These are 7 common sourdough mistakes that you can identify by looking at your bread's crumb. Get the book: https://thbrco.io/book My starter: https://thbrco.io/my-starter Slight overfermentation: The dough is flatter than usual. The pockets of air are quite small. Overfermentation: You fermented your dough for too long. The gluten starts to break down. The dough will start to stick to your hands and/or banneton. General flatness: Probably a lack of dough strength and/or you fermented for too long Baked too hot: You have large pockets of air towards the top. The crust sealed too quickly. Baked with too little steam: Similar to baked too hot. Underfermented: This is also known as fool's crumb. Your gluten hasn't broken down. The dough is still quite stiff. Chapters: 0:00 Intro 0:10 Slight overfermentation 1:47 Severely overfermented 3:54 Underfermented 4:50 No dough strength 6:35 Bake too hot 7:59 Too little steam 8:56 Underbaked #sourdough #bread
2022-06-07
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