The Fresh Loaf

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Rise on sourdough loaf?

Baking Dad's picture
Baking Dad

Rise on sourdough loaf?

Hello all, I'm having some issues with rise on my attempts at sourdough loaves.

 

I'm pulling my starter out, adding water then flour, equal parts King Arthur Bread Flour and King Arthur All Purpose.  I get it to where it feels like my regular dough does when I make it with dry yeast.  Then set it aside to proof.  It takes forever, which I assume is because it's sourdough, and not a dried yeast, in the neighborhood of 4-6 hours to double in size.

 

When I go to take out the proofed dough, it has become extremely wet and sticky, and I end up adding a good bit more flour to get it to a workable and shapeable consistency.  I try to let it do a second rise, but it just sort of spreads.  I've then put it in a hot oven, with ice in a small pan in the bottom for steam, so I can, hopefully, get a spring rise from the heat.

 

However, I'm getting next to nothing on the final rise.  I'm talking out of the three loaves I've tried making so far, the best ended up being a little over two and a half inches high, the other, maybe half that.  It's looking more like a store bought ciabatta than anything.  It's got a good crust, and you can see the air pockets in the crumb, but it's pretty dense, not good for much more than making croutons.

 

Can anyone give any advice on getting a better rise?  Do I need to add in even more flour to get it drier and harder to get a decent rise?

 

Thanks in advance for any advice or suggestions!

naturaleigh's picture
naturaleigh

Hey BD!  Without more specific details about the starter and recipe you are using, including amounts and techniques, it will be hard to help you diagnose what might be going on.  I think you will have the best luck following a simple recipe very accurately, making sure you have an active, happy starter.  Are you new to sourdough and are you attempting to convert a yeast dough to sourdough?  You are absolutely right, sourdough bread making will take a lot longer than conventional yeast, including ferment and proof times, but the improved taste, texture and nutrition is worth it.  There are oodles of good 'everyday' sourdough recipes on the Internet...that might be your best bet as far as diagnosing your issue.  Don't give up!