Sourdough Baking Complete Guide Practice Exam

Question 1 Sourdough Baking Complete Guide

Why add a bit of sugar or honey?

Soaking seeds, oats, or nuts in water before adding to dough — prevents them drawing moisture from the crumb. French term for adding extra water gradually during mix to reach a target hydration. Helps high-hydration doughs. Feeds yeast in early fermentation → faster rise and softer crumb. Optional in true sourdough; helps beginners. Browning of sugars above 160°C. Contributes to dark crust color and complex flavor.

Question 2 Sourdough Baking Complete Guide

How to incorporate whole wheat?

After autolyse, once gluten has begun forming — usually 20-40 min into bulk. Adding too early inhibits gluten development; too late causes uneven mixing. Place shaped dough in fridge overnight (8-24h at 4°C). Slows yeast, lets bacteria add tang, makes dough easier to score, improves crumb. Yeasty, fruity, slightly tangy, yogurty. Hooch (dark liquid) = hungry starter. Vinegar or nail-polish smell = over-acidic or contaminated. Start with 10-20% mix. Increase hydration 3-5% per 10% whole-wheat substitution (it absorbs more water).

Question 3 Sourdough Baking Complete Guide

What is a baking steel vs stone?

Whole rye carries more wild microbes and nutrients — establishes faster. AP works but takes longer and yields less vigorous culture. Steel: higher thermal mass, faster heat transfer — better oven spring. Stone: cheaper, more even radiant heat, slightly less spring. Bread flour: 12-14% protein, stronger gluten, holds high hydration.
AP: 10-12%, works but gives tighter crumb. The first rise after mixing, when most flavor and dough structure develop. Usually 4-8 hours at 24-26°C, ending when dough has visible jiggle, domed top, and ~50-70% rise.

Question 4 Sourdough Baking Complete Guide

Why is my crust too thick?

A 100% rye starter — more aggressive tang, faster fermentation. Used in German and Eastern European breads. Bench flour: any flour used to prevent sticking during shaping (often AP). Rice flour: for bannetons, prevents sticking without contributing to dough. Over-baked, or too much steam causing the crust to keep gelatinizing. Reduce total bake time, vent earlier. Italian/French term for the gas pockets (holes) in crumb. 'Open alveolation' = holey crumb.

Question 5 Sourdough Baking Complete Guide

Why are some starters more sour than others?

Hydration, temperature, flour type, age, and ratio all shift acid profile. Stiff, cool, whole-grain starters are tangiest. Wheat protein concentrate added to boost strength. 1-2% helps with high-hydration or whole-grain doughs. 75-85% for open, holey crumb — needs strong flour and good handling technique. Whole wheat = 100% of bran and germ. High extraction = ~70-85% — less fiber, more gluten-active endosperm.

Question 6 Sourdough Baking Complete Guide

How much levain to use in a sourdough loaf?

Up to 1-2 hours past peak for 1:5:5 feeding; longer and the gluten weakens. Best practice: refrigerate overnight after peak for next-day use. Common: 15-20% of total flour. Less (10%) = slower, more flavor. More (25%+) = faster, less sour. Two perpendicular cuts — opens loaf in 4 sections, common on round boules. Decorative, not for max spring. A stiff levain fermented cool and long produces more acetic acid → sharper, more vinegary tang.

Question 7 Sourdough Baking Complete Guide

Can you sift whole wheat for lighter crumb?

Warm (room temp, 30-90 min): enzymatic activity. Cold (fridge, 8-24h): even more flavor and extensibility, slower gluten. High heat + surface moisture creates steam pockets. Common in long-fermented, high-hydration doughs. Looks rustic, tastes great. Yes — sift out ~20% of coarse bran, reincorporate rest. Lighter texture, less intense flavor. Build 4-6 hours before mix using 1:5:5 ratio at 24°C. Should peak right when you need it.

Question 8 Sourdough Baking Complete Guide

Can you retard bulk instead of final proof?

Peak: highest point of rise, just before falling. Ripe: at or just past peak — best time to mix dough for predictable fermentation. Yes — bulk in fridge overnight slows fermentation, allows slow flavor development. Useful for high-inoculation, warm kitchens. Use a wet lame (dip in water) or spray the dough's surface lightly. Prevents dragging. Start with 10-20% mix. Increase hydration 3-5% per 10% whole-wheat substitution (it absorbs more water).

