sourdough bread sticky after baking sourdough bread sticky after baking

Day 1 - The Start. If you're still unsure a good thing to do is to let your bread cool in your oven. You just need to reduce the heat on the base of your Dutch Oven or baking tray. Without these it will be sloppy and hard to handle. A starter is a collection of yeast and bacteria that feed on flour. Its like an extension to your hand and can be used to improve your technique with the dough. The bassinage technique is used to help build the dough up to the desired high level of hydration in stages. Sourdough can take up to 24 hours to fully cool and come to room temperature. SOLUTION - reduce proofing time. 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. It could be using the slap and fold, stretch and fold, rubaud kneading, or whatever youd like. if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[300,250],'crustylabs_com-leader-1','ezslot_6',124,'0','0'])};__ez_fad_position('div-gpt-ad-crustylabs_com-leader-1-0');The table below is extracted from Jeffrey Hammelmans Bread Book that shows the relative mixing time between different mixers and hand mixing to develop the same dough to the same strength. 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. Once you get it all set to go try this delicious Sourdough Focaccia recipe yum! 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. Hi @Semolina, we waited only an hour before cutting into it, hasty on our part! The Fresh Loaf is not responsible for community member content. Thanks for the suggestions about leaving the bread to cool longer. An under fermented sourdough loaf will have a shiny, pale crust that lacks crunch. 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. Thank you in advance! A tough crust can also be caused by a lower hydration recipe. The only thing you might need to fix with your sourdough is its hydration. This site is powered by Drupal. 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. There are lots of things that can go wrong when baking sourdough bread. CAUSE - Spreading can be caused by a few factors including under fermented or over fermented dough as well as poor shaping technique. Over time, youll learn new techniques and better ways of handling sticky dough and youll find it much easier to handle. Rice flour to stop it sticking to the counter. Save my name, email, and website in this browser for the next time I comment. If you find your dough to be relatively dry after mixing, but gets wetter and stickier over time, it means that the flour you are using contains a very high percentage of damaged starch particles; try changing to a different flour brand and use European flour instead of American flour. But what if your dough is really wet and sticky and you just can't do anything with it? 2. "Final" or "overall" hydration is supposed to include both the water and the flour in the levain. The remaining water coats the outside of the dough, causing it to appear wet and sticky. A lack of oven spring could be due to a shaping issue, under fermentation or poor gluten development - but more often than not it's a combination of a few things. Then remove lid and continue to bake for another 20-25 minutes. You can make a loaf of perfectly good sourdough bread at around 65% hydration if you want to. - longer waiting period before cutting --> this to me seems where you should start. We will hold on to the knife the next time and be sure to wait longer. Here are some options for working with wet, sticky over fermented sourdough. High temperatures can cause premature over fermentation, which will result in wet, sticky sourdough. Sourdough made with bread flour can take up to 6 hours to cool properly. In order to have an easier time handling the dough, you need to maximize gluten development. Levain hand-mixed, Rubaud style, for 5 minutes. Once the dough doesn't tear when you stretch it between your fingers, you're ok to set it aside for bulk fermentation. If those figures do not include your levain, then you have at least 77% final hydration assuming a levain of 100% hydration. A new bake this morning. 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. Extending bulk fermentation will help to fix this problem. 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. stickiness is usually not cooking off enough moisture. Instead of kneading your dough manually for 8-10 minutes, youd be better off using a series of stretch and folds to develop gluten. 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. If youre not comfortable handling high hydration dough like sourdough, Id advise that you drop the hydration of your dough slightly and see how you handle that. 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. BE CAREFUL, IT'S HOT! Matching my work schedule. For example, the problem may be a recipe that calls for more hydration than the flour youre using requires. If the sourdough is unworkable at the very start, this obviously isnt because the oven temperature isnt set right for your elevation. Without salt, the dough becomes sticky and slack in nature, making it difficult to work with. Place a long piece of parchment paper over the bowl with the dough. But if you leave the flour, water, starter and salt to autolyse, the flour absorbs all the water and becomes fully hydrated. Maybe try leaving it a bit longer? Both of you mentioned a point in common on the hydration where I made a huge mistake on as I did not account for the hydration of the starter added. 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. If your dough is under fermented it will lose shape quickly and spread when it's tipped out of the banneton. You can try to prevent the problem by being more careful when proofing the yeast. STEP FOUR: Pour the starter/water mixture into the flour mixture and stir, using a fork, into a thick, sticky ball. If you're looking for troubleshooting your sourdough starter - you'll find a list of the most FAQ here. 