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Baking sourdough bread and need to troubleshoot your loaf? Questions about timing or how to store it? We’re here to help!
Baking sourdough bread and got questions? You’ve taken on a satisfying yet complex task of shaping and baking gluten. While we wish it was as straightforward as mac and cheese, sourdough bread has a lot of variability due to the science of the starter. It takes a bit of practice and troubleshooting to make great sourdough bread under the varying environmental conditions of your kitchen. Got questions? We’ve got answers. Head to our sourdough bread FAQ below.
Before we start: here are all of our sourdough bread resources:
- Sourdough Bread Recipe (The Simplified Guide)
- Sourdough Starter Recipe
- How to Feed Sourdough Starter
Everything went great with the sourdough bread recipe until the last stage of baking. It looked gorgeous after the 17 minutes. I then returned it to the oven on the rack and reduced the temperature to 400. It proceeded to get very burnt (too burnt to eat) even with me opening the door a few times to let heat out.
Any suggestion on modifying instructions?
I’ve never had that issue! Maybe try on a lower oven rack? You could also reduce the heat even further.
Hi! I’ve used this recipe weekly for years now and we love it!! Question – I’m hoping to bake this on the same day (starter has already been fed night before) and have a question about proofing after the final shaping. Should I leave it at room temperature instead of putting in the fridge? And if so, for how long prior to baking it? Thanks!
Hi! Yes, leave at room temperature until nicely puffed — I’m not sure the timing. The flavor won’t be as sour, but should still be tasty!
Can I leave the sourdough dough in the banneton longer than what your recipe says?
If yes, how much longer? For example, I want to make the dough on Thursday and bake it on Friday.
It will rise too much and over proof if you do that! You’ll end up with a floppy bread.
If you make levain, can you use that as the cup of starter in making your bread, and if so, do you also need to add 1 tsp of instant yeast?
I’m not sure, sorry!
When I need to triple your recipe for sourdough bread, do I treat it as one recipe in one bowl, until it’s time to divide into individual boules, or do I use separate bowls for each recipe?
I would use separate bowls.
I am make a double loaf, not sure how long to bake? Up from 17/23 @500/23???
Hi! It should still be about 17 for the first bake. Not sure for the second bake — maybe 26-28 minutes.