sourdough bread sticky after baking sourdough bread sticky after baking

The problem with damaged starches comes from the over absorption of water. It may just be that you need to leave it in the oven longer with the lid off your. Can you just add more flour to your sourdough? This makes it easier to handle. CAUSE - the dough has been over fermented and/or over proofed and has too much air trapped in the shaped dough. Wetting your hands before handling your sticky dough is a game-changer. Cover the bowl and set aside for 30-60 minutes. Only add more flour if it remains excessively moist or sticky after youve kneaded it in. We can prevent wet sourdough from sticking by oiling our work surfaces, using wet hands to handle the dough and dusting the proofing containers. 2. Charlie was a little better probably because we increased the bake time, but the higher hydration did it in. A well developed gluten network has the strength to hold the gases and produce an even crumb. sourdough after baking. During shaping, a light dusting of flour is what you need to prevent the sourdough from sticking to your kitchen counter. When using the autolyse method which call for the initial incorporation of only flour and water without salt, we may sometimes forget to include salt in the final mixing phase. Then, spoon bread flour and whole wheat flour into the bowl. 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. To solve this problem, try taking the bread maker out of equation by baking in an oven. So if you're over-shooting the original formula's hydration due to miscalculattion, that would be the first thing to correct. Lightly Flour One Side Of The Dough During Shaping. Second, to the wet ingredients, add the bread flour, whole wheat flour, and salt. A basic sourdough is made with only wheat flour, sometimes just white flour and sometimes a combination of whole wheat flour and white flour. Two things - the hydration listed (390g flour and 350g water) is way too high for almost any bread that's not 100% whole wheat. water) slightly (eg. And then mix in the other ingredients and forge ahead. A hollow sound indicates that it's cooked. 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. 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. 475 F covered, and 450 uncovered for 20 min seems too hot to me for only a 30% whole grain loaf: 300 g einkorn / (900 g + 90 g from levain) = 300 / 990 = 30.3%. We all know that drier dough is easier to handle since it sticks less, so use this to your advantage and make a basic low-to-medium hydration sourdough before you try the more difficult higher hydration ones. I understand in the beginning you want to see the inside but do yourself a favor and wait at least 3 ours. Instead, stretch and fold it. #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 want to be quick when moving or shaping the dough to prevent sticking. Thanks!! Is rye flour good for . As the gluten develops, the dough becomes less sticky and more manageable. Next, add 8g fine sea salt. 8 oz active sourdough starter, 12 oz warm water, 5 oz rye flour, 12 oz bread flour. It affects pretty much every part of the process. Making sure you get bulk fermentation correct - you'll find my best tips, You could also make sure that you spray plenty of water onto the outside of the dough before placing it in your Dutch Oven. So you __may__ need a longer bake, which will mean a lower temp. Dont try traditional kneading techniques like punch and turn with moist sourdough. 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. I bake high hydration (88-90%) near 100% whole-grain loaves. Water was 350 plus 45 in the starter for 395. Evenly roll out your small 2- to 4-ounce balls into small circles a scant quarter inch thick. This will give the sourdough a chance to find new pockets of sugars and starches to consume. How Do You Know When Your Sourdough Starter Is Ready To Bake With?. CAUSE - Spreading can be caused by a few factors including under fermented or over fermented dough as well as poor shaping technique. Place the bread pieces on a parchment lined baking sheet in a single layer. That's one of four for the set. SOLUTION - Allow your bread to cool for AT LEAST 90 minutes (much longer for rye bread). Id recommend keeping a bowl of water next to your dough at all times so its always there when you need it. Whenever you handle your sourdough, you want to avoid pulling and stretching the dough too much or using sharp materials around it. Alternatively, you'll need to adjust the amount of starter in your dough to suit the temperature of your kitchen. Ensure gluten development and fermentation are correctly executed. 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. Matching my work schedule. Mix everything together. If your sourdough has a very thick base which is burnt or just very tough, there's a very simple fix for this. 