How to get more air pockets in sourdough bread It took me many frustrated tries to produce actual bread and even more tries to produce constantly delicious bread. I would say that Day 5 is when you start to see more of a activity in the rye sourdough Jul 27, 2022 · This no knead sourdough bread is baked in a Dutch oven to develop a crispy, golden crust, and the inside crumb is fluffy and perfectly tangy. May 23, 2022 · Achieving large holes in your sourdough bread is the baking goal. Next step, flavor To get brightness and slight acidity, sourdough culture is an obvious choice. Mixed and let rest for 1 hour then I did 4 starch and folds with 30 minutes between and 2 coil folds. You can read more about the effects of steam in any good bread baking book or blogs, like King Arthur or The Perfect Loaf. What are typical mistakes when baking sourdough bread? A frequent issue is the dough being too cold, which prevents the starter from effectively fermenting all the flour, resulting in a dense bread with fewer air pockets. But sometimes, instead of the desired airy crumb, you end up with a dense, doughy loaf. And they'd be partly correct, but the full story is more complicated—and more interesting. You need a wet dough. The larger holes can also help to create a lighter, airier texture in the bread. See full list on crustkingdom. Jun 12, 2025 · 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. Learn more at our blog. This can be frustrating, especially after all the time and effort you’ve invested in your sourdough journey. Overly Sour or Bland Flavor If your sourdough tastes too sour or, conversely, lacks any tang, there are adjustments you can make to balance the flavor: Too Sour: Sourdough flavor can get overly tangy if the dough ferments for too long or if it’s proofed at a warm temperature. Here’s how to identify and fix the most frequent sourdough mistakes so you can get the To fix this, ensure your starter is kept warm. My suggestion is to pop over to “The Bread Code” on YouTube and check out the videos. Breads with larger holes often have a lighter, airier texture, which many Jul 12, 2023 · The mouse holes in the crumb cannot be achieved with regular dough consistency associated with sourdough breads. Dense textured sourdough is a common problem, but learning some new tricks will help avoid these problems from arising once again. One can "adjust" a recipe a bit to get various properties. It depends on personal preference and the intended use of the bread. However, if I am I am very happy with the final result, I got somewhat of a ear and the bread is very soft and tasty, but I really want to have bigger air bubbles in the dough. Add starter and wait 30 mins. To make it intentionally you need a dough that is very, very hydrated, like coccodrillo bread dough, like, more liquid than solid. But if your bread is tasty, and doesnt feel chewy your golden. More precisely it takes a lot of time to rise. Hopefully, by following these tips and paying attention to the details in this guide, you will be able to produce large holes in your sourdough loaves with ease. I’ve just completed my 3rd Sourdough attempt and whilst it tastes absolutely delicious, I’d like to eventually get to a sourdough that’s less dense and has more large pockets of air, evenly distributed. The yeast gets new starches and sugars to eat during the second rise. My sourdough doesn’t rise as much as it use to since converting it even my yeast breads are less active. flaky on the outside, filled with eggs, cheese, and more on the inside. Literally I mean knead it till just smooth but no longer. Our article provides troubleshooting tips to rescue even mediocre loaves, so you can say goodbye to sourdough woes and hello to a satisfying bite. Big holes in bread are usually caused by over-proofing, improper shaping, or too much flour in the dough. I use hard white for breads and soft white for my all purpose flour. 30 minutes. While being a sourdough starter, it is different than traditional sourdough. Do you have any suggestions on how to get to this more airy crumb? Jul 10, 2019 · Sourdough, at its simplest, is an extremely basic bread. It doesn’t smell bad by any means. Enjoy Johanna Witte 1 reaction Sylvana Pappas Sourdough Geeks 1y · Public Today's bake, organic ancient grains sourdough loaves Nov 4, 2011 · These strands of gluten are what trap air inside the dough creating those elusive air bubbles. The good news is, there's always a way to fix your sourdough bread problems for your next bake! Sourdough baking is a never ending journey of learning - and that's what makes troubleshooting it so damn interesting! Mar 5, 2025 · Over-proofed sourdough will have more medium to small holes, and often a dense bottom since the weight of the dough is crushing the air bubbles. Bran in your whole wheat flour act like tiny little sharp bits that cut through the gluten strands, stopping them from holding up the air in the dough. Nov 21, 2024 · Bakers of artisanal breads