Sourdough bread has been a staple in many households for centuries. Its unique flavor, texture, and health benefits have made it a popular choice for bread lovers around the world. But, sourdough bread making can be a tricky process. Even experienced bakers can run into problems from time to time. One of the most common issues that sourdough bakers face is a loaf that doesn’t rise in the oven.
There are many reasons why a sourdough bread might not rise in the oven. From insufficient proofing time to improper shaping or scoring, each of these issues can lead to a dense and under-risen loaf.
However, with a little patience, attention to detail, it’s possible to create a perfectly risen loaf of sourdough bread that’s delicious, nutritious, and satisfying. In this article, we’ll explore some of the most common reasons why sourdough bread doesn’t rise in the oven, and see what you can do to stop this from happening.
1. Insufficient Proofing Time
One of the most common reasons why sourdough bread may not rise properly in the oven is insufficient proofing time. Proofing is the process of letting the dough rise before baking it, and it’s a crucial step in the sourdough bread-making process. If you don’t let your dough proof for long enough, it won’t have enough time to develop the air pockets that give the bread its signature texture and rise.
To avoid this issue, make sure you’re giving your dough enough time to proof. The length of time required will vary depending on the recipe, the temperature in your kitchen, and the strength of your starter. In general, though, you’ll want to proof your dough until it has roughly doubled in size. This can take anywhere from a few hours to overnight, so be sure to plan ahead and give yourself plenty of time.
2. Underactive Starter
Another common reason why sourdough bread may not rise properly in the oven is an underactive starter. The starter is what gives sourdough bread its unique flavor and helps it rise, so if your starter isn’t active enough, your bread may not have the rise you’re looking for.
To avoid this issue, make sure your starter is healthy and active before you start baking. You can tell if your starter is active by looking for bubbles on the surface, and by checking to see if it has doubled in size after feeding it. If your starter isn’t active enough, try feeding it more frequently, or using a higher ratio of starter to flour in your recipe. You can also try using warmer water when feeding your starter, as this can help it become more active.
3. Overactive Starter
While an underactive starter can cause your bread to not rise properly, an overactive starter can also be a problem. If your starter is too active, it can cause your dough to rise too quickly, resulting in a loaf that collapses in the oven.
To avoid this issue, make sure you’re using the right amount of starter in your recipe. If your starter is particularly active, you may need to use less of it to avoid overproofing your dough. You can also try slowing down the fermentation process by proofing your dough in the fridge overnight, which will give the dough more time to develop flavor without overproofing. Finally, make sure you’re using the right flour and hydration level for your recipe, as these factors can also affect how quickly your dough rises.
4. Improper Shaping
Another potential reason why your sourdough bread may not have risen properly in the oven is improper shaping. Shaping the dough is an important step in the bread-making process that helps create the structure of the final loaf. If the dough isn’t shaped properly, it may not have enough tension to hold its shape and rise properly in the oven.
To avoid this issue, make sure you’re shaping your dough correctly. This can take some practice, but the key is to make sure the dough has a tight, smooth surface and is evenly shaped. You can also try using a banneton or proofing basket to help shape the dough and create a uniform rise.
Another tip is to make sure you’re not over-handling the dough during the shaping process. Over-handling can cause the dough to lose its elasticity and affect the rise in the oven. So, handle the dough gently and with care.
5. Improper Scoring
Scoring is the process of making shallow cuts in the dough before baking it. This helps the bread expand during baking and can also create decorative designs on the surface of the loaf. However, if the scoring is not done correctly, it can affect the rise and shape of the bread.
To avoid this issue, make sure you’re scoring the dough properly. You want to make sure the cuts are shallow enough so that they don’t interfere with the structure of the dough, but deep enough to allow the bread to expand. You can also experiment with different scoring patterns to create different effects.
Ensuring that your blade is sharp and clean before scoring the dough is another crucial step. Dull blades can drag and tear the dough, creating irregular cuts that may impact the bread’s rise and shape. It’s essential to sharpen your blade before each use and wipe it clean between each cut to maintain its sharpness and hygiene.
