Sourdough Too Dense. The resulting dough is very sticky. If your dough is dry, it is because you added too much flour.
Hamelman sourdough seed bread too dense, please help from www.thefreshloaf.com
Another cause is the gluten structure may be undeveloped and can’t stretch to retain the gas that’s produced. Due to lactic acid and the protease enzyme increasing to weaken the gluten, the dough loses extensibility and collapses. 25 degrees celsius, quite humid.
Why Is My Sourdough Bread So Dense?
A common cause of dense sourdough bread is that the sourdough starter isn’t mature. The dough is no longer dense; So, why is my sourdough bread so dense?
25 Degrees Celsius, Quite Humid.
This is extremely common problem among beginners. This could be from an overly wet dough, an oven that’s too cool, or a proofing issue. You could also use a proofing box to create the ideal bread proofing temperature for your loaf of bread.
If Your Dough Is Dry, It Is Because You Added Too Much Flour.
Not enough gluten development in the dough; “starter is happiest and most active at around 75 degrees. Didn't let your final dough rise enough;
If Your Bread Comes Out Too Flat And Dense For Your Liking, The Other Culprit Might Be Underbulking.
First, make sure your dough temperature isn’t too warm. Salt can kill wild yeast in your sourdough starter and result in a bread that is too dense. It would help to know what sourdough hydration you have, but we can look at other things for now.
Your Dough Might Be Too Sticky Because You Added Too Much Water When Making The Initial Mix, Too.
75% hydration, 24% wholewheat flour, 76% white bakers flour, 2% salt. You’ll know that it is strong when it bubbles and lifts on its own. Sourdough starter needs to be turned into dough the moment it is has doubled.
