I bake high hydration (88-90%) near 100% whole-grain loaves. Take the bowl off the scales and mix well, it will look rough and lumpy, but never fear it will soon start to look like bread dough! You should also wet your hands with cold water before folding the dough. 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. During shaping, a light dusting of flour is what you need to prevent the sourdough from sticking to your kitchen counter. Place in bannetons. Combine the starter, water, rye flour and 1 cup of the bread flour. It can be a mixture of rye and wheat or just rye. Gently turn the dough out onto a separate floured flat baking tray (not preheated). 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. CAUSE - Logically, the cause of this is not baking your bread for long enough. Being slow or having any hesitation can lead to the dough adhering to something it shouldnt, which would make your life a lot more difficult. This excess water is not retained inside the dough but rather coats the doughs surface causing it to be wet and sticky. If you've found this article on handling wet, sticky sourdough helpful, you might also enjoy these: What a great resource you've created here. The bassinage technique is used to help build the dough up to the desired high level of hydration in stages. I baked a loaf this morning and I dont gone cute it until we ready to eat it. However, you should avoid using a mixer to do this, because it can overheat the dough and break down the gluten strands. Next, add 8g fine sea salt. A tightly shaped dough that has been stitched when placed in the banneton will hold together better when tipped out for baking. The yeast has too much energy when it hits the oven and this excess energy causes a "rush" when your dough hits the oven. Sticky and wet crumb means the crumb is too wet; there is too much water in the finished product. High temperatures can cause premature over fermentation, which will result in wet, sticky sourdough. SOLUTION - The solution to this problem is to ensure that your dough is fermented correctly. (Rest for45 minutes @76Ffollowed by coil folds) - repeat 3x. Make the dough. This method of developing gluten should prove to be much cleaner and easier, but its up to you to figure out which gluten-development method you like the most. Sourdough differs from most bread in that it contains no baker's yeast, relying instead on a fermented "starter" of water and flour to provide lift. But if you leave the flour, water, starter and salt to autolyse, the flour absorbs all the water and becomes fully hydrated. Your email address will not be published. bread sticky after baking. 4.Under-baked bread 5. A tough crust can also be caused by a lower hydration recipe. If you are new to sourdough bread baking, I recommend reducing the hydration (ie. Wet hands are a good idea when handling dough, however you should be able to shape your dough with dry hands very easily. Then remove lid and continue to bake for another 20-25 minutes. You want to be fast enough to limit any sticking, but not too fast or you might make a mess. 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. Autolyse is an important part of the baking process where flour and water is initially mixed without any other ingredients and left to rest for about 20 to 60 minutes. Dont forget about your dough or leave it in a warm area for too long or youll end up regretting it. To calculate, add up all the flour, including the flour in the starter, then add up all the water, including the water in the starter, and divide the water by the starter. Wet, sticky dough can be super messy - and preventing mess in the kitchen is always a good thing! Over-proofed Sourdough Bread When sourdough bread is given too long of a rise time it will result in bread that is over-proofed. I love adding cornmeal, both for flavor and texture, into my bread doughs: You can read more about this trick, Use water mist or ice inside your Dutch Oven to ensure you get a, Leave the sourdough bread in the oven to cool after it's baked (you'll find a. You just need to reduce the heat on the base of your Dutch Oven or baking tray. Different types of flour all have the ability to absorb different amounts of water, so the flour youre using might be making stickier sourdough than it should. In the first few minutes of the bake, the surface of the bread must be kept moist and pliable. SOLUTION - reduce proofing time. Avoid using cake or pastry flour for dusting as it contains a higher starch content and tends to lump up more than bread, rice or semolina flour. Rest for 30 minutes @76F. It will be sticky. A great way to start the gluten development is to simply begin with an autolyse (mixing just the flour and water and letting it sit for one hour or more). Gluten development is strengthened by adding salt to your dough, so don't forget to do this! First, it's helpful to have a small bowl of water nearby to dip your hands into before touching your dough. Thank you for visiting! This site is powered by Drupal. When the oven floor is clean, but before the equalizing soak, the temperature is ideal for pita bread, which cook in a minute or two. Is Cake Flour The Same As Self-Rising Flour? Sourdough bread offers a number of benefits. 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. If your kitchen is too warm, the dough can become a sloppy, wet mess. They are purposed for cakes, slices, muffins, and other cooking. When the dough is excessively over mixed, it first becomes very strong and stiff, then when mixed further, the gluten network starts to unravel and unknits, releasing the absorbed water out into the dough environment, causing it to be wet and sticky. Help! As you knead any bread dough, you should notice that it goes from a shaggy mess to more of a smooth mass of dough thats become less sticky. Also, if you find the outside is brown and the inside is moist, that normally indicates you should lower the baking temp. Mix dry ingredients together. sourdough after baking. Extending bulk fermentation will help to fix this problem. The solution is to give it a few more folds after you add the dash of flour so that the flour mixes in fully and makes it more manageable. First, in a large mixing bowl, whisk the starter, water, orange zest and juice, and maple syrup or honey. Once one side is stretched and dusted, you should shape the dough and put it into your banneton. Most loaves are soggy at the bottom because they've not had the heat but you can simulate