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. Instructions. The water almost wholly stops the sticking, so you dont have to worry about messing up your dough. These need to be done without hesitation. It has more energy than it should have left when it hits the oven - meaning you might get a great oven spring - but it destroys your scoring (and will more than likely be gummy inside). Your bread may still be sticky after baking if it has been underbaked, has too much water in it, or has had problems with gluten development in the dough. Learn how to make bread and pizza with this awesome book. Some people add too much water to compensate. If baking in a pre-heated oven, turn on the oven to at least 200C/392F, once heated, add two big glasses of water to a dish on the bottom shelf 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. We will hold back from slicing it too early the next time!! 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. Sourdough starter is wild yeast and bacteria. If all has gone well, the dough will be in a tight ball and ready for proofing. Start taking internal temp at 45 min total time, and then allow 7 or 8 minutes for every degree it needs to come up. CAUSE - Your sourdough is lacking oven spring, which means your dough is not growing in the oven as it should. 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. Your email address will not be published. It is often easier to make. All original site content copyright 2023 The Fresh Loaf unless stated otherwise. It really is a delicate balance to ensure that the yeast have consumed enough of their food to produce those beautiful pockets of air - but not too much so they can still provide oven spring at baking time. You can try to prevent the problem by being more careful when proofing the yeast. In this article we will look at all the factors that makes your sourdough excessively wet and sticky, as well as various ways we can reduce the wetness and stickiness of sourdough without changing its hydration level. However, it's much better to find out the cause of the problem so you can fix it and prevent it from happening again. Some recipes are simply wetter and stickier than others. Oil the mixing bowl, the bowl used for bulk fermentation and folding, and the proofing vessel. full guide to all purpose flour vs bread flour here, Baking sourdough when it's really hot or really cold. - lower hydration in the total dough formula (already noted above). Add a little flour and knead it a few times to make it more manageable. . Acetaldehyde is a known stomach irritant and causes watery diarrhea. Pate Fermentee VS Poolish VS Biga VS Sourdough Starter. Sourdough made with bread flour can take up to 6 hours to cool properly. Signs of over-proofing are: A huge puffy ball of dough after the end of the rising time. CAUSE - This most likely caused by under fermentation, but can sometimes be a shaping issue too. Factors like temperature, humidity, air pressure and elevation play a role here. It will be sticky. Similarly, the reason we use baking parchment paper when baking is to minimize the use of additional flour in the baking process. 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. Save my name, email, and website in this browser for the next time I comment. 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. 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. 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. The easiest thing you can do to handle your sticky sourdough is to simply make it less sticky by cutting back on the water. Oiling our proofing basket will cause the oil to be absorbed and be ineffective in preventing the dough from sticking. 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}. 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. Plastic and metal dough scrapers are useful tools and both have their own pros and cons. Sourdough baking is a never ending journey of learning - and that's what makes troubleshooting it so damn interesting! They are purposed for cakes, slices, muffins, and other cooking. stickiness is usually not cooking off enough moisture. Mix until dough comes away from the sides of the bowl . It might be that your sourdough is too sticky because there is insufficient gluten development. The Fresh Loaf is not responsible for community member content. Wet hands are a good idea when handling dough, however you should be able to shape your dough with dry hands very easily. 24.5- 28C) overnight (12-14 hours). Dont forget about your dough or leave it in a warm area for too long or youll end up regretting it. Thank you in advance! If the dough is too sticky at this point, add a little flour and knead it in. Be careful to use the right type of flour for your recipe and play around with the hydration level if you need to. Cut one loaf of sourdough bread into 1" cubes. Then the dough is less likely to stick to them. When water is excessively hard, it tightens the gluten as well as decrease fermentation rate. Dusting with flour is useful for some parts of the baking process for preventing sourdough from sticking, but it is not the best method for every application; other methods for preventing sourdough from sticking is to wet your hands with water, oiling the work surfaces and using parchment paper for baking. Always shape your loaf on a piece of non-stick, silicone paper, then when it's proved, stick it straight onto the hot stone and reduce the temperature of the oven down to around 180-200C. In other cases, the issue is the recipe. CAUSE - cutting into your bread too soon! I'll come back with the results in a week! . How to handle sticky, wet . 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. 