THICK and CHEWY and Perfectly Sweet Chocolate Chip Sourdough Bread Recipe! (2024)

FAQs

What is the secret to fluffy sourdough? ›

Keeping the lid on for the first part of baking allows steam to expand between the gluten fibers to rise the bread and create a fluffy loaf. Step 4: Remove the lid and bake for an additional 12-14 minutes or until the crust is crispy and golden brown. Once you take the lid off, the bread likely won't rise anymore.

The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.

The outer crust of your sourdough bread should be crispy, crackly, and have a glossy, caramelized brown finish. The key to achieving a healthy crust is getting sufficient steam while baking, as it keeps the outer crust moist while the inside cooks.

What Is Bread Flour? Bread flour (or baker's flour) is a high protein, white flour that is milled specifically for baking bread and sourdough. You'll get the best results for your sourdough bread from using bread flour. The most popular bread flour in the US is King Arthur Bread Flour.

Over-kneading has a tendency to result in chewy bread. Here's how to tell if you've kneaded enough. Another possibility—you used bread flour when all-purpose flour would do. If a recipe with bread flour turned out chewier than you like, try it with all-purpose and knead only as much as the recipe directs.

Bread flour has a higher protein content and produces a better-crumbed sourdough bread, in my opinion. Olive oil. A bit of olive oil helps make the bread perfectly chewy and soft. I also find it keeps my sourdough softer longer.

There are many ways to get a more closed crumb: 1) use a lower protein flour, like all-purpose, 2) push the bulk fermentation time / rise, longer, 3) add a higher percentage of whole wheat flour, 4) de-gas the loaf when shaping. Under-proofing a loaf will also create a more closed crumb but that is undesirable.

Longer fermentation

As your dough proofs, the good bacteria eats up sugars and starches in the flour. This decreases the sweet undertone and creates a more sour undertone. The longer you ferment, the more starches and sugars the bacteria eats, and the more sour your bread will be.

Honey: Honey adds a sweetness to this dough and helps balance any sour flavor that comes through from the fermentation process. If you are looking for whole wheat bread without the honey, try this recipe. Salt: Salt enhances the flavor and helps tempers the fermentation.

What does baking soda do to sourdough? because it reacts with the acid from the sourdough starter to create carbon dioxide gas, which provides leavening.

What does egg do in sourdough bread? ›

I've since done a number of tests myself and adding a whole egg to a super strong dough with a little oil and honey has become my favourite! A pillowy soft loaf the will blow your mind and oven! Eggs in dough usually produces an extra open and delicate crumb and the bread comes with an extra rise.

Over-proofed dough is very soft, when you pull at it, it falls apart easily, it's sticky, it smells sour/acidic and can have a crêpey look/feel. If you've shaped it, it will deflate when you poke at it.

Overproofed is when the dough has rested too long and the yeast has continued making carbon dioxide while the strength of the dough (gluten bonds) have begun to wear out. The dough will look very puffy, but when you touch it or move it you may notice it deflate or sag.

Preheat the oven to the desired temperature, typically between 425°F (220°C) to 475°F (245°C). Preheating the baking surface helps achieve a crisp crust. 2. Shape the sourdough: After the final fermentation and proofing, carefully shape your sourdough loaf into the desired form.

Store your bread in a Linen Bag

This is actually my favorite method. The linen allows some airflow while absorbing some moisture. You can either make your own very simple linen bread bag or purchase a bread cloth bag online. You can also simply wrap your sourdough loaf in a tea towel.

If the dough isn't mixed or kneaded to full development (e.g., full windowpane), adding in sets of stretch and folds during bulk fermentation will help continue its progress toward a firmer, more cohesive dough that's able to trap gas and hold its shape all the way to bake time.

In the oven: Preheat oven to 200° or Warm setting. Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.

No matter how you choose to store your sourdough, make sure to keep an eye on temperature. Your bread should be stored in a cool dry place, around 60 to 70°F. Your environment can also play a role in your bread. If you live somewhere that is really dry, you may find your bread dries out faster.