sourdough bread sticky after baking sourdough bread sticky after baking

One of the most obvious causes of wet dough is using too much water in the dough. One set of strong Stretch & Folds. If adjusting the bake times is something you want to explore, I'd suggest trying 450 covered for 25 minutes, then 400 uncovered for 25-30 minutes. 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. American flour has a damaged starch percentage of roughly 8-9% while European flour has a lower damaged starch percentage at about 7%. But you could also use other methods such as kneading or coil folds. For example, the problem may be a recipe that calls for more hydration than the flour youre using requires. Sourdough baking is a never ending journey of learning - and that's what makes troubleshooting it so damn interesting! Without salt, the dough becomes sticky and slack in nature, making it difficult to work with. The only thing you might need to fix with your sourdough is its hydration. 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. One fold consists of the folding of all four sides of the dough into its centre. That's one of four for the set. Send your . 1 our is defently to short. MAKE THE DOUGH Mix the sourdough starter and water together in a large mixing bowl - I use my dough whisk for this. 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. Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes. Shape into batards. You see, when your hands are wet, the dough cannot stick to them easily, so it just slips right through them. 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}. I think it's quite common to get some stickiness if you are slicing fairly soon after the end of bake. Under fermentation causes a pale crust because it doesn't enable caramelisation of the sugars in the dough. BAKE YOUR SOURDOUGH Preheat your oven to 450F (230C) half an hour before the end of proving. Over time, youll learn new techniques and better ways of handling sticky dough and youll find it much easier to handle. Lightly Flour One Side Of The Dough During Shaping. 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. Flour blended and autolysed for 2 hours@85F. This allows them to get an understanding of how to handle basic dough before moving onto something more tricky. Signs of over-proofing are: A huge puffy ball of dough after the end of the rising time. 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! 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. One should be sticky, and one should be dusted with flour. 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}. There are generally two causes of this (it can be a combination of both): SOLUTIONS - Depending on which of the above has caused your gumminess, you can fix by: PROBLEM - Your bread dough spreads and loses shape when you flip it out of the banneton to bake. It will only improve the flavor. The next day, preheat the oven to 500 degrees for 60 minutes. Generally, flat loaves will still taste ok, they just lack that beautiful airiness we want to see in our sourdough. Flour contains starches, and some of these starch molecules inevitably cracks and breaks due to the harsh milling process; these are known as damaged starch particles. The yeast has too much energy when it hits the oven and this excess energy causes a "rush" when your dough hits the oven. Second, to the wet ingredients, add the bread flour, whole wheat flour, and salt. Let's dive into each of these reasons and see how you can avoid or correct the situation. In our previous attempts, we thought it was undercooked, hence the longer baking time for Charlie this time round. Temperature is one of the most important factors when making sourdough. We actually followed this recipe twice, the first time was in the exact proportion mentioned with a hydration of 81% and "Betty" turned out tacky and moist. It may just be that you need to leave it in the oven longer with the lid off your. I baked a loaf this morning and I dont gone cute it until we ready to eat it. Bread mix, all-purpose flour, self-raising flour or cake flour can produce undesirable results when making sourdough. If you find that your sourdough sticks to most things, take a look at my guide on how to stop sourdough sticking to everything. Sourdough made with bread flour can take up to 6 hours to cool properly. Also, if you find the outside is brown and the inside is moist, that normally indicates you should lower the baking temp. Oil the mixing bowl, the bowl used for bulk fermentation and folding, and the proofing vessel. Bake the sourdough bread. Once one side is stretched and dusted, you should shape the dough and put it into your banneton. Mix well. 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. 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 If youre struggling with high hydration dough, then you should absolutely lower the hydration and see if you get better results. strengthening and maturing your sourdough starter. Turn out to lightly floured counter, divide into 2, preshape. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Without these it will be sloppy and hard to handle. 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. No matter how long you leave it to ferment, the yeast and bacteria won't actually grow or change. You need to make sure that you keep your kitchen at a temperature between 24C - 28C (75F-82F). Add the sugar and salt. This is the preferred method used by professional artisan bakers. 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. SOLUTION - Allow your bread to cool for AT LEAST 90 minutes (much longer for rye bread). If your dough is too dry, add a little moisture and mix it, adding just a little more water if necessary. For the most recent of these, I used the following recipe/process:66.67% 600g King Arthur Bread Flour33.33% 300g Whole-Grain Einkorn (locally grown and milled by River Valley Community Grains, in NJ)20% 180g Liquid levain (King Arthur AP Flour)2.1% 19g Kosher Salt75% 675g Water, Levain built and matured for 3 hours @85F . Salt is called for in every bread formulation, but it is the one ingredient that we most commonly tend to forget to include into our mix. Cheaters No Knead Dutch Oven Sourdough Bread: so EASY, only 6 ingredients, made in 1 bowl, 5 mins mixing, then just rise + bake time! CAUSE - gummy sourdough can be caused by a starter that's too young or inactive and or under fermentation. Hi @Semolina, we waited only an hour before cutting into it, hasty on our part! Another tactic is chilling the dough for a while. Rest uncovered for 25 minutes. The recipe technically calls to bake the bread in a preheated dutch oven (I use a casserole dish because I don't own a dutch oven), but the dough is so sticky that if I preheat the dish and transfer the dough to it once it's preheated, I find that the dough deflates and I get a flat loaf. Make the Dough: Meanwhile, in a large bowl or the bowl of a stand mixer, combine the boiling water, pumpernickel, oil, salt, molasses, instant coffee, and chocolate. 