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Bread & Pastries/Sourdough Bread Troubleshooting

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Expert: Elyse Grau - 11/22/2009


Question
Upon turning out sourdough onto floured surface to form loaves, it's very light & soft & sticky.  I add flour with sifter when kneading, but it seems elastic when forming into loaves.  I try to handle dough as little as possible.  If I knead or press out air bubbles, after baking the surface is not smooth or air bubbles remain.   Upon baking edges often overflow glass baking dish.   What am I doing wrong?

Answer
Marianne:
I don't think I'm getting a clear picture of what you are doing. Don't be afraid to handle the dough - bread dough should be kneaded and air bubbles pressed out when you form a loaf. No need to use a sifter. What exactly do you mean by the surface not being "smooth"? What kind of glass baking dish? This is a sourdough bread we're talking about, right?

Elyse

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Elyse Grau

Expertise

I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.

Experience

I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.

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Hobby Farms Home Gardening How-to BackHome Creswell Chronicle

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none that apply

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