like sourdough or ciabatta often aim for larger, irregular holes, which are perceived as a sign of skill and quality. Under-Baking The Loaf The more valid reason (in my opinion) is, that a dense crumb CAN signify problems with a bread, like overproofing as you stated. More water makes the dough stickier, but it allows the yeast to create larger air pockets. Sourdough culture produces acetic acid as a byproduct of fermentation — it may be enough. From the obvious that proof times can vary with temp, recipes can need tweaks in the amount of water based on variables likely in climate and ingredients. Sourdough bread is all about texture and flavor. Unsatisfied with my bread I changed temperatures, schedules, flour, oven and anything imaginable, and at the end even my sourdough. Apr 14, 2022 · A sourdough starter is made by stirring flour and water and letting it sit for a couple of days. Learn about the impact of flour selection and fermentation time and how to troubleshoot issues like under or over-proofing. On top of this, you DO NOT want to be knocking it back at Nov 29, 2024 · To get an exaggerated open crumb, focus on high-hydration dough, ideally between 67%-80% water. Yeast creates these pockets of air in your bread by producing gas, mostly carbon dioxide. Nov 18, 2022 · So, what is sourdough proofing? During proofing, your sourdough starter produces gas that gets retained in the dough’s gluten network. Second, if you continue with this proportion and type of flours try a slightly higher hydration - maybe an extra 10 g or 15g of water. This recipe is incredibly easy to make, low-maintenance, and absolutely delicious. Perfect for sourdough and artisan bread lovers! Nov 14, 2024 · This carbon dioxide gets trapped within the gluten network, formed by the proteins in flour, creating air pockets that give the bread its rise and airy texture. 5g salt 5g sugar Taste and crust are awesome, just no airpockets. Folding creates bread with more air pockets and a looser crumb. any suggestiona on wether to apply more strech and folding while kneading on the bulk fermentation stage or folding prior to placing in basket? i do kneading every 30 min for 3 hrs and two rounds of folding and shapping Nov 18, 2021 · Crannies are getting better! But the flavor and texture need work. Cold proof overnight in the fridge (about 13 hours). Dec 28, 2023 · How can I achieve a more open crumb in my sourdough bread? Don't lose hope! Before giving up on your starter, consider these tips for home bakers. Using bread flour. Nov 11, 2024 · Do Bigger Bubbles Mean Better Sourdough? No, bigger bubbles in your sourdough starter do not necessarily translate to a better loaf of bread than that made with a starter with tiny bubbles. As you can see the bread on the left side is filled with air pockets of all sizes, while the one on the right side has only a few small air pockets. When yeast consumes sugars and produces carbon dioxide gas, it creates those delightful air pockets. As natural enzymes and beneficial bacteria like lactobacillus feast on the flour, they transform its simple sugars into lactic Dec 12, 2023 · Firstly, rye sourdough starter looks different and it takes time to build the little bubble pockets in the starter dough. With a few stretches and folds and an overnight rise in the fridge, you can make bakery-style baguettes at home. And all of this is due to the amount of gluten found in the flour 600g bread flour 468g water (78%) 120g starter 12g salt Autolyse 2 hours. Oct 30, 2024 · Sourdough bread, with its tangy flavor and chewy texture, is a culinary masterpiece. 1 day ago · It is common enough when both novice and experienced bakers reach a point where they need to strengthen a sourdough starter. To get the large holes you see in bread like sourdough or ciabatta, you want to build as much gluten as you can so it has the strength to hold large pockets of air. While it’s rewarding, it can also be incredibly frustrating when things don’t turn out the way you want them to. Creating a good gluten structure can be difficult, but you can achieve it by using higher hydration dough and creating a strong and extensible dough. Optimize your fermentation process; longer bulk fermentation enhances flavor and structure. baguettes). #sourdough #sourdoughbread #crustyloaf Discover what your sourdough crumb structure reveals about your baking skills. 