Question 9 Sourdough Baking Complete Guide

What is a 'cold ferment' bulk?

Type 00 is finely milled Italian flour, often lower protein (~11%) — fine for pizza, less ideal for tall sourdough loaves. Bulk in fridge for 12-24h. Slows yeast so dough stays under-proofed for longer. Strong, complex flavor. Same tool, different names. Some pros use double-edge razor blades snapped in half for ultra-clean cuts. German for banneton — a coiled cane proofing basket. Holds dough and wicks moisture.

Question 10 Sourdough Baking Complete Guide

What is a 'detrempe' and 'poolish'?

The first rise after mixing, when most flavor and dough structure develop. Usually 4-8 hours at 24-26°C, ending when dough has visible jiggle, domed top, and ~50-70% rise. A stiff levain fermented cool and long produces more acetic acid → sharper, more vinegary tang. Starter: the mother culture you maintain.
Levain: a sub-portion of starter built up fresh for one bake. Detrempe: flour+water mix before adding fat/salt in laminated doughs. Poolish: liquid preferment with commercial yeast. Both are pre-mix stages.

Question 11 Sourdough Baking Complete Guide

Difference between 'crumb' and 'crust'?

Crumb: interior structure of the loaf. Crust: outer baked shell. Both are qualities to evaluate in a finished loaf. Pick total flour weight, multiply by each percentage. E.g. 800g flour × 75% = 600g water; × 2% = 16g salt; × 20% = 160g levain. Bulk: dough as a whole, before shaping.
Proof (final): shaped dough rising in a banneton before bake. 75-85% for open, holey crumb — needs strong flour and good handling technique.

Question 12 Sourdough Baking Complete Guide

Sourdough crumb structure — what's 'open'?

Window of time dough is workable — from end of mix to collapse. Wider tolerance = more flexibility, easier schedule. French for degassing. In sourdough, usually gentle — not full degassing like baguette dough. Large irregular holes from good gluten + sufficient fermentation. 'Tight' = dense, often under-fermented or over-degassed. Flour = 100%. All other ingredients expressed as % of flour weight. Water 75% = 750g water per 1kg flour.

Question 13 Sourdough Baking Complete Guide

How do you know a starter is ready to bake with?

Quickly slide dough in without burning yourself; parchment also prevents sticking and helps lift loaf out. It at least doubles within 4-8 hours of feeding, smells fruity/yogurty (not vinegar), and passes the float test (a spoonful floats in water). Browning of sugars above 160°C. Contributes to dark crust color and complex flavor. French for 'ball' — a round, free-form loaf. High oven spring because dough rises straight up from round base.

Question 14 Sourdough Baking Complete Guide

What is the difference between single and double cuts?

1:5:5 (starter:flour:water) by weight for a slow, full peak around 8-12h at 24°C. Hard water (high calcium) tightens gluten and can slow fermentation. Soft water gives more open crumb but can be slack. Filtered tap water is a safe middle. Single = one confident stroke. Double = parallel lines; opens the loaf wider, often for batards. Rye has soluble fiber that gels and traps gas — crumb becomes more uniform and moist but denser. Adds deep, malty flavor.

Question 15 Sourdough Baking Complete Guide

What is Maillard reaction in bread?

Yes — sift out ~20% of coarse bran, reincorporate rest. Lighter texture, less intense flavor. Browning reactions between amino acids and sugars at 140-160°C, producing flavor and color. Needs dry surface — i.e. post-steam. Place shaped dough in fridge overnight (8-24h at 4°C). Slows yeast, lets bacteria add tang, makes dough easier to score, improves crumb. Starches are still gelling; cutting early causes gummy interior. 1 hour minimum, ideally 2-4 hours. Even overnight develops flavor.

Question 16 Sourdough Baking Complete Guide

What is a stiff vs liquid levain?

Stiff: 50-60% hydration, slower rise, more acetic acid (sour). Liquid: 80-100% hydration, faster rise, more lactic acid (mild, yogurty). Grease pan, place shaped dough, proof until just above rim. Cover with foil 20 min, uncover for 20-25 min at 200-220°C. Common: 15-20% of total flour. Less (10%) = slower, more flavor. More (25%+) = faster, less sour. Under: tight, gummy, dense, pale ear. Over: large uneven holes, flat loaf, sour, raw-tasting interior, collapses on cooling.

Question 17 Sourdough Baking Complete Guide

What is alveoli?

