5 Common Mistakes When Baking Sourdough Bread and How to Avoid Them

Baking sourdough bread is a rewarding process, but it can also be tricky for beginners and even experienced bakers. Here are five common mistakes and tips on how to avoid them:

1. Using an Inactive Starter

Mistake: An inactive or underfed starter won't rise your bread properly, leading to dense or flat loaves. How to Avoid It: Make sure your starter is bubbly, strong, and fully active before using it. Feed it regularly and ensure it doubles in size within 4-6 hours after feeding. Test its readiness by performing the "float test" (a spoonful of starter should float in water).

2. Not Allowing Enough Time for Fermentation

Mistake: Rushing the fermentation process can result in underdeveloped flavors and poor texture. How to Avoid It: Be patient with both bulk fermentation and proofing. Sourdough bread often benefits from a long, slow fermentation, either at room temperature or in the fridge for a cold proof. This helps develop flavor and improve the dough’s structure.

3. Inaccurate Measurements

Mistake: Baking sourdough requires precision, and a small error in measurements (especially with flour or water) can throw off the dough consistency and hydration. How to Avoid It: Use a kitchen scale to weigh ingredients rather than relying on volume measurements. This ensures you’re using the correct proportions for the dough’s hydration level and consistency.

4. Over or Under-Kneading the Dough

Mistake: Kneading too little can result in a dough that lacks structure, while over-kneading can break down the gluten network, making the dough tough. How to Avoid It: Use the "stretch and fold" method during the bulk fermentation phase, which helps develop the dough's strength without overworking it. This method also allows for more control over the texture and crumb of the bread.

5. Not Preheating Your Dutch Oven or Baking Vessel

Mistake: If you don't preheat your Dutch oven or baking vessel, your bread won't rise as well, and you may miss out on that beautiful oven spring. How to Avoid It: Always preheat your Dutch oven or baking vessel in the oven at 450°F (230°C) for at least 30 minutes before baking. The initial blast of heat helps the bread rise quickly, creating a light, airy crumb and a nice crust.

By paying attention to these key areas, you can avoid common pitfalls and create a beautiful, flavorful sourdough loaf!