Making sourdough bread can be complicated. Especially if you don’t control fermentation and time. You also need to handle the dough well. Any minor alterations in any of these aspects can affect the final structure and taste.
The following tips are based on repeatable techniques that can be used to enhance results.
Have a stable starter
Your starter should be:
- Active
- Stable
- Predictable.
Feed it and use it when it begins to exhibit bubbles. This is after it doubles in size.
A weak starter results in poor fermentation and rise.
Select the right flour blend
The type of flour influences the rate of fermentation. It also determines gluten strength. Use sourdough flour.
If using organic flour, choose one with a low whole-grain content. You don’t want the dough to be too thick. This can also enhance the structure and flavor.
Control hydration levels
An increased level of hydration produces an open crumb. But it makes the dough more difficult to work with.
Reduced hydration is easier to handle. But yields a tighter texture.
Begin with about 65-75% hydration. Then, modify according to the dough performance.
Autolyze to improve dough development
Blend flour and water. Let it rest. Then add salt and starter.
This action enhances the development of gluten. It also makes the dough manageable. This eliminates the necessity to overwork the dough.
Monitor bulk fermentation
Most structure is developed in bulk fermentation. Seek indications such as:
- More volume
- Bubbles
- A somewhat domed surface.
Time is not a sure thing. Monitor the temperature and strength of the starter. These are both influencing factors.
Stretch and fold instead of over-kneeding
The sourdough does not require intensive kneading. But gentle strengthening.
During bulk fermentation, use stretch-and-fold techniques. This helps to add structure to the dough without damaging it.
Shape with tension
Adequate shaping forms surface tension. This helps the dough to maintain its form. Hence, the ability to rise rather than spread.
Work the dough softly. But not too hard to deflate it.
Proof at the right temperature
Final proofing should be done at:
- Room temperature
- In the fridge.
Hot weather makes fermentation faster. On the other hand, cold proofing makes it slower. It enhances the flavor. Choose the ideal approach depending on your schedule and preferred taste.
Score for controlled expansion
Scoring enables the dough to spread in a regulated manner when baking. Use a sharp blade. Make precise cuts. Poor scoring may result in:
- Uneven cracking
- Loss of oven spring.
Bake with steam to develop crust
Steam in the oven allows the crust to be soft and flexible at the initial stages of baking. It also allows it to rise as much as possible.
After that, introduce dry heat. This helps to develop a crisp crust. You can create steam using a covered pot or a tray of water.
Concluding thoughts
Sourdough baking is a process that gets better through observation and correction. Concentrate on the behavior of the dough. Not on time schedules. Then, perfect one variable at a time. Process consistency will result in perfection.