1. A wetter dough allows more air pockets to form, giving your bread a lighter texture. Dec 6, 2024 · High-protein flours, such as bread flour, are ideal for sourdough as they contain more gluten, which helps create a strong structure that can hold the air pockets produced by fermentation. My first sourdough loaf! Any advice how to get more air pockets? My starter is pretty active and usually pretty good when I make other things with it. Nov 14, 2024 · This carbon dioxide gets trapped within the gluten network, formed by the proteins in flour, creating air pockets that give the bread its rise and airy texture. Then let rest for One thing you absolutely need for good bread is plenty of gluten development. has anybody had this happen and what is the solution The thing I’m struggling with is getting rid of / not causing large bubbles / trapped air pockets when shaping. May 21, 2020 · Sourdough bread problems? This extensive guide is geared towards sourdough bread troubleshooting issues and other bread baking questions. Feb 28, 2015 · In order to get large bubbles like you see in a Ciabatta you want to knead your bread as little as possible. So, why is your sourdough bread doughy, and what can you do to fix it? Let’s delve into the common culprits Master the art of achieving an open crumb sourdough with this comprehensive baker's guide. Three sets of coil folds, 45 min apart. I have been baking sour dough bread for a few years now and i find to get a more open texture you need to mix the dough less. The more you stretch it the stronger it gets which is not what you want when trying to create nice UN-even air pockets. First, try the recipe exactly as specified by SourDom and see if it makes a difference. Generally higher hydration doughs get bigger bubbles. I changed meant I started a new one. Using 70-80% hydration is a good range to start with. These holes come from the gasses released by the yeast that feeds on the starches and sugars in the dough that result in them releasing carbon dioxide which in turn helps your dough rise. Strong flours allow the fermentation or raising gasses to stay trapped inside and make big bubbles. But it’s not as sweet as white bread flour sourdough starter. 🌾 The Secret to an Open Crumb 🌾 Ever wondered how to get that airy, hole-ridden crumb in your sourdough? It’s all about hydration, fermentation, and gentle handling. Feb 14, 2024 · Kaila Rain and 7 others 8 󰤦 15 󰤧 󱎖 Sourdough bread bakers discuss solutions to air pockets on the top of their loaves, sharing techniques such as degassing, scoring, and shaping to prevent air bubbles 󱙈 Donna Heike Mar 16, 2025 · Want to know How to Achieve an Open Crumb in Sourdough Bread? Learn the secrets to airy, holey loaves, tips for flour, hydration, fermentation, and more! Nov 21, 2023 · Learn how to avoid the common pitfalls of sourdough bread and achieve a perfect crusty loaf every time. Do you ever find yourself admiring the beautiful, airy texture of a perfect sourdough loaf, but your own bread lacks those lovely air pockets? To get more air pockets in sourdough bread, focus on hydration, proper folding, and managing fermentation. Learn how to make naturally-leavened pocket pita bread with a sourdough starter! This easy recipe creates soft, flavorful pitas that puff perfectly in the oven or on the stovetop, using only wild fermentation for great taste and texture. More yeast gives a faster rise and more, smaller, bubbles. com May 23, 2022 · To get bread with large holes you need to create a strong and extensible dough that rises gingerly to form large pockets of gas. After 2-3 days, the bubbles will start to form. Of course, virtually every other ingredient and process variation factors in. If the fermentation process isn’t controlled properly, some areas of the dough may expand more than others, leading to uneven bubbles. Apr 11, 2025 · Wondering why your active sourdough starter has small bubbles? First things first — bigger bubbles don’t mean better sourdough bread. Jan 2, 2023 · With proofing, bakers give sourdough bread the big pockets of air and light interior that we love from this type of bread. Also more flavor from yeast. Gluten is an essential component in bread that helps to create the structure of the crumb and allows the bread to rise without bursting. Insufficient Fermentation Fermentation is the key to creating the gases that give How do I get holes in my bread? Holes seem to be the holy grail of bread making for many and yet those pesky holes can be elusive. Mar 8, 2017 · Because this recipe high hydration (80%), there's no active kneading involved. This is a repost , I need some advice on what I can do to help reduce the size of air bubbles/pockets in my loaf. Keep your dough’s temperature steady, around 24°C-26°C The presence of holes in sourdough is not inherently good or bad. Over-Proofing: The Dough’s Got the Blues One of the most common culprits is over-proofing. Apr 20, 2023 · Achieving large holes in your sourdough bread is the goal of many sourdough bakers. Jul 2, 2024 · Potato flake sourdough troubleshooting is inevitable from time to time. Ideally, the starter should be kept at about 75 degrees to be most active. But if the dough is not properly shaped or allowed to rise too quickly, it can result in uneven distribution of these gas bubbles, leading to those frustrating holes. Feb 10, 2025 · Sourdough baking is one part skill, one part science, and one part patience. Was your starter active? If it's a new starter it might take multiple bakes before you get good results. Nov 12, 2020 · There are a few simple tricks that bread