Sourdough Sticky Buns {Or How to Adapt a Recipe to Sourdough} (2024)

FAQs

How do you fix sticky sourdough dough? ›

If your dough is too sticky and it's impossible to work with you can add some extra flour, just a little at a time. Make sure you weigh the extra flour you add and then you'll be able to adjust the recipe correctly the next time you bake.

Well, sourdough is a stickier, wetter dough than regular yeasted bread. This is mainly because sourdough is higher hydration, meaning it contains more water. While sourdough is a wetter, stickier dough than what you may be used to, it should still be able to be stretched, folded and shaped without too many issues.

Try less water with your flour. Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer.

When the bulk fermentation goes too long — often when the dough more than doubles or triples in volume — the dough can over ferment. You know the dough has over fermented if, when you turn it out to shape it, it is very slack — if it's like a wet puddle — and very sticky and lacking any strength and elasticity.

tips for avoiding a gummy sourdough loaf - 1) try making a loaf with lower hydration 2) make sure to develop the gluten sufficiently, whether through autolysing, laminating, kneading, or folding 3) make sure to proof long enough 4) make sure to bake long enough and let the loaf cool before cutring #sourdoughtok # ...

One of the most common mistakes is having a dough temperature that's too low for the starter to feed on all the flour in the dough, resulting in a crumb that's dense, with fewer openings. "Starter is happiest and most active at around 75 degrees. If it's a lot colder, the process will be much slower.

While a nice hot oven can produce a beautiful loaf with a crisp, golden crust, too hot of an oven will cause the crust to finish cooking long before the center of the bread. This will result in undercooked dough with a sticky, chewy texture rather than a fully risen crumb.

The baked sourdough loaf is squat.

Properly proofed sourdough bread undergoes the oven spring, which is the final expression of the carbon dioxide gasses in the oven. An overproofed dough lacks the necessary carbon dioxide gas for the added boost. The result is a flat, squat loaf of bread with a tight, gummy crumb.

If you are rubbing your dough with flour before baking to accentuate your scored designs, this too can dehydrate your crust, causing it to be tougher and more chewy. Try just spraying with water before baking or minimising the amount of flour you're using on the surface of your bread.

Is gummy bread overproofed? ›

The crumb structure of an under proofed loaf will be tight and gummy. Because it was not given enough time to develop and trap CO2 gasses, the crumb structure will be very dense, with uneven air bubbles.

The key taste compounds include salt, which is directly added to the dough, as well as acetic and lactic acid, produced during fermentation. After these experiments, they applied a technique called “unified flavor quantitation,” which was previously developed by Hofmann's team, to the sourdough bread.

Using flours with more ash, or mineral, content, will yield more sour taste. If you can't get enough ash, adding a bit of whole wheat flour to your recipe, which is what is done with the 20% Bran Flour, will boost the sour of a bread. Conversely, using a lower ash flour will tend to produce a milder bread.

The key tastants in sourdough include salt, acetic acid and lactic acid. Salt is added to the loaves by the baker, but acetic and lactic acids are the byproducts of fermentation.

Shape the dough into the desired form, such as rolls or loaves. Give it a second rise: If the dough is still workable after deflating, allow it to rise again for a shorter time than the initial proofing. Keep a close eye on the dough during this second rise, as it may grow faster due to the previous fermentation.

To fix underproofed bread, next time, give the dough more time to ferment before baking. This could mean additional time in bulk fermentation, proof, or a combination.

Overproofed is when the dough has rested too long and the yeast has continued making carbon dioxide while the strength of the dough (gluten bonds) have begun to wear out. The dough will look very puffy, but when you touch it or move it you may notice it deflate or sag.

Too little folding can result in weak dough. But too much folding can produce excessive tension and compressive forces. An over-folded dough might have a tighter crumb as the layers of alveoli push against each other and coalesce. In the worst case, excessive folding might cause a dough to tear under too much tension.