Once you get the hang of the sourdough process and the various phases, then start introducing whole grain flours into the mix. 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. Plastic and metal dough scrapers are useful tools and both have their own pros and cons. full guide to stopping your sourdough bread from collapsing here, Flavored Sourdough: How To Make Additions To Sourdough Bread. When water is excessively soft, the lack of minerals results in a sticky andslack dough. Damaged starch absorbs water during mixing as opposed to undamaged starch where the water merely coats the outer surface. 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! Since using dry hands can be such a big problem for the sticky dough, Id advise that you get yourself a bowl of water to dip your hands in before you handle the dough. Now it is the sourdough starter or its use that is suspect. 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. 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. Why Is My Sourdough Too Sticky? If so, fix that, and try it with your standard bake temps/times, And then, if the problem persists, then add to the lower hydration the lower/longer bake temps/times, too. Your dough might be too sticky because you added too much water when making the initial mix, too. Use a 65% water content and you should be able to handle the dough and shape it with little to no problem at all. This site 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. Method. Is Cake Flour The Same As Self-Rising Flour? Sliced through the bread in an hour and it left sticky residue on the knife and the insides was tacky. CAUSE - Spreading can be caused by a few factors including under fermented or over fermented dough as well as poor shaping technique. This is the sourdough baking course you need if you are just starting out in sourdough bread baking. Add the dry mixture. Thank you for the pointers, will be reducing the temperature to allow a longer bake the next round! The recipe I followed was from "a beautiful plate". The only thing you might need to fix with your sourdough is its hydration. 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. If you simply cant handle sourdough with medium-to-high hydration, its better for you to either gradually knead in more flour or start off with less water in the first place. Flip the bowl over onto the countertop so that the dough is now on top of the parchment paper. This will result in a more. The Fresh Loaf is not responsible for community member content. 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. When this has cooled, add the rye sour, yeast mixture, 2 cups medium rye flour and the remaining 4 1/4 cups all-purpose flour. The next day, preheat the oven to 500 degrees for 60 minutes. It's when this doesn't happen that problems start to occur. You can then start to increase the hydration if you wish. PROBLEM - My sourdough looked great when I removed it from the oven - it was crusty! Sticky and unmanagable sourdough. 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. First, good effort, but where did you get the recipe from? All Purpose flour is ok, however it generally doesn't have the protein necessary to develop a strong gluten network. SOLUTION - The solution to this problem is to ensure that your dough is fermented correctly. - lower hydration in the total dough formula (already noted above). Be sure you open with an autolyse, a step far easier than it sounds. The bacteria produce both lactic acid and acetic acid. Sticky dough isn't necessarily a bad thing, although I appreciate how frustrating it is for a new baker. 14. Mix until dough comes away from the sides of the bowl . The stickiest of doughs are the ones that dont have a developed gluten network. If youre going from low hydration (60-65%) bread dough to a sourdough (65-80%) hydration, youre most probably not going to know how to handle it properly. Wet and sticky dough not only sticks to the work surfaces but also to our hands, increasing the risk of tearing and making it very difficult to work with. High hydration can be anything with 70% water content or higher. Modified: Dec 27, 2022 by The Pantry Mama This post may contain affiliate links. More often than not a tight crumb with a number of larger holes - but it's not even or open. Pate Fermentee VS Poolish VS Biga VS Sourdough Starter. 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. While the dough is proofing, preheat your oven to 230 C (450 F) and place your Dutch oven inside to preheat as well. You want to be quick when moving or shaping the dough to prevent sticking. PROBLEM - Base of my sourdough bread is thick and chewy. Bake in a preheated 425F oven for about 45 minutes, until bread tests done. So I suspect a miscalculation, and you might actually be doing 80% final hydration. You'll find 6 of the most common reasons for wet and sticky dough explained below, along with possible solutions. Rest for 30 minutes @76F. 