bakers can use to ensure their homemade cinnamon-swirl bread turns out looking just as impressive as it tastes. I could also consider vinegar, but before going that route I’ll see what I can achieve with sourdough. One set of stretch and folds, 30 min rest. Uncover the secrets to perfecting your sourdough bread. Common Culprits: Why Your Sourdough Might Be Dense Several factors can hinder the development of airiness in your sourdough bread. Dense textured sourdough is a common problem amongst new bakers, but learning some new tricks will help avoid Air bubbles trapped inside the dough cause holes in the baked bread Bread rose in an area that was too warm Excess yeast causes large holes These types of bread are supposed to have uneven holes Mar 29, 2024 · The sourdough on the left side is made with strong white flour, which has a lot of gluten, while the one on the right side is made with rye flour which doesn’t have less gluten. In order to make your sourdough rise faster you can use a stronger flour 2 out of 5 times my baked sourdough ends up having a big air pocket in the top middle. If the yeast activity is uneven, it can lead to areas where the dough rises more than others, resulting in white spots. Dec 5, 2024 · White spots in sourdough bread can be caused by a variety of factors, including: Yeast Activity: During fermentation, yeast consumes sugars and produces carbon dioxide, creating the characteristic air pockets in sourdough bread. Seems really dense, I used 1000 grams bread flour, 750 water at 85 degrees F, 200 grams active starter and 22 grams of salt. I'm often asked what the most important thing is for a good sourdough loaf. Add salt with a tiny splash of water on top of salt and wait 30 mins. These issues lead to air pockets that create uneven crumb structure, leaving large holes in the finished loaf. In this video, I share 5 more tips to help you get a better oven spring on your sourdough loaves!🥖 LEARN SOURDOUGH IN 5 MINUTES/DAY WITH MY FREE SOURDOUGH Q Is my sourdough loaf under or over proofed? Summarized by AI from the post below Mayev Pm Sourdough for Beginners 21w · Public This is my first sourdough loaf with my own starter, does this loaf look under or over proofed … why do I not have big air pockets?!! Kayleigh Fletcher and 3 others 4 reactions · 3 comments 󱎖 What causes large air pockets in homemade bread? Summarized by AI from Dec 4, 2022 · Ask people how air bubbles form in doughs and batters, and they'd likely say that yeast or a chemical leavener like baking soda produce gas bubbles that provide aeration. Oct 22, 2024 · 2. With a few easy fixes, you can improve your bread’s texture and achieve that perfect, even crumb Jan 2, 2023 · Final Thoughts on How To Get Large Holes in Sourdough Bread Sourdough is a delicious and complex type of bread that can be a little tricky to make and bake. Nov 11, 2024 · A bubbly, active sourdough starter is the key to great sourdough bread, but if it’s not bubbling, it can be frustrating! Let's diagnose why your sourdough starter is not bubbling like it should be and explore how you can get your starter active, bubbly and ready to bake delicious sourdough bread! To me your process sounds like something you'd do with commercial yeast instead of a starter. I make a preferment with a little Mar 29, 2024 · The sourdough on the left side is made with strong white flour, which has a lot of gluten, while the one on the right side is made with rye flour which doesn’t have less gluten. Steam is essential to allow the bread to expand and form a crisp crust. A simple foolproof recipe for crusty homemade artisan bread. Select a high-protein bread flour for strong gluten development. Jul 8, 2023 · Long fermentation can cause the wild yeast and bacteria in the sourdough to produce gas, creating too many air pockets in the dough. Your goal is to capture wild yeast and lactic bacteria from the environment to act as natural leavening agents. Apr 23, 2024 · How to get air pockets in your sourdough bread. The truth is, a recipe is only a guidance. Understanding what causes these holes will help you prevent them in the future. Here, I show you with step by step instructions how to make the most glorious, perfect high hydration focaccia bread that is drenched in flavor, with big bubbles on top, large air pockets inside, and irresistibly crispy throughout! Oct 7, 2024 · Your guide to solving sourdough bread problems. Apr 9, 2015 · The purpose of this is simply to provide a sealed surface so air has less chance of getting out as the dough expands. Elevate your baking skills and create delicious artisanal loaves. This means your dough can expand more during proofing and baking, creating a light, airy crumb. Typically for focaccia, I use bread flour as it has a stronger protein content and therefore can allow for better gluten formation, thus better formation of air pockets in the focaccia. Then, remove the lid and continue baking for another 15-20 minutes or until the loaves are golden brown and have a hollow sound when tapped on the bottom. 