of a dilemma. Oven temp is 240 C for 20 mins with steam and then open vent 20 mins at 230 C. But not oven spring. You'll need the following things: 1 c. sourdough starter* 6 c. bread flour** 3 c. water 2 t. salt 1/4 t. yeast *information on sourdough starter is in the next step ** Bread flour works best, but all-purpose flour will also work out just fine. These are all the things I can think of to help you get lighter, less dense sourdough bread! How much sourdough starter or leaven has been used in the dough; The temperature of the dough and its environment; The timing for proofing sourdough can be stretched from 4 hours to even a few days!

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