First sourdough that has actually risen properly
I made bread for a few weeks, but the bread never rose properly. It was always rather flat and dense, and while tasting good, never really hit that spot. Today, I pulled the first really fluffy bread out of the oven and it turned out great. Really happy with it.
7 replies
Any thoughts on what was holding you back and suddenly worked this time?
For me, it was always hydration levels. Had to hit 72-73% then boom! I'm a baker.
the more water, the happier the cultures, and steam puffs it some too.
Steam gives that great crust. Love it.
Looks good. I struggle with timing my sourdough.
Reveal your secrets unto us! I have that exact same problem with my sourdoughs!
I honestly didn't really change a lot. I left it for an hour longer in the box (4hrs vs 3hrs) but more because I forgot it, not because I wanted to. Other than, same procedure as always.
I suspect that the starter I made is now strong enough to cause the bread to "fluff up" ... but that's just a theory.
Longer bulk ferment worked for me