Using a sharp blade will allow you to create clean, precise cuts on the dough, allowing it to expand and rise properly in the oven. Additionally, a clean blade will prevent any debris or bacteria from transferring to the dough, ensuring that it remains fresh and healthy.
If you don’t have a proper lame, and you are using a knife, it might be time for an upgrade. Here is a link to the lame that I am using. While it’s on the cheaper side, it gets the job done like the best of them.
6. Oven Temperature
The temperature of the oven is a critical factor in baking sourdough bread. If the oven is too hot, the crust can burn, and the inside of the loaf may not be fully cooked. If the oven is too cool, the bread may not rise properly, and the crust may not develop properly.
To avoid this issue, make sure you’re preheating your oven properly. Preheat the oven to the recommended temperature in your recipe, and allow it to fully heat up before adding the bread. You can also try using a baking stone or cast iron skillet to help maintain a consistent temperature and create a crispy crust.
7. Inadequate Hydration
The hydration level of your sourdough bread dough can also affect its rise in the oven. If the dough is not hydrated enough, it can be difficult for the yeast to ferment properly, leading to a dense and under-risen loaf.
To avoid this issue, make sure you’re using enough water in your dough. The hydration level of your dough is typically expressed as a percentage of the flour weight. Most sourdough bread recipes call for a hydration level of between 65% and 80%. If you’re unsure of the hydration level of your dough, you can use a kitchen scale to weigh your ingredients and calculate the hydration level.
One tip that I can give you to adjust the hydration level based on the type of flour you’re using. Different flours absorb water differently, so you may need to adjust the amount of water you use based on the flour you’re using. For example, whole wheat flour generally requires more water than all-purpose flour.
8. Using Old Flour
The age and quality of your flour can also affect the rise of your sourdough bread in the oven. Old flour can lose its potency and affect the fermentation process, leading to a dense and under-risen loaf.
To avoid this issue, make sure you’re using fresh, high-quality flour. Look for flour that is unbleached and unbromated, as these additives can affect the flavor and texture of your bread. Store your flour in an airtight container in a cool, dry place, and use it within a few months of purchase.
Another tip is to consider using a blend of different flours in your sourdough bread recipe. This can help create a more complex flavor profile and provide a better rise in the oven. Experiment with different flours, such as rye, spelt, or einkorn, to find what works best for you.
(I usually use the 365 Amazon Brand, due to the accessible price, but I also had great results with King Arthur Flour)
9. Over-Kneading or Under-Kneading
Kneading is an important step in the sourdough bread-making process that helps develop the gluten in the dough and create a strong structure for the loaf. However, over-kneading or under-kneading can both affect the rise of your bread in the oven.
To avoid this issue, make sure you’re kneading your dough properly. Knead the dough until it becomes smooth and elastic, but be careful not to overdo it. Over-kneading can cause the gluten to break down, leading to a dense and under-risen loaf. Under-kneading, on the other hand, can result in a weak structure and poor rise.
Use the windowpane test to check the gluten development in your dough. To perform this test, take a small piece of dough and stretch it between your fingers until it becomes thin and translucent, like a windowpane. If the dough tears before it becomes translucent, it needs more kneading. If it becomes too thin and tears easily, it’s been over-kneaded. Finding the right balance can take some practice, but it’s an important step in creating a perfectly risen sourdough loaf.
Final Thoughts
There are many factors that can contribute to a sourdough bread not rising in the oven. From insufficient proofing time to over-kneading, each of these issues can lead to a dense and under-risen loaf. However, with a little practice and attention to detail, it’s possible to troubleshoot these problems and create a perfectly risen loaf of sourdough bread.
One important aspect of successful sourdough bread making is patience. Sourdough bread is a slow process that requires time and attention to detail. Rushing through the process can lead to mistakes and ultimately, a disappointing result. Take the time to properly proof your dough, knead it well, and shape it carefully, and you’ll be rewarded with a beautifully risen loaf of bread.
And, don’t be afraid to experiment and try new things. Sourdough bread making is an art form that can be endlessly adapted and customized to suit your preferences. Play around with different hydration levels, flours, and shaping techniques to find what works best for you. With a little practice and experimentation, you’ll soon be making perfect loaves of sourdough bread that rise beautifully in the oven.