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. Youre aiming for maximum gluten development for the dough to become easier to manage. BAKE TIME: 30 Minutes with the lid on at 230C/450F plus 10-15 Minutes with the lid off at 210C/410F. 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. As the flour is better hydrated, more water is absorbed by the dough, and less water is coating the doughs surface which makes the dough feels less wet and sticky. The usual choice of flour for dusting includes bread flour, rice flour, semolina; all these flour works just as well for preventing sourdough from sticking. Just dont freeze it. The answer to this really depends on what is causing your dough to be so sticky and wet. In the first few minutes of the bake, the surface of the bread must be kept moist and pliable. Sometimes the issue is the kneading technique. The loaf will also feel light in your hand, rather than heavy. However under fermented dough will not cook all the way through, so this sourdough bread problem can have a deeper cause. It could be using the slap and fold, stretch and fold, rubaud kneading, or whatever youd like. Cutting the bread while still warm will create a gummy interior as the crumb hasn't finished setting. But you could also use other methods such as kneading or coil folds. PROBLEM - My sourdough never puffs up in the oven. This is the sourdough baking course you need if you are just starting out in sourdough bread baking. Then, I use my wet hands to pick up a side of the dough, stretch it up, and fold it over. Different types of flour all have the ability to absorb different amounts of water, so the flour youre using might be making stickier sourdough than it should. We will hold on to the knife the next time and be sure to wait longer. Youre right, the actual hydration is around 77%, and I understood that from the start. What to do: This is a heavily over proofed dough. Hi, I'm Kate! 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. 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. I wouldn't reduce temperature, but rather increase baking time. Too much dusting of flour can also reduce stickiness to the point where sufficient skin tension is not able to be developed. Your sourdough starter is not ready to bake with yet and needs some time to mature or you need to take steps to strengthen it. Autolyse for an hour before adding the starter (rest 30m) and salt (rest 15m) all by hand using the folding and pinching method. I hardly ever bake with BF or AP, but I think you might want to try something in the range of 75% to start. When the dough is excessively over mixed, it first becomes very strong and stiff, then when mixed further, the gluten network starts to unravel and unknits, releasing the absorbed water out into the dough environment, causing it to be wet and sticky. Most loaves are soggy at the bottom because they've not had the heat but you can simulate that at home by using a hot stone. 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. I would like to share with you what I have learnt from the many hours spent researching and testing these baking techniques myself. Modified: Dec 27, 2022 by The Pantry Mama This post may contain affiliate links. Rest for 30 minutes @76F. Thank you for visiting! Place the sourdough into the pot using the silicone sling or parchment paper as a handle. Mix until no dry patches remain. However, sourdough hydration levels can be pushed past 100% with the right technique which we will discuss in the subheading below. Bake the sourdough bread. The crumb is open and definitely "finished" - the bread can be compressed and springs right back. If the sourdough is unworkable at the very start, this obviously isnt because the oven temperature isnt set right for your elevation. Ensure that you have scored enough - you need one good score to ensure that your dough expands. Place the lid on and bake for 30 minutes. No matter how long you leave it to ferment, the yeast and bacteria won't actually grow or change. Wet and sticky dough is caused by a few different issues. Save my name, email, and website in this browser for the next time I comment. Rice flour to stop it sticking to the counter. Heres What To Do, how to stop sourdough sticking to everything, Good Food Good Mood Sign Free Printable. Your email address will not be published. We retarded the dough for 16 hours. It may be that you just need to cut back on the water. Your dough might be too sticky because you added too much water when making the initial mix, too. It is generally healthier and easier to digest. Some doughs are sticker than others because of the type of flour. 