2. Elevate your sourdough game without needing a professional bread oven. Shared to me by a friend of mine who's a chef, I have never gone back to any other loaf! Dec 3, 2024 · This gas gets trapped in the gluten network, creating the characteristic air pockets that make sourdough so light and airy. Additionally, using bread flour, which has a higher protein content, helps build a strong gluten network to trap the air and maintain the structure. The flour for this is versatile. Especially if you’re wondering how to get large holes in sourdough bread. Here below are various reason of why this uneven spread can happen. Making your own sourdough bread can raise lots of questions as you progress in the journey. How to make sourdough bread lighter and get the open crumbs? This is something we home bakers struggle with a lot. Feb 15, 2022 · When the moisture in the dough starts heating up, it will turn into steam and try to escape the dough, creating small bubbles and air pockets. Find some helpful solutions here in this post that might save you hours of investigating an issue you might be having! Potato flake sourdough one of several types of bread starters. Embrace gentle handling techniques, like stretch and fold, to preserve air pockets. The structure of gluten plays a massive part in how your bread is formed and the gas production it creates is what develops the air pockets in bread, allowing it to rise. What is Over-Proofed Sourdough? Jan 15, 2025 · Homemade sourdough pizza crust filled with air pockets—chewy, crispy, and so flavorful, it tastes like it came straight from a restaurant. And not everybody has that time at their disposal. If your starter has been sitting untouched for a long time, see my guide on how to revive an old sourdough starter To achieve a more open crumb and increase the size of the holes in sourdough bread, several techniques can be employed. Any air bubbles left in your bread for the second rise are only going to get bigger (and eventually collapse Feb 13, 2025 · Learn how to make the easiest sourdough bread recipe for beginners. Small holes are better for sandwiches, no exceptions. From a gummy crumb to a lack of rise and everything in between. I personally, prefer baking with a higher hydration for my artisan sourdough bread, about 80-85%. This makes bread look and taste better, especially artisan bread, baguettes, dinner rolls, oatmeal bread, Landbrot (a German country bread with a starter as a leaven), and sourdough wheat bread. But the Breadtopia demo does something different. This is such an easy focaccia recipe, but there are a few steps where new bakers can stumble. All that’s needed is a mixture of flour and water that’s given the time and space to ferment. g. Jan 8, 2013 · What ensures big holes in my bread? Ask Question Asked 12 years, 10 months ago Modified 6 years, 8 months ago It's all about what you're using the bread for. Valerie Grassi and 16 others 󰤦 83 The little bubbles are caused by steam, specifically water evaporating off the surface of the bread. The higher hydration creates a very moist and open crumb that is light and fluffy on the inside and crispy on the outside. Air bubbles trapped inside the dough cause holes in the baked bread Bread rose in an area that was too warm Excess yeast causes large holes These types of bread are supposed to have uneven holes Jan 9, 2025 · It needs to be airy, spongey, full of tiny bubbles. Hi r/Sourdough, I’ve been trying to work on my whole wheat sourdough loaves and I am trying to figure out why I often get large air bubbles in the crumb. It takes a lot of time to make. Not kneading the dough long enough which results . If your loaves have been failing to open up in the oven, sort of popping or lifting up from the bottom instead, and if you have big air pockets surrounded by quite small ones, you are not in danger of over-proofing, but rather, need to extend the proofing period longer before you shape. It combines the unique flavor of a potato flake starter with the Nov 20, 2024 · Discover the ultimate guide to making sourdough bread for beginners! From culturing a starter to kneading, proofing and baking tips for delicious homemade bread. Without enough gluten, you’re not going to get a good rise in your dough and the gas pockets inside will likely burst. Mar 29, 2024 · The main reason why holes form in bread is due to the fermentation process. I used to work for a sourdough bakery and we'd Mar 8, 2017 · Because this recipe high hydration (80%), there's no active kneading involved. This improves the bread's flavor. Texture and Flavor The presence of holes can impact the overall texture of the bread. Sandwich bread prioritizes softness and sliceability, while artisan sourdough emphasizes crust development and irregular air pockets. | How to Get Sourdough to Rise More | #sourdough # May 15, 2025 · A warm, handheld breakfast that uses up sourdough discard and is packed with melty, savory