A common concern among sourdough bakers is a final product that lacks the desired open crumb structure and instead presents as heavy and compact. This undesirable outcome, characterized by a tight, close-knit interior, significantly impacts the bread’s texture and overall eating experience. One would describe the result as overly heavy.
Achieving a light, airy sourdough loaf is a testament to successful fermentation, gluten development, and oven spring. Conversely, a dense loaf indicates potential issues in one or more stages of the bread-making process. Understanding the factors contributing to density is crucial for consistently producing high-quality sourdough bread. Addressing these issues elevates the sourdough experience, showcasing the intricate process of wild yeast fermentation and artisanal bread-making.