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? You'll find 6 of the most common reasons for wet and sticky dough explained below, along with possible solutions. CAUSE - This most likely caused by under fermentation, but can sometimes be a shaping issue too. Well, sourdough is a stickier, wetter dough than regular yeasted bread. It is normal when working with dough of very high hydration for it to feel quite wet and sticky after it has finished mixing. (12-15% protein content), plus extra for dusting 2 teaspoons fine sea salt Method. 3. One fold consists of the folding of all four sides of the dough into its centre. Turn the oven off, leave the door slightly ajar and place your bread directly on the oven rack. 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. 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. We will hold back from slicing it too early the next time!! Thank you so much for the guidance! 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. Mix with the paddle on low speed until it forms a thick batter. Generally, a good hydration starting point is 75% or so when working with bread flour, 80% or so with whole wheat. Bread has been baked too soon after shaping / under proofed. 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. Required fields are marked *. They are purposed for cakes, slices, muffins, and other cooking. Your colon naturally contains healthy probiotic bacteria called Bifidobacteria and Lactobacilli. However, it's much better to find out the cause of the problem so you can fix it and prevent it from happening again. 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. Id recommend keeping a bowl of water next to your dough at all times so its always there when you need it. SOLUTION - Lack of oven spring can be a complex problem. We are compensated for referring traffic and business to Amazon and other companies linked to on this site. High temperatures can cause premature over fermentation, which will result in wet, sticky sourdough. If your dough is dry, it is because you added too much flour. Place the bread pieces on a parchment lined baking sheet in a single layer. Wet, sticky dough can be super messy - and preventing mess in the kitchen is always a good thing! It can be caused by over fermenting or under fermenting your dough, but also by other things like shaping issues. Rest for 30 minutes @76F. We can use the mixing time below as a sanity check to determine if we have indeed under mixed or over mixed our dough; if you fall way out from the range in the table, increase or decrease mixing time to stay within these guidelines. And sometimes the issue is the recipe. Though my guess is, that if you are getting the internal final temp to 211 F (even 210 F is usually good enough even for a mostly whole grain loaf)and it's still gummy, then your hydration was too high to start with. Help! I bake at 525F, sometimes 550. 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. 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. For now, you need to know exactly whats causing your sourdough to be sticky and what you can do to help yourself with it. 310-330 . The recipe I followed was from "a beautiful plate". Making good sourdough bread is something that takes plenty of practice, but you can learn how to handle it fairly quickly. Then the dough cant stick to them. Sometimes white bread, while initially fine, after a few days becomes sticky inside as if its going back to a dough-state, though not quite. If it sticks at this stage, youll have a much more difficult time and it could throw of the results of your bread. You wont be able to shape it when its wet. The water almost wholly stops the sticking, so you dont have to worry about messing up your dough. A. Thanks!! Sliced through the bread in an hour and it left sticky residue on the knife and the insides was tacky. Approximate size of sourdough bread: Approximate cooling time: small dinner rolls: 30 minutes: small white loaf (1 lb): 4 hours: large white loaf (1.5 lb): 8 hours: small wholegrain loaf (1lb): 5 hours And wait longer before slicing. 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. Second, mix the dough using a previously fed, active and bubbly sourdough starter, water and a mixture of bread and whole wheat flour. If your bread contains rye, it can take up to 24 hours! It's best to choose a higher protein flour, such as a bread flour. Nonetheless we ended the bulk fermentation when the dough doubled in size (at the end of two hours after the last stretch and fold), and performed the pre shaping and final shaping. Hi, I'm Kate! Make the dough. However, if you are just about to shape your dough, adding flour is not an option. We can prevent wet sourdough from sticking by oiling our work surfaces, using wet hands to handle the dough and dusting the proofing containers. As an Amazon Associate, I earn from qualifying purchases. Sticky and unmanagable sourdough. And where in the process the wet, sticky dough is a problem. Many start at 400 F and drop to 375 F at some point during the baking. In other cases, the issue is the recipe. Sourdough does not stop cooking when you take it out of the oven. How Do You Know When Your Sourdough Starter Is Ready To Bake With?. Mix until no dry patches remain. Water that is too soft causes dough to be sticky and slack from the lack of minerals; reverse osmosis water and soft tap water can cause your dough to be too wet and sticky. SOLUTIONS - These are the things you can do to try to avoid your dough splitting naturally: PROBLEM - your sourdough bread has an uneven crumb. Thank you for the pointers, will be reducing the temperature to allow a longer bake the next round! Mix, and add some spices, dried herbs, or even some cheese powder. This allows them to get an understanding of how to handle basic dough before moving onto something more tricky. You just get more un-fermented dough that wont stand up. Steaming. 