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. 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. 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 High temperatures can cause premature over fermentation, which will result in wet, sticky sourdough. Your email address will not be published. Cover with cling film and let rest in the fridge for 12-15 hours. Thanks. A tough crust can also be caused by a lower hydration recipe. 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? Always ensure that youre using the right techniques for your sourdough to build the most gluten. Give it around thirty minutes. 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. We will hold back from slicing it too early the next time!! Damaged starch particles also varies from one milling facility to another. Only oil the proofing vessel if it is made of a non-porous material such as metal or glass, if it is made of a porous material like wood, then line the proofing vessel with a cloth and dust the cloth with flour. The two main bread baking systems commonly used today are the sponge/pre-ferment system and the straight dough system. 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. This increases the chances of tearing, which can make your life more difficult when shaping or kneading it. You might want to leave the bread in the oven for 10 minutes with the oven off and door ajar to help wick away some of the extra moisture. 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. Mix until dough comes away from the sides of the bowl . Dough made with a young sourdough starter just won't develop. As an Amazon Associate I earn from qualifying purchases. It will be sticky. The Fresh Loaf is not responsible for community member content. You can read my five best tips for strengthening a sourdough starter, Extending your bulk fermentation time to allow your dough to rise and ferment properly. Dont try traditional kneading techniques like punch and turn with moist sourdough. You went with 150 and 150 - which is only 300, then 90 WW and 45 starter, for a total of 435. and so that drove the hydration from 81%, which is still fairly high, to over 90%. 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. 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. Remove the lid and bake for another 10 minutes to get a brown crust. - lower hydration in the total dough formula (already noted above). Oiling works just as well as dusting to create a non-stick surface which prevents your sticky dough from sticking and tearing. Thanks for the tip! All Purpose flour is ok, however it generally doesn't have the protein necessary to develop a strong gluten network. And wait longer before slicing. It can be a mixture of rye and wheat or just rye. 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. Autolyse for an hour before adding the starter (rest 30m) and salt (rest 15m) all by hand using the folding and pinching method. Cutting the bread while still warm will create a gummy interior as the crumb hasn't finished setting. Make the dough. Only add more flour if it remains excessively moist or sticky after youve kneaded it in. full guide to stopping your sourdough bread from collapsing here, Flavored Sourdough: How To Make Additions To Sourdough Bread. Rice flour to stop it sticking to the counter. It's possible that the dough is rising too much during the cold retard which will also cause this issue. This is when you let the dough rest after it is mixed but before you start to knead it. Add the dry mixture. Rest the dough for 30 minutes. If your dough is too dry, add a little moisture and mix it, adding just a little more water if necessary. More noticeable sour taste, possibly unpleasant. Meanwhile chop the cranberries. Save my name, email, and website in this browser for the next time I comment. As an Amazon Associate, I earn from qualifying purchases. 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. Agree with the previous comments and hotter, longer and let dry, https://www.abeautifulplate.com/artisan-sourdough-bread-recipe/, Lamination butter for croissants - question, Mexican buns aka coffee cookie buns aka rotiboy buns, Farmer's Market Week 18 (Whole Wheat Walnut YW/SD Combo), Red Fife x 4 = Awesomeness!!! Home Why Is My Sourdough Too Sticky? You can then start to increase the hydration if you wish. A tell tale sign that you haven't let your bread cool properly is having a "sticky" knife when you remove it from your bread. In order to have an easier time handling the dough, you need to maximize gluten development. It really depends on where you are in the sourdough process. Flour issues. no one but me would notice or care). How Do You Know When Your Sourdough Starter Is Ready To Bake With? . How Do You Fix Gooey Bread? Having a strong gluten network means that the carbon dioxide produced by the yeast will be evenly distributed. Modified: Dec 27, 2022 by The Pantry Mama This post may contain affiliate links. . 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. Mix until no dry patches remain. Once you get comfortable, you can gradually increase the water content of your dough and see how you manage it. Mix the drier dough until it has developed into the desired dough strength. An under fermented sourdough loaf will have a shiny, pale crust that lacks crunch. Just know that it will be sticky early in this process. You ideally want to achieve a window pane. This is really only an issue once you've done bulk fermentation and you are trying to shape your dough. Score the bread on top with any design you like. 