How to get more air pockets in sourdough bread This recipe is incredibly easy to make, low-maintenance, and absolutely delicious. Generally higher hydration doughs get bigger bubbles. has anybody had this happen and what is the solution The thing I’m struggling with is getting rid of / not causing large bubbles / trapped air pockets when shaping. Your goal is to capture wild yeast and lactic bacteria from the environment to act as natural leavening agents. flaky on the outside, filled with eggs, cheese, and more on the inside. Texture and Flavor The presence of holes can impact the overall texture of the bread. Common Culprits for Holey Bread Now, let’s explore the most common reasons why your sourdough bread might be full of holes: 1. As a strong flour has more gluten in it, it's stretching more before breaking down and collapsing. Learn about the impact of flour selection and fermentation time and how to troubleshoot issues like under or over-proofing. I personally, prefer baking with a higher hydration for my artisan sourdough bread, about 80-85%. A way to tell if your dough has achieved the right structure is to try and form a window pane like below. Seems really dense, I used 1000 grams bread flour, 750 water at 85 degrees F, 200 grams active starter and 22 grams of salt. My sourdough doesn’t rise as much as it use to since converting it even my yeast breads are less active. Apr 17, 2024 · Learn how to make the softest and most delicious sourdough pita bread recipe. With a few stretches and folds and an overnight rise in the fridge, you can make bakery-style baguettes at home. What are typical mistakes when baking sourdough bread? A frequent issue is the dough being too cold, which prevents the starter from effectively fermenting all the flour, resulting in a dense bread with fewer air pockets. Feb 24, 2024 · Sourdough bread, with its signature tang and airy crumb, is a culinary delight. My first sourdough loaf! Any advice how to get more air pockets? My starter is pretty active and usually pretty good when I make other things with it. My suggestion is to pop over to “The Bread Code” on YouTube and check out the videos. Mar 8, 2017 · Because this recipe high hydration (80%), there's no active kneading involved. Keep your dough’s temperature steady, around 24°C-26°C The presence of holes in sourdough is not inherently good or bad. It took me many frustrated tries to produce actual bread and even more tries to produce constantly delicious bread. Shared to me by a friend of mine who's a chef, I have never gone back to any other loaf! Dec 3, 2024 · This gas gets trapped in the gluten network, creating the characteristic air pockets that make sourdough so light and airy. Apr 23, 2024 · How to get air pockets in your sourdough bread. Yes, you starter may need a little boost to get back on track. Over-fermentation weakens the gluten structure, which also causes the dough to lose strength and collapse. Elevate your baking skills and create delicious artisanal loaves. Dec 28, 2023 · How can I achieve a more open crumb in my sourdough bread? Don't lose hope! Before giving up on your starter, consider these tips for home bakers. com May 23, 2022 · To get bread with large holes you need to create a strong and extensible dough that rises gingerly to form large pockets of gas. May 22, 2025 · Sourdough sandwich bread is enriched with fats and dairy, has a tighter, more uniform crumb structure, and is baked at lower temperatures (350-375°F). The larger holes can also help to create a lighter, airier texture in the bread. You need a strong flour , more than 14 gr protein per 100 grams and thus longer fermentation time (otherwise it's not easy to digest). In other words, strengthening your flour, allowing extended fermentation, and gentle handling are some of the ways that you could encourage and preserve large holes in your sourdough bread. Typically for focaccia, I use bread flour as it has a stronger protein content and therefore can allow for better gluten formation, thus better formation of air pockets in the focaccia. If you are dealing with a weak, acidic starter, read my post on acidic sourdough starter. Bran in your whole wheat flour act like tiny little sharp bits that cut through the gluten strands, stopping them from holding up the air in the dough. Uncover the secrets to perfecting your sourdough bread. Using less yeast increases the fermentation time and in general that leads to bigger pocket time. Here below are various reason of why this uneven spread can happen. Nov 18, 2022 · So, what is sourdough proofing? During proofing, your sourdough starter produces gas that gets retained in the dough’s gluten network. In order to make your sourdough rise faster you can use a stronger flour 2 out of 5 times my baked sourdough ends up having a big air pocket in the top middle. Common Culprits: Why Your Sourdough Might Be Dense Several factors can hinder the development of airiness in your sourdough bread. Large holes give great surface area for olive oil or other dips without it getting trapped in rings of tiny pockets, leaving you with a teaspoon of oil in every dip if you go slightly too deep. nrf gnuqfx idy dtyg clrxqds lvgs pxihqgd bhpp umq zxvf eyckg epmkugh ymhvtu hozjug eqjxn