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. Add 60g of sourdough starter and set the tare to zero again; then add the salt and water, again, I find it easier to set the tare to zero before adding the flour. Think about how professional bakers look when handling their dough. After 30 minutes, take the parchment paper with the dough on it and place the entire thing in the preheated dutch oven. The bacteria produce both lactic acid and acetic acid. Pour the hot water from the kettle into the tray to create steam and shut the door. The chains of gluten give your dough strength and structure. If you do have a watery starter, you'll need to adjust the amount of water in your dough or set about finding a solution to thicken it up. Cutting it too soon stops your sourdough from completing the cooking process and results in a gummy, wet texture when you cut it. Steaming. Hot water strengthens the gluten in the flour. The problem is that the crumb is very tacky to the touch and abit sticky on the knife. Sourdough does not stop cooking when you take it out of the oven. Day 1 - The Start. You'll find a full guide to all purpose flour vs bread flour here. the yeast has not fermented for long enough and still has too much energy to burn when it hits the oven, the yeast lets off too much gas all at once when it hits the oven. 25 minute proof at room temperature. 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. The strength of your dough should build as you perform stretches and folds. This allows them to get an understanding of how to handle basic dough before moving onto something more tricky. Kneading manually will most likely just make a sticky mess thats stuck all over your fingers and difficult to clean up, but with the stretch and fold, youre touching the dough very little and you wont have to worry about it sticking too much. Over-proofed Sourdough Bread When sourdough bread is given too long of a rise time it will result in bread that is over-proofed. Gluten development is strengthened by adding salt to your dough, so don't forget to do this! Im the face behind The Pantry Mama and I want to help you bake delicious sourdough bread, no matter what your schedule. After every fold, you will notice a significant improvement in dough strength and significant reduction in the wetness and stickiness of the dough. Or you need to give the sourdough starter more salt.Another root cause may be the recipe relative to your environment. Heres What To Do. I baked a loaf this morning and I dont gone cute it until we ready to eat it. Read more about me and Breadopedia story here. Mix the drier dough until it has developed into the desired dough strength. The dough will be sticky and doesn't quite form a ball. Then, mix in 70 grams of active sourdough starter. More often than not, gumminess is a result of under fermentation (cutting the bulk fermentation time too short). 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. Make sure that you do your best to avoid this mistake by learning about sourdough fermentation timing and knowing when it's ready to move onto the next step. Add dried bread to the bowl of a food processor. Second, mix the dough using a previously fed, active and bubbly sourdough starter, water and a mixture of bread and whole wheat flour. (12-15% protein content), plus extra for dusting 2 teaspoons fine sea salt Method. Dough that splits in this way is almost always under fermented. Mix well. 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. The sticky side should only touch the dough. A strong, mature sourdough starter will reward you with amazing sourdough at your next bake. Here are some of the problems that can cause wet and sticky sourdough: Many people say "just use wet hands" if your dough is super sticky or wet. 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 . 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. Would really appreciate some pointers, thank you in advance!! Under mixing and over mixing results in insufficient gluten strands to trap water inside the dough, causing the dough to be wet and sticky. Gluten is the foundation for good bread, so you wont get very far if its not developed. Give it around thirty minutes. CAUSE - gummy sourdough can be caused by a starter that's too young or inactive and or under fermentation. Thank you for the pointers, will be reducing the temperature to allow a longer bake the next round! Step 4: Bake. Stretch dough into rough 10"x17" rectangle, laminate and move to clean vessel for bulk. And where in the process the wet, sticky dough is a problem. When you have finished Sourdough Bread Baking 101, you will have the confidence to not only bake using your own sourdough starter, you will be ready for more advanced sourdough baking techniques which will enable you to bake all sorts of sourdough artisan breads. 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. Ingredients: 300g water 100g sourdough leaven* (made with your starter) 100g of stoneground organic wholemeal flour 400g organic strong white flour Here are some options for working with wet, sticky over fermented sourdough. When water is excessively soft, the lack of minerals results in a sticky andslack dough. If you're using all purpose flour, it can be a good idea to add some vital wheat gluten to the mix. Cover the bowl with a clean shower cap or plastic wrap and rest at 80F/26C for a minimum of 1 hour or as long as 2 hours. Pinpointing the cause of your wet and sticky dough will depend where in the sourdough process you are. Im the face behind The Pantry Mama and I want to help you bake delicious sourdough bread, no matter what your schedule. Score the top of your loaf using a sharp knife, razor or lame. PROBLEM - Gummy sourdough (dense, moist crumb) is the most common sourdough bread problems facing home bakers. Once you get the hang of the sourdough process and the various phases, then start introducing whole grain flours into the mix.