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. Once you get the hang of the sourdough process and the various phases, then start introducing whole grain flours into the mix. Over-proofed Sourdough Bread When sourdough bread is given too long of a rise time it will result in bread that is over-proofed. Sticky and unmanagable sourdough. I hope this guide helps you to troubleshoot your sourdough bread problems and ultimately bake a better loaf! 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. All flour has a certain percentage of damaged starch particles, but when the amount of damaged starch particles exceed 10%, dough becomes wet and sticky. Its very important to avoid tearing the gluten as this causes it to become sticky again. The hardness of water measureshow much calcium and magnesium ion is present (expressed as ppm). Im the face behind The Pantry Mama and I want to help you bake delicious sourdough bread, no matter what your schedule. 480F is not as hot as you could bake. Some recipes are simply wetter and stickier than others. Stretch dough into rough 10"x17" rectangle, laminate and move to clean vessel for bulk. PROBLEM - My sourdough bread has an unusual cone shape after baking. 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. The easiest thing you can do to handle your sticky sourdough is to simply make it less sticky by cutting back on the water. A basic sourdough is made with only wheat flour, sometimes just white flour and sometimes a combination of whole wheat flour and white flour. Simply combine your flour and water before any of the other ingredients, fully incorporating the flour. The only issue with this is that the oil will mix in with the dough and alter the flavor, so dont use a type of oil you dont want to risk tasting in the end product.Some people suggest waiting for dough to rise. Now it is the sourdough starter or its use that is suspect. This will result in a more. However under fermented dough will not cook all the way through, so this sourdough bread problem can have a deeper cause. PROBLEM - My sourdough feels moist or wet inside, even though it's well fermented. 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. This allows the gluten to start to develop on its own before any kneading. High temperatures can cause premature over fermentation, which will result in wet, sticky sourdough. 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. You wont be able to shape it when its wet. Then, I use my wet hands to pick up a side of the dough, stretch it up, and fold it over. CAUSE - This most likely caused by under fermentation, but can sometimes be a shaping issue too. Add in your white and whole wheat flours. If using a stand mixer, change to the dough hook. I ran your numbers, and unless my math is wrong, your are above 90% hydration, which is extremely high. If you've just completed autolyse and you feel that your dough is too wet, it is possible to add some more flour at that that stage. Gently pull the dough towards the edge. 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. In this blog we will explore what causes wet, sticky dough and how to fix the issue so you can bake amazing sourdough bread. A starter is a collection of yeast and bacteria that feed on flour. Well, sourdough is a stickier, wetter dough than regular yeasted bread. Is Cake Flour The Same As Self-Rising Flour? Thanks @Barryval and @ifs201! 3/4 cup (170g) active sourdough starter 1 tablespoon honey 1 teaspoon salt Instructions Add all ingredients together in the bowl of a stand mixer with dough hook. Rest for 30 minutes @76F. Add the sourdough starter to a large mixing bowl. 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. Id recommend keeping a bowl of water next to your dough at all times so its always there when you need it. Below, Ive listed the main reasons your sourdough is sticky, so have a look through and see how they might be affecting your dough. After 30 minutes, take the parchment paper with the dough on it and place the entire thing in the preheated dutch oven. 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. Hi, I'm Kate! Heres What To Do. Bake in a Dutch Oven. 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). If your bread contains rye, it can take up to 24 hours! Dough is sticky and wet from under mixing as insufficient gluten network is developed to hold in the water molecules. Switch to a wood spoon. 16 hour cold (38F) retard, in closed plastic bags. When mixing, hold back a portion of the intended total water quantity called for in the formulation. When the lame scores the dough, the air escapes causing the dough to collapse. Sourdough generally contains more water, which makes the gluten more likely to cling to everything. You/we need a hydration % of the levain too, to figure out how much flour and how much water is in the levain. More often than not a tight crumb with a number of larger holes - but it's not even or open. 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). The dough has already fermented and the flour you add won't be incorporated well. Many people use food thermometer to measure the internal temperature of their bread. Sourdough can be a little tricky as it can take time for the flour to absorb the water during the autolyse process. And then mix in the other ingredients and forge ahead. Sourdough that has hydration levels of more than 72% tends to be sticky and tears apart easily when it is handled. Read more about me and Breadopedia story here. Next, add 8g fine sea salt. To achieve a 75% hydration I will attempt again with the following: 390g of flour mix to 282g of water, adding on 90g of starter (at 100% hydration as I always to a 1:1 flour water ratio feed). One solution is to use a wet dough cutter or scraper. PROBLEM - My sourdough looked great when I removed it from the oven - it was crusty! . Mix by hand until all the dry flour is incorporated. Mix with the paddle on low speed until it forms a thick batter. Starting at a lower hydration (70% is good) is best for beginners. @halfbakedharvest.com Cheaters No Knead Dutch Oven Sourdough Bread. 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.