Use warmer water (30-35°C) and warm the bowl. In summer, chill the water or use cold starter to compensate. Bread flour: 12-14% protein, stronger gluten, holds high hydration.
AP: 10-12%, works but gives tighter crumb. Whole wheat = 100% of bran and germ. High extraction = ~70-85% — less fiber, more gluten-active endosperm. Italian/French term for the gas pockets (holes) in crumb. 'Open alveolation' = holey crumb.

Question 18 Sourdough Baking Complete Guide

Difference between bread flour and AP flour for sourdough?

Mix 50 g whole rye flour + 50 g water in a jar, rest 24h. Discard half, feed 1:1:1 daily. Active bubbles usually appear day 3-7. Bread flour: 12-14% protein, stronger gluten, holds high hydration.
AP: 10-12%, works but gives tighter crumb. Keeps surface pliable for oven spring, then stops gelatinization so the crust sets and browns. Without it: thick, leathery, splits randomly. Higher hydration, stronger flour, fewer but larger folds, longer bulk, careful final shaping to preserve gas.

Question 19 Sourdough Baking Complete Guide

What is the float test and its limitation?

Linen cloth folded into ridges, dusted with flour. Dough batards rest seam-up between folds during final proof. Drop a small spoonful of starter into water — if it floats it's ready. Limitation: a thick starter can float even if under-active; rise speed is the better signal. Starter: the mother culture you maintain.
Levain: a sub-portion of starter built up fresh for one bake. Bread flour: 12-14% protein, stronger gluten, holds high hydration.
AP: 10-12%, works but gives tighter crumb.

Question 20 Sourdough Baking Complete Guide

Internal temperature of done sourdough?

Insufficient flour on banneton, dough too wet, or proofed too long. Dust banneton liberally with rice flour. 96-99°C — confirmed with a probe thermometer. Single build: one feeding of starter to make levain. Double build: two successive feedings, used when starter is sluggish or fridge-cold. Over-baked, or too much steam causing the crust to keep gelatinizing. Reduce total bake time, vent earlier.

Question 21 Sourdough Baking Complete Guide

How to flour a banneton?

Higher hydration, stronger flour, fewer but larger folds, longer bulk, careful final shaping to preserve gas. French term for adding extra water gradually during mix to reach a target hydration. Helps high-hydration doughs. Use 50/50 rice + all-purpose, or 100% rice. Tap out excess. For sticky doughs, line with a floured cloth liner first. Under: tight, gummy, dense, pale ear. Over: large uneven holes, flat loaf, sour, raw-tasting interior, collapses on cooling.

Question 22 Sourdough Baking Complete Guide

Lamination?

Linen cloth folded into ridges, dusted with flour. Dough batards rest seam-up between folds during final proof. Stretch dough thin on counter, then fold back up. Distributes inclusions (seeds, cheese) and aligns gluten. 12-18 h. Beyond 24-36 h, gluten can over-relax and dough becomes hard to score. Boule — round tension is more forgiving. Batard requires tighter shaping or it flattens during proof.

Question 23 Sourdough Baking Complete Guide

What does mineral content in water affect?

Hard water (high calcium) tightens gluten and can slow fermentation. Soft water gives more open crumb but can be slack. Filtered tap water is a safe middle. Choose size to match dough weight — 500g flour dough typically uses a 20-22 cm banneton. Tight banneton = taller loaf. Grease pan, place shaped dough, proof until just above rim. Cover with foil 20 min, uncover for 20-25 min at 200-220°C. The first rise after mixing, when most flavor and dough structure develop. Usually 4-8 hours at 24-26°C, ending when dough has visible jiggle, domed top, and ~50-70% rise.

Question 24 Sourdough Baking Complete Guide

What is a sourdough starter?

Single = one confident stroke. Double = parallel lines; opens the loaf wider, often for batards. Starter: the mother culture you maintain.
Levain: a sub-portion of starter built up fresh for one bake. Hydration, temperature, flour type, age, and ratio all shift acid profile. Stiff, cool, whole-grain starters are tangiest. A live culture of wild yeasts and lactobacilli kept alive with regular flour + water feedings. Provides leavening and flavor without commercial yeast.

Question 25 Sourdough Baking Complete Guide

Scoring depth guidelines?

