1. Make it Warmer

Temperature is such a critical aspect where baking sourdough, cold, hot, warm – it all makes a difference.

Bread dough is full of enzymes, bacteria and yeast and they all react to changes in temperature. So we need to adapt accordingly.

Is there a warmer palace that the dough can rest at?

2. Increase the starter fermentation time.

Allow more time for your starter to reach its peak. It may mean you need to feed your starter the night before you need to mix your dough.

Try to find a warmer place for your starter such as somewhere near an appliance, or inside your oven with just the light on.

3. Increase the amount of sourdough starter.

Adding a little more starter to your dough will increase the number of micro organisms which will assist the speed of fermentation.

4. Use warm water.

A simple way to increase the dough temperature is to use warm water when feeding your starter and when mixing your dough.

5. Increase bulk fermentation time.

Allow your dough to undergo a longer bulk fermentation period to ensure that it has enough time to rise and develop flavour.

6. Bake with the Brisbane Sourdough Pan.

Use a covered vessel such as the Brisbane Sourdough Pan to trap steam and help create a crusty exterior.

 

Skitchen Bakers Seasoned Cast Iron Sourdough Pan Max 39cmx26.5cm

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