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The 5 Common Mistakes when making sourdough bread and how to avoid them

Making sourdough bread at home can feel intimidating for beginners. However, with a bit of practice and the right tips, you can create a delicious and perfectly fermented loaf. To help you succeed every time, we’ve compiled a list of the most common mistakes to avoid when preparing sourdough bread. By steering clear of these pitfalls, you’ll achieve a lighter dough, a perfect crust, and an airy crumb!
The 5 Common Mistakes when making sourdough bread and how to avoid them

  1. Not allowing enough fermentation time

Sourdough is a slow fermentation process that requires patience. Many amateur bakers try to rush the process by cutting fermentation times short, leading to dense bread and poor rise.

Solution:
Let your dough rest long enough at room temperature to allow the natural yeasts in the sourdough starter to develop.

  1. Using the wrong fermentation temperature

Temperature plays a crucial role in sourdough fermentation. If your kitchen is too cold, fermentation will be too slow; if it’s too hot, the sourdough may overdevelop and produce an undesirably acidic flavor.

Solution:
The ideal temperature for sourdough fermentation is around 24°C (75°F). If your environment is cooler, place your dough in a warmer spot, such as near an inactive oven or on a shelf. If your kitchen is warm, reduce the fermentation temperature by placing the dough in a cooler area.

  1. Not kneading the dough enough

Insufficient kneading can lead to bread with a dense crumb and lack of structure. Kneading helps develop gluten and gives elasticity to the dough.

Solution:
Knead your dough until it is smooth and elastic. Alternatively, use the folding method during fermentation to strengthen the dough’s structure without overworking it.

 

  1. Mismanaging the dough hydration

The hydration level of your dough—how much water you add to your flour—directly affects the bread’s texture. Too much water makes the dough sticky and hard to handle, while too little water creates dry dough that’s difficult to knead and results in a compact crumb.

Solution:
It’s important to find the right balance depending on the type of flour you’re using. Gradually add water and adjust as needed based on the dough’s texture.

  1. Baking the bread at the wrong temperature

Another common mistake is not baking the bread at the correct temperature. If your oven is too cool, the bread won’t rise properly and will have a hard crust. If it’s too hot, you risk burning the crust before the crumb is fully baked.

Solution:
Preheat your oven to a high temperature (around 246°C/475°F) before baking your bread. You can also create steam in the oven by adding a bowl of hot water or spraying water on the dough before baking. This helps achieve a golden, crispy crust.

 

Bake sourdough bread without mistakes!

Avoiding these common mistakes can transform your home baking experience. By respecting fermentation times and adjusting dough temperature and hydration, you can create a delicious and perfectly airy sourdough loaf. The key lies in patience, precision, and the right techniques!

Are you ready to start your sourdough bread journey? Explore our sourdough starter today!