How do I fix my flat sourdough loaf?

I have made sourdough bread several times using roughly the same technique that I use when I make artisan bread. I let it ferment several times folding between them.

I have found that when the dough has risen enough it is so acidic that even a gentle fold causes the top surface to pull apart. When the dough is risen the last time as a boulle it relaxes so much that it practically flows. The resultant bread is too flat and sadly dense.

I have experimented with adding more flour to provide more structure but this only make the loaf tougher- not higher or more open. I have tried with AP flour and various wheat flours and combinations thereof. Do I need more gluten? Would adding vital gluten be enough?

How should I change my process to create a sourdough loaf that is more open and can rise higher?

bread sourdough

Best Answer

I suspect your sourdough starter is just too acidic. I have no similar problems with sourdough in the past, but my starter isn't particularly acidic.

Have you tried discarding with a large refresh and then shortly (in bakers terms) trying a new loaf? Trying to isolate just the yeast and not the sour part. The loaf may not taste sourdoughy, but it should determine if that's the issue.

Pictures about "How do I fix my flat sourdough loaf?"

How do I fix my flat sourdough loaf? - Workman screwing window frame during housework

How do I fix my flat sourdough loaf? - Renovation in light room with wooden laminate

How do I fix my flat sourdough loaf? - Back view of worker in checkered shirt drilling window frame during renovation process in apartment

How do you fix deflated sourdough bread?

Gently shape your loaf and let it proof in the fridge for 8-10 hours. Don't leave it the optional 24 hours. If your loaf has regained some structure, bake as normal, but I recommend not slashing it to keep as much air in as possible. If its slack you can bake it in a loaf or cake tin to hold the shape.

Why is my sourdough bread coming out flat?

Sourdough bread has two rises. The second shorter than the first. Dough that's not left long enough for either of the two required rises, will result in sourdough bread that's flat. The length of time for the first rise will usually vary from 4-12 hours.

5 WAYS TO GET A BETTER OVEN SPRING | SOURDOUGH BREAD TIPS

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Ksenia Chernaya, Ksenia Chernaya, Ksenia Chernaya, Ksenia Chernaya