Sourdough too dense

[nicolettemarie]

Hello!

I have experimented with multiple sourdough recipes and my bread seems to come out nice and soft day of but the next day it's dense and hard.

Am I using too much or too little moisture? Not baking long enough or too long?

Anyone have wisdom for me?

Thank you!

Nicolette

 

[retired baker]

If it was good the first day its good the next.
if its no good on day 2 it was either no good on day 1 or ?
how do you store it?

you could bake 2 loaves and remove one 15 minutes before the other, leave them until the next day and compare.

 

[Norcalbaker59]

Hello!

I have experimented with multiple sourdough recipes and my bread seems to come out nice and soft day of but the next day it's dense and hard.

Am I using too much or too little moisture? Not baking long enough or too long?

Anyone have wisdom for me?

Thank you!

Nicolette

Without knowing key details—such as the protein content of your flour, whether you’re using a starter or levain, the ratio of starter/levain, total hydration, your actual dough temperature vs. desired dough temperature (DDT), mixing method, and how you’re assessing fermentation
it’s difficult to help you troubleshoot.

In generall

• Dense crumb is often caused by a weak starter, poor gluten development, under-proofing, or insufficient oven steam.
• Tough crust can result from low hydration or using higher-protein flour.

Also, it’s a myth that good bread requires “bread” flour. I routinely bake 75% hydration loaves using medium-protein flour (11.7%) with excellent results. High protein flour and lower hydration will make a chewy hard crust.

This loaf is 72% hydration made with 11.5% protein flour, 30% levain. The medium protein flour produces softer crust and crumb with excellent strength for a very nice rise.