goodness? Yes, please!This article dives into the ultimate sourdough discard breakfast pockets recipe, showing you exactly how to use that extra starter in the most delicious way. So what can you do? Is there anything that you can do to make it rise faster? Yes there is. Dense textured sourdough is a common problem amongst new bakers, but learning some new tricks will help avoid Oct 7, 2024 · How to get blisters on sourdough bread - learn the significance of bread dough blisters and how to achieve them next time you bake sourdough. Try reducing the proofing time or fermenting your dough in the fridge, which promotes a milder, more balanced Jun 21, 2021 · New bakers often ask why their sourdough bread is too dense. Aug 14, 2024 · This focaccia bread is the stuff of legends. Apr 17, 2024 · Learn how to make the softest and most delicious sourdough pita bread recipe. Common Culprits for Holey Bread Now, let’s explore the most common reasons why your sourdough bread might be full of holes: 1. From adding a stabilizer to the filling to rolling the dough with just the right amount of tension, you'll learn how to avoid a gap from forming within a loaf of cinnamon swirl bread. My first attempt I assume the issue was with my flours (Rye & AP 50:50), over proofing and a weak starter. Adjusting hydration levels, incorporating longer fermentation times, and using higher protein flour are all effective methods. However, some Apr 6, 2025 · How to get more open crumb sourdough - a step by step guide to producing a more open crumb sourdough with bigger, more even holes. Yes, very underproofed! Generally speaking, anytime you see giant holes surrounded by very tight crumb, you’ll want to make sure your dough rises more in bulk fermentation because it’s very underproofed. Regular bread flours is for a short time time raising and if Creating air pockets and a tight crumb is a great way to transform your bread into something impressive. May 15, 2020 · The yeast cells are redistributed and form a closer bond with the sugar and moisture to help fermentation and improve the second rise. Whether your loaf is too dense, too sour, or refuses to rise, many common issues are caused by simple mistakes. A way to tell if your dough has achieved the right structure is to try and form a window pane like below. For a bread with large holes, a higher hydration level is essential. Also you'd think established recipes would be 'set in stone' but they're not. The more gas produced, the bigger the air pockets, creating the rise and light texture in the bread. Cold fermentation, which is used in Sourdough Bread yields a more developed flavour and structure to the bread. Hendrik is an engineer and relentless in his experiments on how to produce the perfect sourdough loaf. Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. No condiments sliding out of Apr 17, 2025 · Learn how to make authentic sourdough pita bread with perfect pockets every time - better flavor, improved digestibility, and no preservatives. burger buns). No air holes/pockets in bread Hi! After following a recipe several times to check if I did something wrong, I still don’t get air pockets in my round white breads : ( Ingredients I used: 500g flour 250g water 11g fresh yeast 15g butter 7. Not a professional baker, but…My personal observation is that, in general, less yeast + longer rise time = larger bubbles (e. What resources do y’all use for troubleshooting? What Makes a Great Sourdough Bread? It's More Than Just a Recipe. However, when your sourdough creation turns out dense and devoid of air pockets, it can be a frustrating and puzzling experience. However, since this is a sweet and tender focaccia, the all Jul 22, 2021 · Does anyone know what causes the large air pockets to form and a very dense bottom? Not long enough bulk fermentation? Is it possible to get big air bubbles in fresh milled bread? I’m trying to commit to 100% fresh milled grains. (e. Over-fermentation weakens the gluten structure, which also causes the dough to lose strength and collapse. As long as your starter is doubling (or even tripling) in a timely manner after being fed, the size of the bubbles don't really matter too much. However, if the dough rises too much or too quickly, the pockets can become uneven, which affects the texture of the final product. Holes in sourdough can be seen as desirable by many bread enthusiasts and bakers, as they are associated with a more traditional, artisanal style of bread-making. Wet dough is lighter than dry dough and it stretches more easily and so can fill with big, blousy air bubbles much more easily than The best bread ever, simply put. The real Mar 9, 2023 · Learn How to Make Sourdough Bread with a foolproof method—starter tips, rise timing, and baking cues for tangy, airy loaves you’ll love. Secondly, rye sourdough starter smells very differently: a bit of a blunt smell. Bulk ferment until doubled. May 22, 2025 · Sourdough sandwich bread is enriched with fats and