If your sourdough is coming out flat, dense, or gummy inside—this is a classic sign of under-fermentation. It means your dough didn’t spend enough time during bulk fermentation. That stretch of time on the counter is everything for good bread. This loaf? It needed at least 2–3 more hours of bulk fermentation before shaping. Next time, look for these signs before moving on: ✨ Dough has doubled in size ✨ Domed top with visible bubbles ✨ Feels light and airy like a marshmallow Give your dough the t
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If your sourdough is coming out flat, dense, or gummy inside—this is a …
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This is what your dough should look like after bulk fermentation👀 ✔️ Smooth—no rough or sticky patches✔️ Light and airy—it feels bouncy (like a giant marshmallow), not dense✔️ Not sticky—your hands stay clean, no clingy mess✔️ Bubbles on the surface—gluten development and fermentation for the win! If your dough checks these boxes, you nailed it. 🙌 If it still feels like it’s sticking to everything in sight, don’t stress — that’s totally normal. Sticky dough usually means the gluten isn’t devel
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This is what your dough should look like after bulk fermentation👀 ✔️ S…
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