Before (1,2) and after (3,4).
If you have problems with dough being too sticky and bread with moderate oven spring, try reducing the amount of levain.
I went from A to B by reducing it from 20% to 10%, learning that with sourdough I don’t have to follow recipes religiously, but adapt them based on what I realize from my mistakes.
Thanks also to Hendrik (The Bread Code) 🙏
I continued with 20 percent for quite some time, and I didn't realize it was too much, I think it was consuming the gluten network too much and not allowing the bread to grow in the oven.
I realized this when with this modification my dough was much easier to handle.
by ZombieRitual85
11 Comments
This is a very helpful post, thank you OP! While we usually ask for a recipe I will waive it here as this is more process related.
I might have to try this. My dough is always too sticky to handle, I’ve tried every mixing method and give up with still-sticky dough every time.
Just wondering, isn’t the stickiness of a dough more about the overall hydration level? Maybe lowering the amount of levain indirectly lowered the total quantity of water, which in turn made the dough more firm?
very important question! Is your starter more like soup, or more like dough?
That’s impressive. What’s your hydration %?
By request, here is the recipe with baker’s %:
* 395g strong manitoba flour (85%)
* 74g strong whole wheat flour (15%)
* 321g water (70% hydration)
* 10g salt (2%)
* 49g Levain (1:1:1 – 16g strong manitoba flour, 16g water, 16g ripe starter)
https://preview.redd.it/xhzyvzpw6y7f1.png?width=1780&format=png&auto=webp&s=38a0f0831804c7a95b3060ef0096decbc45b2f69
Im going to try this.
I’ve always done 150 as 1:1;1 levain .
For 700g flour that’s on the high side.
Just have given up on oven spring and chucked sloppy messes into loaf tins 😀.
But stuck with it because it works as every day bread.
Can’t wait to find out
Fantastic oven spring on Loaf B
Congrats!
My girl is improving her skills with KA bread flour, I’m so happy to have fresh bread every week! She made parmesan and rosemary today:)
When she tries to add different flours to make a loaf it comes out more doughy, less stiff in form.
I’m optimistic to see her skills expand.
Glad you posted this. We’ve been doing 500g bf, 70g wwf, 360g water, 11g salt and 60g levain and getting good results. Medium crumb and nicely sour.
https://preview.redd.it/boraipzdhz7f1.jpeg?width=3190&format=pjpg&auto=webp&s=bf0f5fdc1c2535975b7613db5cc68fbc4eebfcf3
What difference in time did you notice in your bulk ferment? Been very curious to try a smaller percentage of levain.