Better sourdough results: wet the dough before baking it (2024)

FAQs

Better sourdough results: wet the dough before baking it? ›

Wetting the dough causes the surface to steam. Covering it traps the moisture. This partnership stops the bread from drying out on the surface in the hot air of the oven and forming a premature crust.

Strong, wet doughs spring well in the oven, forming nice “ears” and, if given time in cold fermentation, a blistered crust. But for many, the most coveted feature of high-hydration loaves is their dramatically open crumb or alveolar structure. In other words, it's all about the holes.

Spraying water when putting the the dough in the oven helps keep the crust soft to allow maximum oven spring. Without the steam, the crust will harden, which results not as good of a rise. However if the steam is left in the oven your bread will not color well. - in Saint Francis, WI.

The dough should feel sticky, firm, and a bit stretchy once it has been mixed together. Rule of Thumb: Add flour in 1 Tbsp. increments to avoid adding too much and drying out your dough.

If your dough does not develop a sufficient gluten network, it will be wet, sticky and have no structure. The chains of gluten give your dough strength and structure. Without these it will be sloppy and hard to handle. Gluten development is strengthened by adding salt to your dough, so don't forget to do this!

Absolutely! Moisture plays a critical role in activating yeast, the magical ingredient responsible for dough rising. Humidity ensures a warm and moist environment, ideal for yeast to thrive and produce the gases that make dough rise.

To proof them, let them sit, covered, at room temperature for up to 3–4 hours, or let them proof for a little while at room temperature and then place in the refrigerator for 12–15 hours. Or you can speed the process by using a proof box, warm cooler, or slightly warm oven to speed things up.

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.

The dough should visibly start puffing up. With the “poke test” you put some flour on your finger and poke the dough. If it springs back immediately, it needs more time. If it slowly springs back about halfway it is ready to bake.

As a general rule, you can make sourdough rise faster in the winter by using your microwave or turned-off oven as a make-shift proofing box. The enclosed environment will keep the dough warmer and help it to rise. You can also use warm water in your dough (between 80° to 85°F) to speed up the rising process.

Why not use a metal spoon with sourdough? ›

And it can dissolve some metals. However, what happens when sourdough and metals contact each other depend on the metal and the length of exposure. If the metal is a stainless steel, there will be no problems.

Cold Ferment: Cold fermenting your dough for longer periods of time can produce even more flavor as the dough ferments in the refrigerator at low temperatures. The longer your dough stays in the refrigerator, the more sour it has a chance to become.

Hot water and steam create the perfect conditions for the dough to rise inside the oven. They help achieve consistent results with better flavor development and texture. What is this? The moist, warm environment makes dough rise faster than simply letting it sit on the counter.

Plastic wrap and damp towels are both effective in protecting against debris and, more importantly, preventing a dry crust that would hinder the dough from successfully rising.