Just because sourdough is trending doesn’t mean that it’s easy to make. There is a lot that can go wrong baking sourdough (or any type of bread, really) from scratch, and especially when you’re first getting started, it can be hard to identify exactly what is causing sad loaves. But worry no longer. I spoke with Senior Food Editor Makinze Gore about a few common mistakes we all make with sourdough to help you get your kitchen up to bakery standards in no time.
Under-Fermenting The Dough
If you don’t give your dough proper time to proof (i.e., rise), the gluten won’t have time to develop, and you will be left with a super dense dough. If your baked loaf looks flat and dense on the inside without those classic air pockets, odds are your dough was under-fermented (also referred to as under-proofed). Fermentation is important as it allows gluten to build up and start doing its thing, i.e., trapping gas to create an airy texture while also providing structure and a bit of chewiness for that perfect bite.
Tip: Before baking, use the poke test. With a lightly floured finger, poke the dough down about ½”. If the dough springs back quickly, it’s probably under-proofed.)
Over-Fermenting The Dough
Giving your dough too much time to proof and ferment, on the other hand, leads to the exact opposite problem. You’ll know your loaf was over-proofed if, similarly to an under-proofed loaf, it looks a little flat, but this time has some very large air pockets at the top. This pattern of large air pockets at the top and fewer, smaller pockets at the bottom is caused by the dough essentially collapsing in on itself as it bakes.
Tip: With a lightly floured finger, poke the dough down about ½”. If the dough does not or barely springs back, it’s probably over-proofed.
Cutting Into The Loaf Too Soon
You really need to be patient in bread making. Cutting into your sourdough too soon doesn’t give the bread enough time to finish setting up. This results in a loaf that is just a little too chewy, often even wet and gummy, and just a little bit too dense. Properly cooled sourdough is fluffier with a better structure and crumb.
Under-Working The Dough
An under-worked loaf won’t be terrible, but it’ll be denser than a properly worked loaf. It just won’t be nearly as airy and fluffy. Working, or kneading, the dough is crucial to developing the gluten and creating the structure of the crumb. When you don’t work the dough enough, the gluten won’t properly develop, and your bread won’t have a chance to develop as many air pockets.
Under-Baking The Loaf
An underbaked loaf is so sad because of its potential. If you do everything right, but don’t bake the bread long enough, you’ll see a loaf with all of the proper air pockets, but they won’t be expanded. This leaves a decidedly un-fluffy loaf. Baking allows for proper rising times and for the gases to expand to create that classic sourdough we’re aiming for: tall and fluffy with a golden crust.
So, What Should A Proper Loaf Look Like?
A proper loaf of sourdough should be nice and airy, with a golden brown crust and a chewy, fluffy crumb inside with evenly distributed air pockets. How do you achieve that? Well, baking is a science and is all about balancing ingredients, technique, and timing. Check out our guide on how to make sourdough bread for all the best tips and tricks to nailing your next perfect loaf, and get to baking!