The ridge along the top of the ear — caused by a deep, angled score that lifts cleanly in the oven. Too many cuts = dough opens in many places, no single defined ear. One confident cut beats five hesitant ones. Weak starter, over-fermented (collapsed gluten), or too cold during bulk. 5-10 mm deep, 30-45° angle. Shallow = little ear. Too deep = collapses.

Question 26 Sourdough Baking Complete Guide

What is fermentation tolerance?

Strong bread flour (12-14% protein) with at least 20% whole grain or high-extraction for flavor. King Arthur, Bob's Red Mill, or local equivalents. Window of time dough is workable — from end of mix to collapse. Wider tolerance = more flexibility, easier schedule. An oval, free-form loaf shaped like a rolling pin. Ideal for slicing for sandwiches; good crumb for toast. Drop a small spoonful of starter into water — if it floats it's ready. Limitation: a thick starter can float even if under-active; rise speed is the better signal.

Question 27 Sourdough Baking Complete Guide

Why does crust blister?

High heat + surface moisture creates steam pockets. Common in long-fermented, high-hydration doughs. Looks rustic, tastes great. Crumb: interior structure of the loaf. Crust: outer baked shell. Both are qualities to evaluate in a finished loaf. Whole rye carries more wild microbes and nutrients — establishes faster. AP works but takes longer and yields less vigorous culture. Yes — bulk in fridge overnight slows fermentation, allows slow flavor development. Useful for high-inoculation, warm kitchens.

Question 28 Sourdough Baking Complete Guide

Can you bake sourdough on a tray without steam?

Quickly slide dough in without burning yourself; parchment also prevents sticking and helps lift loaf out. Common: 15-20% of total flour. Less (10%) = slower, more flavor. More (25%+) = faster, less sour. Peak: highest point of rise, just before falling. Ripe: at or just past peak — best time to mix dough for predictable fermentation. Yes, but results vary. Spray loaf with water before loading and place a pan of boiling water on the rack below.

Question 29 Sourdough Baking Complete Guide

Advanced hydration?

Yes — proof, then freeze unwrapped 1h, wrap tightly, freeze up to 1 month. Thaw in fridge overnight, then bake. Starter: the mother culture you maintain.
Levain: a sub-portion of starter built up fresh for one bake. Rice flour doesn't absorb into the dough during long retards — keeps a clean spiral imprint. 75-85% for open, holey crumb — needs strong flour and good handling technique.

Question 30 Sourdough Baking Complete Guide

How to build fermentation tolerance?

Lower inoculation (10-12%), cooler temperatures (22-24°C), or build a stiff levain. Or pre-shape and refrigerate bulk. Under-baked or not rested. Bake until deep brown and cool fully — moisture redistributes, crust crisps. The slight opening of crumb structure as the loaf cools — caused by residual CO₂ and starch retrograding. Wait 1-2h before slicing. Slice whole loaf, wrap tightly in plastic + foil, freeze up to 3 months. Toast slices straight from frozen.

Question 31 Sourdough Baking Complete Guide

What is 'firing' temperature?

Initial oven temperature before adjusting — usually 240-260°C with Dutch oven, dropped to 220-230°C after steam phase. Hard water (high calcium) tightens gluten and can slow fermentation. Soft water gives more open crumb but can be slack. Filtered tap water is a safe middle. Yes — a floured linen couche (cloths between folds) is the traditional French baker's tool. Great for batards and baguettes. French for degassing. In sourdough, usually gentle — not full degassing like baguette dough.

Question 32 Sourdough Baking Complete Guide

What is a couche liner?

Weight of water as % of flour weight. 75% hydration = 750 g water / 1000 g flour. Flour milled between whole grain and white — keeps ~70% of bran. Adds flavor and nutrition with better gluten than 100% whole wheat. Reusable cloth that fits inside a banneton — prevents sticking and gives an even spiral pattern. A watery brown layer on top = alcohol from starved starter. Stir it back in, then feed. If very old, pour off and feed fresh.

Question 33 Sourdough Baking Complete Guide

Difference between cold and warm autolyse?

Warm (room temp, 30-90 min): enzymatic activity. Cold (fridge, 8-24h): even more flavor and extensibility, slower gluten. Whole rye carries more wild microbes and nutrients — establishes faster. AP works but takes longer and yields less vigorous culture. Windowpane test: stretch a piece thin. If you can see light through without tearing, gluten is well-developed. Whole grain feeds microbes faster → faster, more active levain → more vigorous oven spring.

Question 34 Sourdough Baking Complete Guide

What is the difference between al dente and fully developed gluten?

