Tips and tricks for better fermented sourdough bread baking

• When you’re picking out a recipe for your fermented sourdough bread, keep in mind that a lot of different things can affect whether your bread turns out great or not. Stuff like the hydration level of your starter, the kind of flour you’re using, and even the humidity or altitude where you live can make a difference. I usually find I need to use less water than the recipe calls for, or my dough turns into a total mess!
• Make sure your sourdough starter has been fed in the last 12 hours and is nice and bubbly. If you’re thinking about making your own starter, I’ve got a post that can help you with that!
• Watch your dough during the bulk fermentation. You want it to double in size but not puff up like a balloon, or you’ll end up with a dense loaf, which isn't exactly the perfect loaf.
• You also don’t want it to be underproofed. A simple poke test can help you figure this out. Just poke it lightly and see if it bounces back.
• If you don’t have a fermentation box, you can let your dough rise at room temperature, but keep in mind that the timing will change depending on the season and how warm your kitchen is. A fermentation box really helps with getting consistent results, though.
• For the best results, use rice flour in your banneton baskets.
• When it’s time to score your dough, a razor blade works great, but a sharp knife will do the job too.
• You can let your sourdough proof in the fridge for anywhere from 12 to 24 hours, but don’t go much longer than that, or you risk overfermenting it.

Notes

• If you don’t have a standing mixer, you can still make this dough by hand. Just knead it on a floured surface for about 15-20 minutes until it feels soft and elastic.
• When kneading, look for that soft and stretchy texture. If the dough feels sticky, you can sprinkle a little flour, but try not to overdo it; too much flour can make your bread dense.
• Finding the right warm spot is crucial for fermentation. If you don't have a fermentation box, a turned-off oven with the light on or a warm corner of your kitchen can work well. Just ensure it stays consistently warm.
• Keep an eye on the dough as it rises. It should double in size, which typically takes 5-7 hours, depending on the room temperature and the strength of your starter.
• When you divide the dough, use a sharp knife or a bench scraper to make clean cuts. This helps prevent squishing the dough too much.
• Create surface tension: This step is important for a nice rise during baking. When folding the edges into the center, make sure to pull gently to create tension on the surface of the dough.
• Dust your banneton generously with flour to prevent sticking. You can use rice flour or a mix of all-purpose flour and rice flour for added non-stick properties.
• The cold fermentation in the fridge allows for a deeper flavor. Make sure the banneton is well covered to avoid drying out. You can use a large plastic bag, a shower cap, or wrap it in a damp cloth.
• Preheat your Dutch oven for a good crust. Make sure it’s empty while preheating, as this helps create steam when you place the loaf inside.
• Scoring your dough before baking allows for controlled expansion of the loaf. Use a sharp razor blade or a lame to make quick, decisive cuts. You can create simple slashes or decorative patterns depending on your style.
• Baking times may vary slightly based on your oven. Keep an eye on the bread after lowering the temperature to ensure it doesn’t brown too quickly. A golden-brown crust is ideal.
• Let the bread cool completely on a rack before slicing. This allows the interior crumb to set and helps with the overall texture.
• If you can resist eating the whole loaf at once, store any leftovers in a paper bag at room temperature for a couple of days. For longer storage, slice and freeze the bread, wrapping it tightly to maintain freshness.