How to Identify Good Sourdough Bread (2024)

FAQs

How to Identify Good Sourdough Bread? ›

Some sourdough breads can be denser in texture, but they should not be wet or gummy. A sourdough loaf made with 500g of good quality bread flour, 50g to 100g of sourdough starter, left to ferment for adequate time, will produce a light, airy loaf with a lacy, open crumb

Crust. The outer crust of your sourdough bread should be crispy, crackly, and have a glossy, caramelized brown finish. The key to achieving a healthy crust is getting sufficient steam while baking, as it keeps the outer crust moist while the inside cooks.

One of the easiest pointers on how to identify a real sourdough bread is the short expiry period. If the bread you purchase has a shelf life of a few weeks or even months, it is not real sourdough bread. Real sourdough bread is also characterised by a crisp crust that gives off a slightly smoky and roasted aroma.

Generally, when a starter is ripe, it has risen, is bubbly on top, has a sour aroma, and has a looser consistency. Typical signs your starter is ripe and ready to be used: Some rise. Bubbles on top and at the sides.

Gently press your finger into the dough on the top. If the dough springs back quickly, it's underproofed. If it springs back very slowly, it's properly proofed and ready to bake. Finally, if it never springs back, the dough is overproofed.

Underproofed dough is dense and has not increased in volume. This will result in a dense bread with a very tight crumb (holes are very close together) that doesn't have the pillowy texture when you take a bite. The flavor will also be underdeveloped.

The sourness can vary, with some loaves having a more pronounced tang, while others may lean towards a milder, well-balanced flavor. The fermentation process contributes depth, and the crust often offers a delightful contrast, providing a slightly bitter note.

When choosing a sourdough loaf, look for ones that have whole wheat, spelt or rye, Rizzo adds. Some studies suggest that Einkhorn wheat, a type of "ancient grain," may offer more nutritional benefits. When comparing nutrition labels, try to opt for the one with fewer ingredients and less sodium and sugar.

A lame or razor blade gives you the most precision, but a knife or scissors also work. In some scoring techniques, scissors are used in conjunction with a lame to create intricate designs. A serrated knife is not recommended for scoring sourdough bread.

If you are looking to add a score design to your loaf I would recommend purchasing a bread lame. A bread lame is a razor encased within a piece of wood. This is the tool that bakers use to score their sourdough loaves.

What does good sourdough look like? ›

Sourdough crumb should be even, meaning there won't be any areas that are super tight or with giant tunnels. The crumb should be light and fluffy - not wet and gummy. The holes inside the sourdough may seem shiny.

With the “poke test” you put some flour on your finger and poke the dough. If it springs back immediately, it needs more time. If it slowly springs back about halfway it is ready to bake. If it does not spring back it is overproofing and should be bake right away.

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.

The sourdough float test involves taking a scoop of unstirred sourdough starter and dropping it into a glass of water to see if it floats. It's said that if it floats, your sourdough starter is ready to bake with. If it sinks, it's not ready.

Sourdough can become over fermented if left for too long. Signs of dough that is over fermented are a stringy dough appearance, watery texture, and dough breaks apart easily. This is why it's important to pay attention to your sourdough during bulk fermentation.

Remove your dough from the fridge, score it, and transfer it to the preheated baking surface or combo cooker. Bake for 20 minutes with steam. After this time, vent the steam in the oven or remove the lid (you can keep it in the oven or remove it) and continue to bake for 30 minutes longer.

It's pretty easy to tell when sourdough bread has gone bad because it will be covered in visible signs of mold growth and will feel hard both inside and out. It may also smell bad too, but not always. Once it's past the fresh stage (first 24 hours) you will notice some deterioration in crust and crumb.

Sourdough crumb should be even, meaning there won't be any areas that are super tight or with giant tunnels. The crumb should be light and fluffy - not wet and gummy. The holes inside the sourdough may seem shiny. This is a sign that the gluten is very well developed.

Not every bread should look wet on the inside, but a quality bread will have a slightly glossy finish on the inside. In addition, it will spring back when you press your finger into it. If a bread bakery claims to make a good flavored bread, you should be able to smell that flavor before you even bite into a piece.

The dough should visibly start puffing up. With the “poke test” you put some flour on your finger and poke the dough. If it springs back immediately, it needs more time. If it slowly springs back about halfway it is ready to bake.