Sourdough bread has certainly become a favorite bread choice in my house! But it wasn't always easy to bake, as with sourdough baking comes incredible patience and anticipation! If you've ever had the misfortune of trying waterproof sourdough, then here's what you need to know.
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What does correction mean in the leaven?
Proofing is an essential step in the baking world. This is the time when the dough is made to rest and rise for the last time before baking. During this period, the yeast ferments the dough and produces gas pockets, which help keep the dough nice and airy. Proofing gives your sourdough bread large air pockets, with a light interior, which gives it that beautiful open crumb texture.
These gas pockets expand and push against the gluten strands established by cooking the dough. This ensures that the gases remain contained, although the continued expansion is very evident in the large holes in the dough crumb when the bread is sliced thinly.
What happens to sourdough during proofing?
The improvement allows the sourdough bread to rest and the dough to rise one last time before baking. During this time, the yeast from the sourdough starter works to help ferment the dough and produce gases that ultimately help dry the dough.
How to tell if sourdough is proofread
Knowing when your sourdough has made a correction will help keep your bread from becoming dense and mushy.
You can test if your bread has made correction by pressing the dough lightly with your finger. If the dough springs back and the indentation disappears, then it is not yet ready and may need to be proofed a little longer. If the indentation does not reverse, then your bread is overdone. If your dough comes back slowly and leaves a small indentation, then it is ready to bake.
Ideally, your dough should have doubled in size compared to the first rise.
What happens if the sourdough is waterproof?
One of the worst results of sourdough bread is a bread with an impermeable sourdough. This is when there is not enough carbon dioxide in the sourdough for it to create much rise, which is why you may find this evident in your baked sourdough bread. The crumb structure suffers more. You will find disappointed that it is tight with a rubbery texture. Airtight bread is an indication of insufficient carbon dioxide gases in the sourdough. It results in very dense bread with uneven air bubbles.
Waterproof Sourdough Signs
During bulk fermentation, you will need to keep a close eye on your dough, as this will help you judge how long your dough should sit before baking. Here are some of the signs to watch out for:
- Small volume: If your dough has not increased in volume by at least 50%, then your dough is not proofed. Make sure you give it more time to proof before you put it in the oven.
- No bullying: Dough that is impervious to resistance will not wobble. You can test your dough by gently shaking the bowl from side to side. If your dough vibrates, then it is ready. If there is no noise, then your dough needs more time to create those gas bubbles.
- Few or no gas bubbles: Large glass bubbles will collect at the top and sides of the bowl. These are a great way to tell if your dough has finished proofing. If you see little or no bubbles, then your dough needs more time.
How to fix unproven sourdough
To fix raw sourdough, you must first know the actual result of a purified sourdough. A sufficiently hardened dough will have doubled in size compared to what it started with. In general, if you fear that your dough is not resistant enough, then let it rest a little longer and monitor the dough. Wait for the dough to double in volume, as this is where the gases will do their magic, helping to generate that perfect airy dough crumb.
Under cleaned sourdough could mean a problem with the yeast in your sourdough starter. For example, if you tried to start your motor with flour and hot water, the motor may not react with the flour as it was supposed to, resulting in a false starter.
You'll need to adjust your sourdough starter before proceeding, as a problem with a starter creates a problem in your dough, resulting in a dense, soft, and heavy loaf.
Can you eat waterproof sourdough?
Yes you can. However, you may notice that the taste and texture of raw bread is quite unpleasant. As long as you've made sure the bread has cooled completely before cutting it in half, it should be perfectly fine to eat. Although, if your cleaned bread is softer, moist or completely unbaked inside, in this case it is better to throw it away.
If your concern surrounds the overall appearance of the bread, then you can easily enjoy the delicious benefits of your bread.
Raw bread gives a slightly sour and underdeveloped taste, unlike perfectly insulated sourdough bread.
Impermeable Sourdough 101
It is important to monitor your dough before deciding if it is ready to go into the oven for the big bake. Your sourdough should show signs of readiness through a sufficiently baked dough, showing lots of gas bubbles and promising the perfect crumb.
Frequently asked questions
What temperature and time should you try the sourdough?
You should aim to proof your dough between 75-85F for 1-2 hours.
How can I tell if my dough has risen enough?
The best way to tell if your dough has finished bulk fermentation is to grab the bowl and give it a little shake. If the dough wobbles a little, then this indicates that the dough is strong enough and ready to be divided.
How can I make my sourdough bread have more holes?
The appearance of holes is an indicator of sufficient carbon dioxide in your dough. For this you need to create a firm dough that rises enough to form large pockets of gas. A higher hydration dough will do the job well, coupled with a long fermentation and very gentle handling. You should also aim to use strong flour to encourage stronger gluten.
What happens when you eat stale bread?
A slightly airtight dough will run the risk of the dough continuing to rise as it bakes. This will cause tears in the crust and produce a loaf with a tight, soft interior.
What happens if you don't test the dough?
If you don't allow your dough to proof enough, then the resulting bread will be dense, rubbery and unpleasant. It is important that the dough resists, allowing the gases to fill the bread and give it its special airy texture.
How to fix raw dough
If you catch it in time, then it is easily fixable. Just give it a long rest before final form.