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. 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. In a separate smaller bowl, add 220 grams of warm water. *This article may contain affiliate links. We would like to share the recipe we used here, hopefully to get some help from the experienced bakers around! Oiling our proofing basket will cause the oil to be absorbed and be ineffective in preventing the dough from sticking. Save my name, email, and website in this browser for the next time I comment. Ensure that your dough is well fermented prior to shaping. At first, the dough will be very sticky, but the gluten will develop more and more after each stretch and fold. In this case, extra flour wont save it. The majority of the time, I see this because the dough needed less water or more kneading upfront (or stretch and folds during bulk fermentation ). However under fermented dough will not cook all the way through, so this sourdough bread problem can have a deeper cause. Unfortunately, this results in tougher bread. However, it shouldnt be so sticky that it is hard to knead. I would like to share with you what I have learnt from the many hours spent researching and testing these baking techniques myself. Im the face behind The Pantry Mama and I want to help you bake delicious sourdough bread, no matter what your schedule. To solve this problem, try taking the bread maker out of equation by baking in an oven. The easiest thing you can do to handle your sticky sourdough is to simply make it less sticky by cutting back on the water. Baking the Sourdough: Preheat your oven to 450F (225C) and a baking pan. Why Is My Sourdough Too Sticky? 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. Use a very sharp knife to cut a cross shape into the top of the . One of the best might just be whipping up a batch of sourdough crackers with just a cup of your discarded starter, a cup of flour, a dash of salt, and about a quarter cup of butter. You'll know you have sufficient gluten development by performing the window pane test on your dough. Cover the bowl and set aside for 30-60 minutes. Make sure that you're not using too much flour when shaping your dough. Generally, flat loaves will still taste ok, they just lack that beautiful airiness we want to see in our sourdough. The bread is heavy, hasn't puffed up in the oven and has a moist, dense texture inside. Sometimes removing the bread out of the Dutch oven and baking it on the shelf for the last few minutes has a positive effect. It will look like cloudy water. We should fold once every hour of bulk fermentation. Two things - the hydration listed (390g flour and 350g water) is way too high for almost any bread that's not 100% whole wheat. If your dough is too dry, add a little moisture and mix it, adding just a little more water if necessary. Shape into batards. You can still bake it and eat it, but it will be a solid mass, not the light, airy sourdough you were expecting. CAUSE - This is typically caused by under fermenting your dough, but can also happen through using too much flour when you shape your bread. 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. The higher hydration the dough, the stickier its going to be. Q: My dough is too slack and is not developing good strength. Alternatively if you want to use all purpose flour, you'll need to reduce the hydration of your dough. Instructions. Once you get comfortable, you can gradually increase the water content of your dough and see how you manage it. The bacteria on the other hand create a sour taste and ferment the bread. Large mixing bowl Measuring cups and spoons Bread thermometer ( fancy or a budget one) Scoring lame Extra (nice to have): Kitchen scale Dough scraper and bowl scraper (yes, they are different) Cooling rack Baking stone (you don't need a dutch oven if you use this) Learn how to make bread and pizza with this awesome book. By using the tips below, youll be able to learn how to handle your dough without it sticking to you, so you can actually manage it and make great sourdough bread. 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. Final internal temp 211FSliced after cooling for 4 hours. Score the top of your loaf using a sharp knife, razor or lame. Ensure gluten development and fermentation are correctly executed. You should aim to handle your dough more like that as you get more practice. Then the dough cannot stick to the surface. Oiling works just as well as dusting to create a non-stick surface which prevents your sticky dough from sticking and tearing. This happens because it is more difficult for gluten network to be developed in a wetter dough, which makes it more difficult for water to be retained into the dough, and the dough tends to stay wet and sticky throughout mixing. Jack Sturgess. Cover with cling film and let rest in the fridge for 12-15 hours. Work on your shaping techniques. Mix together the flour, sourdough starter and 250ml/9fl oz water in a bowl. Some recipes are simply wetter and stickier than others. 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). But you could also use other methods such as kneading or coil folds. First, it's helpful to have a small bowl of water nearby to dip your hands into before touching your dough. It will only improve the flavor. Turn out the loaf out onto a floured peel, make a cut in the top with a grignette and slide it onto the baking stone. 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. Oil the mixing bowl, the bowl used for bulk fermentation and folding, and the proofing vessel. This allows the gluten to start to develop on its own before any kneading. If you want to you can spritz your dough with extra water before you put the lid on. This could be a result of problems with a thermostat, heating element, or possibly the timer. You just want to make sure it's not too wet for you to handle. Don't close the oven door or the crust will become soft and wrinkly. A dough scraper is your best friend when handling any kind of dough. 