that at home by using a hot stone. Instead, stretch and fold it. Sticky dough isn't necessarily a bad thing, although I appreciate how frustrating it is for a new baker. Sourdough can be a little tricky as it can take time for the flour to absorb the water during the autolyse process. And sometimes the issue is the recipe. Use a very sharp knife to cut a cross shape into the top of the . Though my guess is, that if you are getting the internal final temp to 211 F (even 210 F is usually good enough even for a mostly whole grain loaf)and it's still gummy, then your hydration was too high to start with. PROBLEM - My sourdough looked great when I removed it from the oven - it was crusty! if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[300,250],'crustylabs_com-box-4','ezslot_1',121,'0','0'])};__ez_fad_position('div-gpt-ad-crustylabs_com-box-4-0');It is completely normal for very high hydration doughs at more than 75% hydration to feel excessively slack, wet and sticky after the mixing phase. Salthand-mixed, Rubaud style, for 5 minutes. The chains of gluten give your dough strength and structure. For example, the problem may be a recipe that calls for more hydration than the flour youre using requires. Steps: Autolyse for an hour before adding the starter (rest 30m) and salt (rest 15m) all by hand using the folding and pinching method. Ensure that your dough is well fermented prior to shaping. Alternatively if you want to use all purpose flour, you'll need to reduce the hydration of your dough. Method. Sourdough that has hydration levels of more than 72% tends to be sticky and tears apart easily when it is handled. 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. Your email address will not be published. We performed up to 6 sets of stretch and fold during the first two hours of fermentation before leaving it to bulk ferment for the next two hours. 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!!! (Top Reasons). 2. Meanwhile chop the cranberries. Skin tension during shaping is developed when one side of the dough sticks lightly on the work surface while the hands pulls the dough inwards from the opposite side, stretching the surface of the dough taut. Sourdough does not stop cooking when you take it out of the oven. Then, introduce the remaining water in stages and mix only until the water is incorporated into the dough. It'll just take about 30 minutes in the fridge for the dough to firm until it's ready to roll. Cover and bake for 30 minutes. Use mineral water of a known hardness or test your tap water to be sure that your water has the appropriate hardness level for bread baking. Temperature is one of the most important factors when making sourdough. The only time I wouldnt recommend using wet hands is during shaping. Then the dough cannot stick to the surface. This makes it easier to handle. The majority of the time, I see this because the dough needed less water or more kneading upfront (or stretch and folds during bulk fermentation ). Sometimes the issue is the kneading technique. Similarly, the reason we use baking parchment paper when baking is to minimize the use of additional flour in the baking process. Add the sugar and salt. Your colon naturally contains healthy probiotic bacteria called Bifidobacteria and Lactobacilli. Mix well. . Place a long piece of parchment paper over the bowl with the dough. Thank you in advance! It could be using the slap and fold, stretch and fold, rubaud kneading, or whatever youd like. Save my name, email, and website in this browser for the next time I comment. Sourdough that has hydration levels of more than 72% tends to be sticky and tears apart easily when it is handled. Id recommend keeping a bowl of water next to your dough at all times so its always there when you need it. - longer waiting period before cutting --> this to me seems where you should start. This increases the chances of tearing, which can make your life more difficult when shaping or kneading it. One set of strong Stretch & Folds. . When water is excessively soft, the lack of minerals results in a sticky andslack dough. This is the most comprehensive and easily understandable explanation of sourdough I have read. If your bread contains rye, it can take up to 24 hours! If your dough is dry, it is because you added too much flour. High hydration can be anything with 70% water content or higher. At first, the dough will be very sticky, but the gluten will develop more and more after each stretch and fold. This will give the sourdough a chance to find new pockets of sugars and starches to consume. Stretching and folding the dough is a common method of gluten development in sourdough bread making. The dough was definitely NOT underproofed - I'd recently been overproofing and this particular bake was, if anything, still a little over. Steaming. Content posted by community members is their own. Different types of mixers uses different mixing arm which develops the dough at different rates. After 30 minutes, take the parchment paper with the dough on it and place the entire thing in the preheated dutch oven. From a gummy crumb to a lack of rise and everything in between. Your email address will not be published. Dough that splits in this way is almost always under fermented. How to handle sticky, wet . full guide to all purpose flour vs bread flour here, Baking sourdough when it's really hot or really cold. Gluten is impermeable, meaning it doesnt allow gas or water to pass through, when there isnt enough gluten in the dough, water molecules can easily escape out of the dough, resulting in dough mixture that is only partly incorporated with water. 8 oz active sourdough starter, 12 oz warm water, 5 oz rye flour, 12 oz bread flour. And where in the process the wet, sticky dough is a problem. Under fermented dough will also cause you to have a pale crust that just doesn't brown up, even when you cook it longer. Don't close the oven door or the crust will become soft and wrinkly. Read more about me and Breadopedia story here. Sometimes white bread, while initially fine, after a few days becomes sticky inside as if its going back to a dough-state, though not quite. This just means that you are taking the sides of the dough, stretching them up, and folding them over the dough 4-8 times, or until the dough is too tight to do any more. the yeast has not fermented for long enough and still has too much energy to burn when it hits the oven, the yeast lets off too much gas all at once when it hits the oven.