Why Is My Sourdough Not Holding Its Shape?

on January 22, 2023

If you enjoy baking with sourdough, you are aware of how unique handmade bread’s flavor and texture are. But it might be annoying and disappointing if you have problems with your bread retaining its form. The good news is that there are a few typical explanations for why this can occur. In this article, we’ll look at some of the most typical explanations for why sourdough bread might not be retaining its form.

Your sourdough may not be keeping its form for a number of reasons. Here are some potential examples:

There could not be enough gluten development in your dough. This may occur if the dough is not sufficiently kneaded or if the fermentation period is insufficient.

Perhaps your dough is too moist. If the dough is overly moist, it won’t maintain its form while baking and will spread out.
Your dough may have been overproofed, which occurs when it is allowed to rise for an excessively long time. The dough may lose its integrity and collapse during baking if it is overproofed.
It’s possible that your molding method is inadequate. If the dough is not properly formed, it won’t maintain its shape when baking.

It’s possible that the oven is set too low. To obtain a beautiful crust and texture, sourdough bread requires a higher temperature than ordinary bread.

It is also advised that you review the recipe you are using to ensure that you are appropriately following the directions.

How Do You Tell If Sourdough Bread Is Kneaded Enough?

There are a few techniques to determine how much kneading your sourdough bread has received. Here are a few clues that your dough is prepared:

Using a windowpane as a test Pull a little piece of dough between your fingers and gently stretch it. The dough is prepared when it stretches thin enough to allow light to pass through it without tearing.
The dough ought to be elastic and silky. The dough should be smooth and spring back when your finger is pressed into it.
The “finger dent test” should be passed by the dough: When you press your finger into the dough, a dent should be left behind that gradually heals. If it doesn’t, the dough requires extra time and isn’t sufficiently kneaded.

The dough must maintain its shape; for example, when you roll the dough into a ball, it must maintain its shape and not deflate.

It’s also crucial to remember that kneading times might change based on the environment’s humidity, temperature, and flour type. Therefore, it’s not just about the duration but also about the qualities of the dough.

It is advised to monitor the dough as it is being kneaded and modify as necessary. If you are still unclear, it is preferable to over-knead the dough rather than under-knead it..

How To Tell If Your Bread Dough Is Too Wet?

If your bread dough is overly moist, there are a few methods to tell:

You can’t get the dough off your hands or the work surface. It can be overly moist if the dough is clinging to your hands and the work surface.
The dough is challenging to form. It will be challenging to form and won’t keep its shape if the dough is overly moist.

During the proving process, the dough is expanding: The dough will stretch out during proving and lose its form during baking if it is overly moist.
The “windowpane test” is not passed by the dough. If the dough readily rips and fails the “windowpane test,” it can be overly moist.
The “finger dent test” shows that the dough fails: When you press your finger into the dough, it should fill back up and pass the “finger dent test.” If it doesn’t, the dough could be too moist.

It’s vital to remember that too-wet dough will not rise properly and will produce a dense, hefty loaf. If you think the dough is too moist, you can try adding a tablespoon at a time additional flour while kneading until the dough is the right consistency.

It’s crucial to modify the recipe appropriately since the humidity, temperature, and flour may all have an impact on the dough’s level of hydration.

How Long Should You Leave The Dough Rise Without Causing “Overproofing”?

Several variables, including the temperature, humidity, and kind of yeast used in the recipe, will affect how long it takes for dough to rise without overproofing. The dough should, however, be allowed to rise until it has doubled in size as a general rule of thumb.

The kind of dough and the desired texture can also affect the fermentation duration; for instance, a lean dough (prepared with only water, flour, salt, and yeast) will require less time to ferment than a dough produced with a preferment (such a sourdough starter), which will take longer.

Additionally, it’s critical to monitor the dough’s fermentation process while also paying attention to the dough’s qualities and the directions in the recipe. For instance, you may determine if the dough is prepared for shaping or if it still needs additional time to rise by using the “finger dent test.”

The structure of the gluten will have been too thoroughly broken down if the dough is allowed to rise for an excessively long time, leading to overproofing and a loss of strength and support for the bread. This indicates that the bread won’t maintain its form throughout baking and will collapse. The flavor and texture of overproofed bread will also be less appealing.

To prevent overproofing, it is advised to maintain track of the fermentation period and to pay attention to the properties of the dough and the recipe’s instructions.

What Is The Ideal Temperature To Cook Sourdough Bread?

Depending on the recipe and personal inclination, the best temperature to cook sourdough bread varies, although in general, a higher temperature is desired. This is so that the crust and texture of the sourdough bread can be achieved, which requires a higher heat.

For baking sourdough bread, a typical temperature range is between 425 and 450°F (220 and 230°C). To establish a moist atmosphere that enables the bread to rise and form a nice crust, the oven should be filled with steam when the bread is placed inside. The dough can be sprayed with water prior to baking to create steam, or a tray of water can be placed at the bottom of the oven.

It’s crucial to remember that the baking time will vary depending on the size and form of the loaf, therefore it’s advised to watch the bread closely and modify the baking time as necessary. Thump the loaf’s bottom to see whether the bread is done; if it makes a hollow sound, it’s ready.

Additionally, it’s critical to bear in mind that oven temperatures might fluctuate, so it’s a good idea to use an oven thermometer to verify the temperature and ensure it’s precise. It’s always advisable to follow the directions of the recipe you’re using because some recipes could call for a different baking temperature and time.