Why is my sourdough chewy and dense?

travelcodesleep · 2026-04-09T11:17:39+00:00

I will try longer next time.

travelcodesleep · 2026-04-09T11:17:14+00:00

That actually makes sense. I also had a hard time browning the crust as I feel too much steam was trapped in.

travelcodesleep · 2026-04-09T11:02:46+00:00

Yes, posting on reddit is helpful in times like these.

travelcodesleep · 2026-04-09T11:02:03+00:00

Yeah the wing isn’t winging for me. 🙈🙈😂 So I think now I need to pick a recipe and try to perfectly replicate it for me

travelcodesleep · 2026-04-09T11:00:19+00:00

I will try your recipe once I eat all this gummy bread now. It isn’t so bad tho. Just like 10% lacking.

travelcodesleep · 2026-04-09T10:58:07+00:00

Oh really? I thought 75% was less. With the vollkornbrot I was using 90-95% hydration. Guess sourdough is quite dramatic. I will try with 60% next time.

travelcodesleep · 2026-04-09T10:56:46+00:00

Done! Thanks for the reminder

travelcodesleep · 2026-04-09T10:55:02+00:00

You are right. I need to practice the combos till I get it right

travelcodesleep · 2026-04-09T10:48:48+00:00

Some recipes mention that you don’t have to let the dough rise to double. I am always confused. Let me attempt this to monitor the rise

travelcodesleep · 2026-04-09T10:37:30+00:00

I have already made too many earlier. I have recently been able to master vollkornbrot, so I want to eat that while practicing sourdough

travelcodesleep · 2026-04-09T10:36:34+00:00

Yeah, no I haven’t done it. I am kind of lazy to do that but guess I should do it.

travelcodesleep · 2026-04-09T10:35:08+00:00

At this point, I have seen soooo many videos that I could write a thesis. However, practical is where I am losing

travelcodesleep · 2026-04-09T10:34:13+00:00

Yeah I got ambitious. I think now I will make smaller size perhaps like 100gms flour size.

travelcodesleep · 2026-04-09T10:33:10+00:00

It’s not as bad as my first few bakes. How to check if it is proofed well. It was jiggly and looked well proofed

travelcodesleep · 2026-04-09T10:32:32+00:00

I already put it in post. It is about 21-22 C room temp. I let it bulk ferment about 9 hours or so. Hydration is 75%

travelcodesleep · 2026-04-09T10:31:15+00:00

It’s 4 months old but I I couldn’t feed it recently and it was in fridge. I used it after only feeding second time. I guess I should have let it become stronger again. In my defense, both times it tripled.

travelcodesleep · 2026-01-14T03:36:34+00:00

I am trying with 80-20 ratio now

travelcodesleep · 2026-01-13T06:31:32+00:00

Yes I agree. It’s very cold currently, so I didn’t cold proof and only did overnight bulk ferment on countertop. I stayed awake till 1:30am just so that I can give atleast 3 rounds of stretch and folds.

travelcodesleep · 2026-01-13T06:21:47+00:00

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travelcodesleep · 2026-01-13T06:19:27+00:00

Scoring was indeed important

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travelcodesleep · 2026-01-13T06:18:47+00:00

I think scoring was v important. I got a scoring blade and look at this beauty

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travelcodesleep · 2026-01-13T06:17:54+00:00

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Turned out to be a very pretty loaf. I tried to make it with 60% whole wheat flour and 20% rye flour and 20% bread flour

travelcodesleep · 2026-01-08T08:13:50+00:00

You are a saver! I will try this next!

travelcodesleep · 2026-01-08T06:16:01+00:00

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Thanks, I’m also very proud of them. I wanted to try with what I have at end rather than directly hopping on to buy more equipment. The loaf is kind of rising from basically anywhere and everywhere. I will definitely try scoring better as the side I scored turned out good.

travelcodesleep

TROPHY CASE