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. Meanwhile chop the cranberries. Add of the water and dissolve or break up the sourdough with your hands. One reason why people add too much flour and mix it in is to try to get the dough more manageable. CAUSE - This odd shape is caused by under fermentation. Nor should it be sticky after youve baked it. The yeast has too much energy when it hits the oven and this excess energy causes a "rush" when your dough hits the oven. Water was 350 plus 45 in the starter for 395. 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. Remove the pot from the oven using pot holders (please be very careful ). Third, mix in the soaker, mixing and incorporating the grains and seeds into . While the dough is proofing, preheat your oven to 230 C (450 F) and place your Dutch oven inside to preheat as well. Begin mixing the flour in with a spoon or fork, then continue mixing with your hand, until all the flour is incorporated and you have a shaggy dough. Using too much water for the amount of flour you're using will result in a wet dough that's really hard to handle. Heres What To Do, how to stop sourdough sticking to everything, Good Food Good Mood Sign Free Printable. Steaming is one of the most crucial steps when baking bread. Its very important to avoid tearing the gluten as this causes it to become sticky again. 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. PROBLEM - My sourdough bread has an unusual cone shape after baking. Would really appreciate some pointers, thank you in advance!! 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. Content posted by community members is their own. CAUSE - There are a few reasons your crust is too pale. Hi, I'm Kate! It's possible that the dough is rising too much during the cold retard which will also cause this issue. Pale crust after baked. 480F is not as hot as you could bake. Below, Ive listed the main reasons your sourdough is sticky, so have a look through and see how they might be affecting your dough. Rest uncovered for 25 minutes. It's really important to develop the gluten in your sourdough to ensure you don't end up with a wet and sticky mess. Allowing your sourdough starter to mature (it needs AT LEAST 14 days to be viable and often several months before it's mature). The stickiest of doughs are the ones that dont have a developed gluten network. Gluten is the foundation for good bread, so you wont get very far if its not developed. This will give the sourdough a chance to find new pockets of sugars and starches to consume. Home Why Is My Sourdough Too Sticky? The difference between wet dough being successful and wet dough being a big sloppy mess is dough strength. But we are utterly puzzled by the outcome again. All original site content copyright 2023 The Fresh Loaf unless stated otherwise. This is the dry mixture. Different types of mixers uses different mixing arm which develops the dough at different rates. High hydration can be anything with 70% water content or higher. That's one of four for the set. The dough should be a little sticky before you start kneading it. Youll notice that you can stretch the dough further and less will cling to your hands by the time youre done. Similarly, the reason we use baking parchment paper when baking is to minimize the use of additional flour in the baking process. Rest 50 minutes. During shaping, we want to wet our hands to prevent the dough from sticking to it. Try placing your dough in warmer area of your kitchen (75F-80F is ideal) - monitoring your final dough temperature to keep it as consistent as possible - or consider investing in a bread proofing box . If your kitchen is too warm, the dough can become a sloppy, wet mess. When using a proofing basket, line it with a clean cloth and dust its surface with flour by using a sieve to ensure an even coating. This makes it easier to handle. The problem with damaged starches comes from the over absorption of water. It affects pretty much every part of the process. 25 minute proof at room temperature. PROBLEM - My sourdough feels moist or wet inside, even though it's well fermented. 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. Place on a floured cake or bowl with a tea towel and fold over. Nothing smells better than the wheaty aroma of freshly baked goods; I enjoy it so much that I decided to quit my day job as a management consultant to teach others about the delicate art of baking! Your dough should be split into two sides. If you are new to sourdough bread baking, I recommend reducing the hydration (ie. If all has gone well, the dough will be in a tight ball and ready for proofing. Excess flour at shaping can mean that your dough does not seal back onto itself, causing tunnels of air to form when baking. 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. 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. Young sourdough starter lacks the established yeast colonies necessary to raise bread. Maybe tomorrow but it can also be the day after tomorrow. If your sourdough has a very thick base which is burnt or just very tough, there's a very simple fix for this. Extend your bulk fermentation time. You can get the tool under the dough so you can pick it up or manipulate it. Sourdough starter is wild yeast and bacteria. 1 our is defently to short. One should be sticky, and one should be dusted with flour. Is Cake Flour The Same As Self-Rising Flour? 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. Use a 65% water content and you should be able to handle the dough and shape it with little to no problem at all. Some Student Reviews: by Pam H - Outstanding. Just dont freeze it. Bread doesn't rise when baked. 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.