Italian/French term for the gas pockets (holes) in crumb. 'Open alveolation' = holey crumb. Place shaped dough in fridge overnight (8-24h at 4°C). Slows yeast, lets bacteria add tang, makes dough easier to score, improves crumb. Al dente = gluten formed but still tight; some tearing at windowpane. Fully developed = no tearing, very extensible — needed for open crumb. Detrempe: flour+water mix before adding fat/salt in laminated doughs. Poolish: liquid preferment with commercial yeast. Both are pre-mix stages.

Question 35 Sourdough Baking Complete Guide

Difference between 'young' and 'mature' starter?

Bread flour: 12-14% protein, stronger gluten, holds high hydration.
AP: 10-12%, works but gives tighter crumb. Often unrecoverable for shape but bake as focaccia — pour into oiled pan, dimple with fingers, bake at 230°C. Young: hours past feeding, mild CO₂ production, less acid. Mature: 6-12h at room temp, peak activity, balanced acid profile. Chlorinated water can weaken gluten and disrupt yeast. Let water sit 24h uncovered, or use filtered water.

Question 36 Sourdough Baking Complete Guide

Banneton — what for?

Place shaped dough in fridge overnight (8-24h at 4°C). Slows yeast, lets bacteria add tang, makes dough easier to score, improves crumb. An oval, free-form loaf shaped like a rolling pin. Ideal for slicing for sandwiches; good crumb for toast. Wheat protein concentrate added to boost strength. 1-2% helps with high-hydration or whole-grain doughs. Proofing basket lined with rice flour. Supports dough during final proof; leaves spiral marks.

Question 37 Sourdough Baking Complete Guide

Can you proof in a colander?

Yes — line with a floured tea towel. Smaller, less traditional spiral than a cane banneton. Bulk: dough as a whole, before shaping.
Proof (final): shaped dough rising in a banneton before bake. Use 50/50 rice + all-purpose, or 100% rice. Tap out excess. For sticky doughs, line with a floured cloth liner first. Rye has soluble fiber that gels and traps gas — crumb becomes more uniform and moist but denser. Adds deep, malty flavor.

Question 38 Sourdough Baking Complete Guide

Boule vs batard: which holds shape better?

Keeps surface pliable for oven spring, then stops gelatinization so the crust sets and browns. Without it: thick, leathery, splits randomly. Boule — round tension is more forgiving. Batard requires tighter shaping or it flattens during proof. The raised, crispy flap of crust along the score line — sign of good oven spring and a sharp, well-timed cut. Steel: higher thermal mass, faster heat transfer — better oven spring. Stone: cheaper, more even radiant heat, slightly less spring.

Question 39 Sourdough Baking Complete Guide

What is inoculation percentage's effect?

96-99°C — confirmed with a probe thermometer. Higher (20-25%) = faster bulk, more open crumb, less sour. Lower (10-15%) = longer bulk, deeper flavor, tangier. Al dente = gluten formed but still tight; some tearing at windowpane. Fully developed = no tearing, very extensible — needed for open crumb. 5-10 mm deep, 30-45° angle. Shallow = little ear. Too deep = collapses.

Question 40 Sourdough Baking Complete Guide

How to store cut sourdough?

1-2 days: cut side down on a board, or in a paper bag (keeps crust crisp). Avoid plastic — softens crust. Pancakes, waffles, crackers, pizza dough, banana bread, fried 'discard crackers', or as a pre-ferment to boost flavor in any dough. Traps steam from the dough itself in the first 20 min of bake. Crucial for crust formation and oven spring. Surface dries slightly during retard, then expands upward in steam. Retard at least 8h for best ear.

Question 41 Sourdough Baking Complete Guide

What is a 'bloomer' shape?

Linen cloth folded into ridges, dusted with flour. Dough batards rest seam-up between folds during final proof. An oval, free-form loaf shaped like a rolling pin. Ideal for slicing for sandwiches; good crumb for toast. Discard most, feed 1:2:2 every 12h at room temp. Within 2-3 days it should be active again. Smell sweet/fruity = healthy. Italian/French term for the gas pockets (holes) in crumb. 'Open alveolation' = holey crumb.

Question 42 Sourdough Baking Complete Guide

How to test gluten development?