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. During shaping, a light dusting of flour is what you need to prevent the sourdough from sticking to your kitchen counter. 480F is not as hot as you could bake. 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. 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. Too much dusting of flour can also reduce stickiness to the point where sufficient skin tension is not able to be developed. It may just be that you need to leave it in the oven longer with the lid off your. This method involves mixing the dough so the flour is fully hydrated before performing a series of stretch and folds. Wet and sticky dough is caused by a few different issues. If your dough is too dry, add a little moisture and mix it, adding just a little more water if necessary. Temperature is one of the most important factors when making sourdough. What Basic Methods Are Used To Make Quick Breads? Just dont freeze it. Also, if you find the outside is brown and the inside is moist, that normally indicates you should lower the baking temp. 1 our is defently to short. I hardly ever bake with BF or AP, but I think you might want to try something in the range of 75% to start. Pour the hot water from the kettle into the tray to create steam and shut the door. 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. I've been making breads recently which, while they're delicious, seemingly well-baked, and with an open crumb, are a bit tacky/sticky to the touch and during slicing. Our problem was with the tacky, rubbery, sticky insides of the baked bread (I could press a piece of the inside between my fingers and it would stick on without falling) no matter how long we bake it for (Charlie was baked for 40 mins in the cast iron and 20 mins on a rack, and the picture attached shows the insides). A simple way to check that your dough is cooked through is to tap the base. Gluten development is strengthened by adding salt to your dough, so don't forget to do this! Starting at a lower hydration (70% is good) is best for beginners. I would like to share with you what I have learnt from the many hours spent researching and testing these baking techniques myself. BAKE YOUR SOURDOUGH Preheat your oven to 450F (230C) half an hour before the end of proving. Mix dry ingredients together. This also provides its sour flavour and. PROBLEM - My sourdough bread has an unusual cone shape after baking. Content posted by community members is their own. You can try to fix things like high humidity in your house or waiting until the kitchen has warmed to room temperature before getting to work. Sourdough bread offers a number of benefits. Sourdough starter is wild yeast and bacteria. Thanks for the tip! Add the flour and mix well with the dough whisk or your hands until you have a shaggy, slightly sticky dough. CAUSE - gummy sourdough can be caused by a starter that's too young or inactive and or under fermentation. The flour you choose can have a big bearing on how your dough feels throughout the whole sourdough process. Hot water strengthens the gluten in the flour. Acetaldehyde is a known stomach irritant and causes watery diarrhea. It's best to choose a higher protein flour, such as a bread flour. One should be sticky, and one should be dusted with flour. The gluten structure has become weak and is unable to hold up. During shaping, we want to wet our hands to prevent the dough from sticking to it. If your bread contains rye, it can take up to 24 hours! Always ensure that youre using the right techniques for your sourdough to build the most gluten. To solve this problem, try taking the bread maker out of equation by baking in an oven. And then mix in the other ingredients and forge ahead. You just need to reduce the heat on the base of your Dutch Oven or baking tray. 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. It'll just take about 30 minutes in the fridge for the dough to firm until it's ready to roll. Final internal temp 211F Sliced after cooling for 4 hours. Second, to the wet ingredients, add the bread flour, whole wheat flour, and salt. When mixing dough of very high hydration, it can often be excessively wet and sticky and you may find it difficult for the dough to hold in all that water. It can be caused by over fermenting or under fermenting your dough, but also by other things like shaping issues. The bread is heavy, hasn't puffed up in the oven and has a moist, dense texture inside. Make sure that you develop your gluten network really well during the stretch and fold stage. 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. "Final" or "overall" hydration is supposed to include both the water and the flour in the levain. The more gluten it contains, the better it holds together. Loaf In a small mixing bowl, mix the flour and salt together thoroughly. 