dairy, has a tighter, more uniform crumb structure, and is baked at lower temperatures (350-375°F). What Is The Best Sourdough Hydration? The hydration level of your sourdough is 100% up to personal preference. You need a strong flour , more than 14 gr protein per 100 grams and thus longer fermentation time (otherwise it's not easy to digest). Understanding the reasons behind this bread-baking conundrum is crucial for crafting perfect loaves. Are these loaves underproofed? Discover the secret to making sourdough with our top 10 tips and tricks, including adding sugar, handling with care, and more. Feb 2, 2025 · Ingredients Both the sourdough and yeast version of sourdough include staple ingredients: water, salt and flour. This shows the wild yeast is multiplying. Why Uneven Bubbles Happen When dough develops uneven bubbles, it’s usually due to inconsistent fermentation. Feb 24, 2024 · Sourdough bread, with its signature tang and airy crumb, is a culinary delight. Get the consistency your bread deserves with our expert advice. When you have an uneven spread of these gasses it is the cause of the big unwanted holes. Air bubbles form and stretch the pockets of gluten in the network, and as they expand, the dough rises. This should help you find the answers. There are lots of things that can go wrong when baking sourdough bread. Using less yeast increases the fermentation time and in general that leads to bigger pocket time. We have determined that there are five conditions necessary to get holes in your bread, if you want them. Mar 5, 2025 · Underproofed Sourdough Bread: Find out how to tell if your bread’s underproofed, with real examples and tips to get it just right. From hydration to proofing techniques, learn how to master open-crumb baking with BakeryBits. Meanwhile, bakers of sandwich bread typically strive for a more uniform, tight crumb. Yes, you starter may need a little boost to get back on track. If you are dealing with a weak, acidic starter, read my post on acidic sourdough starter. So, the oven spring in your sourdough bread is a product of the natural yeasts and the moisture in the dough rapidly expanding and puffing the dough up with air. Something with a tight crumb structure, like a milk bread or bagel will probably have a pretty vigorous punch-down before a second rise, but something like a ciabatta might just have a gentle fold. Getting rid of part of the bran will help keep more of the structure formed Apr 14, 2023 · Discover expert tips for creating bread with bigger holes and a light, airy crumb. Try 75-80% hydration for a good balance. Reply reply ExitDry3070 • Mar 29, 2024 · While sourdough bread is one of the best breads that you can eat, but, it has one huge disadvantage. Large holes give great surface area for olive oil or other dips without it getting trapped in rings of tiny pockets, leaving you with a teaspoon of oil in every dip if you go slightly too deep. I am tweaking my recipe and methods slightly day to day but it’s pretty consistent: 400g white bread flour (Shipton mills no 1 and strong Canadian, 200g each) 80-90g starter 265-275g water, warmed to 30C when starting autolyse 9g salt Whether or not to get the bubbles out is a matter of what type of bread you are making. Longer fermentation, especially with sourdough, develops more flavor and creates a more open crumb. Also great as toast with over easy eggs, or any number of other uses. I can usually achieve that crumb making a very hydrated ciabatta dough. Tip #3: Use Sifted Flour to Make Sourdough Less Dense If you still choose to use whole wheat flour, try sifting some or all of the flour to get rid of part of the bran. Using more yeast causes the dough to rise to fast and not create big pockets but lots of small pockets. Feb 18, 2023 · Bread Baking 141K members Sourdough Bread Bakers I 16K members Sourdough Mentors: Your 12K members Whole Grain Sourdough Bak 34K members Sourdough Scoring 88K members Sourdough for Beginners Makena Wong󰞋Apr 10󰞋󱟠 how do I bake sourdough in a loaf pan? Do I need a lid? i really want to try it out. You really don't want to stretch any of the gluten. The more air pockets you can remove from the dough, the finer the grain (or crumb) will be. As a strong flour has more gluten in it, it's stretching more before breaking down and collapsing. As yeast ferments, it creates gas that forms air pockets in the dough. The extra water helps create a softer, stickier dough that allows for better gluten development and more air pockets. Here’s what makes the magic happen: High Hydration – More water means a looser dough, allowing bubbles to expand freely. Let’s explore some of the most common culprits: 1. In other words, strengthening your flour, allowing extended fermentation, and gentle handling are some of the ways that you could encourage and preserve large holes in your sourdough bread. Ingredients in the bread are flour, salt, water and levain. A soft and fluffy bread with that pocket you love and expect from a pita.