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.

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.

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.

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.

Baking soda or bicarbonate of soda can be used in sourdough bread to create a less sour loaf. Added after bulk fermentation, but before shaping, it can help to create a lighter, more fluffy loaf of sourdough.

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.

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.

But besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

What is the healthiest flour to make sourdough bread? ›

Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.

Rye Flour. Rye flour is extremely popular to bake with because it has a complex, slightly fruity flavor and also contains a TON of wild yeasts and bacteria! For this reason, it's very popular to create rye based sourdough starters.

Yes you can mix the flours in your sourdough starter. This can be an economical way to add some whole grains or rye. So you might want to feed 25% rye and 75% all purpose for example. There's really no hard and fast rules for what ratio of flour you use.

Underbaked. Some parts of your crumb are very gummy. The water wasn't able to evaporate properly. Sometimes when you ferment for too long the crumb texture becomes a bit soggy and gummy too to some people.

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.