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. STEP FOUR: Pour the starter/water mixture into the flour mixture and stir, using a fork, into a thick, sticky ball. Avoid using cake or pastry flour for dusting as it contains a higher starch content and tends to lump up more than bread, rice or semolina flour. I find that I need to bake the moisture out before the top crust gets too hard and seals in the moisture, and if that happens then you just end up over-baking the crust while it's still gummy inside. This step hydrates the flours and helps with gluten development and dough structure. 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. Factors like temperature, humidity, air pressure and elevation play a role here. There are lots of things that can go wrong when baking sourdough bread. 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. How to handle sticky, wet . If your dough does not develop a sufficient gluten network, it will be wet, sticky and have no structure. This is a one of the most frustrating sourdough bread problems to have. We know that flour is essential, but you need to make sure that youre using it correctly for the best results. Preheat oven to 325 degrees. Or you need to give the sourdough starter more salt.Another root cause may be the recipe relative to your environment. When the percentage of damaged starch particles in flour exceeds 10%, your dough will become wetter and stickier over time. Your email address will not be published. Take the bowl off the scales and mix well, it will look rough and lumpy, but never fear it will soon start to look like bread dough! You just get more un-fermented dough that wont stand up. This arguably makes the dough easier to work with. Switch to a wood spoon. You ideally want to achieve a window pane. 25 minute proof at room temperature. Many thanks for this. This can result in your dough feeling wetter and stickier than normal. Levain hand-mixed, Rubaud style, for 5 minutes. When working with high hydration level dough, the dough gets very close to the point of 100% saturation from the high quantity of water, and it is difficult to get any more water to be incorporated into the dough. SOLUTIONS - These are the things you can do to try to avoid your dough splitting naturally: PROBLEM - your sourdough bread has an uneven crumb. You can try to prevent the problem by being more careful when proofing the yeast. Yes you read that right! PROBLEM - My sourdough never puffs up in the oven. I ran your numbers, and unless my math is wrong, your are above 90% hydration, which is extremely high. I am constantly baking hockey pucks! To make the levain, combine the sourdough starter, water and flour (see image 2) in a medium bowl and mix until well combined.Cover with plastic wrap and stand in a warm, draught-free place (approx. Ensure that your dough is well fermented prior to shaping. This is called having over-proofed bread. Thanks guys!!! Often the bottom of your sourdough is burning. Your email address will not be published. Thanks!! Mix together the flour, sourdough starter and 250ml/9fl oz water in a bowl. One set of strong Stretch & Folds. Sometimes removing the bread out of the Dutch oven and baking it on the shelf for the last few minutes has a positive effect. 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. Take the temp before cutting into it. 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. 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}. Steaming. 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. We should fold once every hour of bulk fermentation. The yeast is responsible for the rise in the bread and will help create a light and airy sourdough. Placing a baking tray underneath your Dutch Oven should do the trick. Cover with plastic wrap and keep covered in a warmish place in your kitchen at around 77F (24C) for 1 hour. Alternatively, you'll need to adjust the amount of starter in your dough to suit the temperature of your kitchen. Ingredients: 300g water 100g sourdough leaven* (made with your starter) 100g of stoneground organic wholemeal flour 400g organic strong white flour 8 oz active sourdough starter, 12 oz warm water, 5 oz rye flour, 12 oz bread flour. The two main bread baking systems commonly used today are the sponge/pre-ferment system and the straight dough system. 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. CAUSE - cutting into your bread too soon! The dough that is autolysed also contains more gluten strands which is able to trap more water inside the dough. Second, mix the dough using a previously fed, active and bubbly sourdough starter, water and a mixture of bread and whole wheat flour. 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. Bake the Bread. Throughout the shaping, the dough felt aerated and light and bouncy and it was easy to handle after dipping our hands in water. 24.5- 28C) overnight (12-14 hours). From a gummy crumb to a lack of rise and everything in between. 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 . Mix everything together. Okay, so maybe sourdough is never going to be extremely easy to handle, especially when it has very high hydration, but you can get to a point where youre very comfortable with handling sticky sourdough. Ensuring that you a strong gluten network is also essential in aleviating this issue.