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What did I do wrong?
In Sourdough

What did I do wrong?


This is my 5th loaf. I used the same recipe I always do from Natasha’s kitchen using King Arthur bread flour. This time I looked up how to proof at room temp instead of putting in the fridge for 8+ hours. I did 4 stretch and folds each 30 min apart. Let proof for about 4 hours on the counter. Shaped them then let them rest one hour in their baskets. Both loaves were scored. Preheated my Dutch oven to 500 F then baked 20 min at 450 F for 20 min w/ lid and 25 w/o.

It came out with this MASSIVE air pocket on top. My second loaf was fine and they both tasted good. I am curious as to what happened to cause such a massive bubble.

Link to the recipe I used: https://natashaskitchen.com/sourdough-bread-recipe/



by _eeso_

35 Comments

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  2. Agatarocks

    Could be: under development gluten or over fermentation in my opinion

  4. CrayonMatrix

    I would say it’s most likely under fermented, that’s based on the look of the crumb. Very dense and underdeveloped.
    It could also be an air pocket introduced during the stretch and fold stage, are you adding any extra flour when doing the stretch and folds or when shaping? That has a chance to create a large air pocket to form, not letting the dough stick back onto itself.

  5. Dukeronomy

    I audibly gasped.

    I’m sorry. I haven’t started my sourdough journey yet. I’m here to learn through others. My condolences.

  6. jlwalls9

    The way my jaw dropped onto my desk just now…sorry, OP. Better luck next time I have no wisdom to offer as I am quite new on my own sourdough journey

  8. glcc2

    Thank you for the laugh 😂
    I have never seen this happen, but from the recipe, it sounds like it’s definitely under. When I use Natasha’s it proofs on the counter for at least 8 hours and then goes into the fridge for 24. You’re just missing proof time but you’ll get it!

  9. tcumber

    OP…describe your recipe and process…with extra focus on preshaping and shaping after bulk

  10. Forsaken-Builder-312

    Underfermented and probably not scored deep enough, so the gases never had the chance to escape

  11. AuburnAdventurer

    this needs the “i hope you’re ready… for nothing!” audio on it hahah

  12. newredditwhoisthis

    At first, I was like why is this person complaining…???
    That looks great….

    And then….

  13. neurospicybookwormx

    Hear me out … That’s a perfect little pocket for fillings and stuffings 😂

  15. IceDragonPlay

    Well, that got our attention 😀

    Would you kindly post a photograph of the interior so we can evaluate it more closely please?
    I think it is under-proofed, but need to look for more than a second.

    Can you tell us about how new/old your starter is?

    And your ingredients and method for this loaf?
    *Or a link to the recipe you used is fine= too*

  18. karzzle

    Wonder if you could stuff it with cheese and sauce and make a giant pizza pocket.

  20. plushy_chronicler

    I am sometimes very surprised what i can see in this subreddit, really 😅

  24. Back2theBlender

    Disappointing that there were no little aliens in the cockpit of your UFO?

    They had so much room.

  25. jairngo

    Amazing, I think the gluten was degraded by fermentation

  26. Own_Alarm_3935

    Underproofed. Try 8 hours at room temp. 9/10/11 if you’re feeling frisky. You’ll be surprised how long it takes to overproof your dough

  27. Kuchufli

    If im reading the recipe correctly, it’s 4 hour proof. I proof mine for about 8-9 hours. I think you’re underproofing it. What I have learned in my journey is that there is no specific amount of time to proof. You just gotta “look at it”. How are you measuring the rise during the 1st proof? Are you using a digital scale?

  28. thelovingentity

    I usually get something like this when i underferment my doughs – both yeast-leavened and sourdough. The first rise was probably not long enough. This video – [https://www.youtube.com/watch?v=E-Z1Yle-VXA](https://www.youtube.com/watch?v=E-Z1Yle-VXA) – is rather long, but it helps understand when a sourdough dough has finished fermenting. It helped me a lot.

  29. Koovies

    It’s like a temporary place to hide things like a spy

  30. LurkinRhino

    Do you have what it takes to survive the SourDome?

  31. murfmeista

    OK remove the crust bubble, add butter, enjoy the bread and try again because you are almost there!!!! One quick question — What is the temperature in your kitchen where you Bulk fermented your sourdough? Did one seem to have more rise than the other? I read the instructions from Natasha and that Bulk Fermentation time would be based on the fact that your kitchen is 80F or higher!!! My proofing box is set to 83F and full BF time is about 5.5 hours. Also I didn’t see where she explains that the minute that your starter gets mixed into the dough – Bulk Fermentation starts then!

  32. GoatWeird5076

    It’s called flying crust. It normally happens when the dough is too hydrated. But since you said you used a successful recipe you had experience with, I have no other clue…
    How much starter did you use?
    What was the average proofing temperature?

  33. XavBM

    You did a nice cut to keep the surprise, thank you