why did my dough crack while resting on the work surface?
the most common reason for this is likely that the flour used was weak. use stronger bread flour or try dialling back the hydration level.
it is important to flour your proving basket to prevent wet dough from sticking. using rice flour works a treat, as it does not swell as much, staying dry for longer allowing the dough to release effortlessly.
the most common reason for this is likely that the flour used was weak. use stronger bread flour or try dialling back the hydration level. a leaven is an off-shoot of a starter—a mixture of fresh flour, water and some ripe starter—which is used as a preferment for a dough. it allows you to have more control over your fermentation by ensuring that the starter being used is at peak fermentability. you can also use a leaven to skew the populations of yeast and lactobacilli which has an effect on the taste and texture of your final bake. this is helpful when making enriched doughs. if you choose not to discard some starter when feeding, you will have to feed it an ever-increasing quantity of food to maintain its potency. here i outline why. the term is greek for “self-digestion”. giving the yeast time to break down starches results in increased fermentation activity and a naturally occurring gluten structure without the need for kneading. probably the easiest loaf to shape, a boule can be shaped in a few short steps before being placed in a proving basket. a batard can be shaped in a few short steps before being placed in a proving basket. a full-sized baguette is not likely to fit in most consumer ovens. i recommend shaping a demi-baguette which can be done in a few short steps before being placed in a baker’s couche. baking in a steamy, moist environment keeps the crust from hardening too early allowing for further oven-spring. you can create steam in your oven to improve your bakes. it is important to flour your proving basket to prevent wet dough from sticking. using rice flour works a treat, as it does not swell as much, staying dry for longer allowing the dough to release effortlessly. when troubleshooting the rate at which dough rises, the first port of call should be your sourdough starter as it will affect the whole process. regular feeding will ensure it remains active. ambient temperature will affect rising with 24ºc being ideal for dough fermentation. controlling room temperature may assist your dough raising efforts. also ensure that the water you are using to feed your starter, set the leaven, and mixing the dough is the correct temperature. lastly, ensure that you left enough time to set the leaven properly and that it is fully active before mixing the dough. different flour has different absorbent properties. this is most likely caused by pushing the hydration level beyond what the flour can take. handling high hydration dough also requires skill and technique. you may find it easier by starting with mastering how to handle dough with lower hydration (70%) before taking on a wetter dough. this may also be caused by the fermentation happening too slowly. ensure that the leaven is properly set and active before mixing your dough for the best results. over-fermentation is likely the culprit. when fermentation extends too long, the yeast breaks down the gluten bonds resulting in dough with no strength. ensure that your fridge temperature is cold enough to slow down fermentation during retard phase and try shortening the basket proving time. while a higher hydration level results in a softer and more moist crumb, the expansion will be hindered. while your loaf won’t rise as upward, it will still spread out and expand somewhat. if the dough is rising from underneath and the scoring doesn’t spring open, this is likely under-fermentation or too much water. another cause could be the oven being too hot. ensuring the oven environment is correct including introducing steam will give the best results. while sourdough might seem rather intimidating to the beginner baker, with a bit of patience and practice, anyone can bake their own delicious homemade bread. in this guide, i outline all the processes involved in baking sourdough and include recipes. using a combination of wholegrain rye flour and strong unbleached bread flour mixed with some water, anyone can start their own sourdough starter. here are the steps.