Windowpane test: stretch a piece thin. If you can see light through without tearing, gluten is well-developed. Yes — use a baking stone + steam tray (lava rocks, hot water in metal tray, or ice cubes). Covered roaster also works. Bulk in fridge for 12-24h. Slows yeast so dough stays under-proofed for longer. Strong, complex flavor. Inoculation = levain/flour ratio in dough. Starter % = levain as % of total flour. Tartine's 20% levain = strong inoculation.

Question 43 Sourdough Baking Complete Guide

What is a 'pan loaf' sourdough?

Starches are still gelling; cutting early causes gummy interior. 1 hour minimum, ideally 2-4 hours. Even overnight develops flavor. Final proof and bake in a loaf pan (Pullman or standard). Easier shaping, even crumb, but less dramatic ear and thinner crust. Crumb: interior structure of the loaf. Crust: outer baked shell. Both are qualities to evaluate in a finished loaf. Reusable cloth that fits inside a banneton — prevents sticking and gives an even spiral pattern.

Question 44 Sourdough Baking Complete Guide

Beginner hydration target?

Mix 50 g whole rye flour + 50 g water in a jar, rest 24h. Discard half, feed 1:1:1 daily. Active bubbles usually appear day 3-7. Discard is less active; works in quick breads, pancakes, crackers, or as small inclusion. Not strong enough as primary leaven. 65-72% with bread flour — easier to handle while still giving open crumb. The raised, crispy flap of crust along the score line — sign of good oven spring and a sharp, well-timed cut.

Question 45 Sourdough Baking Complete Guide

Oven spring?

15-20 minutes for home ovens. Remove lid or vent steam, then continue dry 20-30 min for color. Rapid expansion in the first ~10 minutes of bake from heat-released CO₂ and steam. Aim for a 'leap' in volume. Yes — proof, then freeze unwrapped 1h, wrap tightly, freeze up to 1 month. Thaw in fridge overnight, then bake. Window of time dough is workable — from end of mix to collapse. Wider tolerance = more flexibility, easier schedule.

Question 46 Sourdough Baking Complete Guide

What is 'thaw and prove'?

Yes — use a baking stone + steam tray (lava rocks, hot water in metal tray, or ice cubes). Covered roaster also works. Freezing after final shape, then retarding cold overnight, then baking straight from fridge. Common in artisan bakeries. 5-10 mm deep, 30-45° angle. Shallow = little ear. Too deep = collapses. 65-72% with bread flour — easier to handle while still giving open crumb.

Question 47 Sourdough Baking Complete Guide

What is the difference between a single and double build?

Any portion of dough fermented before final mix — poolish, biga, levain, or pâte fermentée. Boosts flavor and extensibility. Refrigerate shaped dough 24-72h for maximum flavor, then bake directly from fridge (no warm-up). Extends retard window. Two perpendicular cuts — opens loaf in 4 sections, common on round boules. Decorative, not for max spring. Single build: one feeding of starter to make levain. Double build: two successive feedings, used when starter is sluggish or fridge-cold.

Question 48 Sourdough Baking Complete Guide

Stretch and fold — when and why?

An oval, free-form loaf shaped like a rolling pin. Ideal for slicing for sandwiches; good crumb for toast. Stiff: 50-60% hydration, slower rise, more acetic acid (sour). Liquid: 80-100% hydration, faster rise, more lactic acid (mild, yogurty). Every 30 min during bulk for the first 2-3 hours. Strengthens gluten and degasses lightly; replaces hand kneading. Inoculation = levain/flour ratio in dough. Starter % = levain as % of total flour. Tartine's 20% levain = strong inoculation.

Question 49 Sourdough Baking Complete Guide

What is the difference between a 'tin loaf' and 'pan loaf'?

Browning of sugars above 160°C. Contributes to dark crust color and complex flavor. 96-99°C — confirmed with a probe thermometer. Warm (room temp, 30-90 min): enzymatic activity. Cold (fridge, 8-24h): even more flavor and extensibility, slower gluten. Tin: open-top Pullman-style. Pan: enclosed with one open side, gives square sandwich slices.

Question 50 Sourdough Baking Complete Guide

Score depth?

12-18 h. Beyond 24-36 h, gluten can over-relax and dough becomes hard to score. Too gentle: dough sags into a flat loaf.
Too rough: tears gluten, dense bread.
Aim for taut surface tension without ripping. Grease pan, place shaped dough, proof until just above rim. Cover with foil 20 min, uncover for 20-25 min at 200-220°C. About 0.5 cm with a sharp lame at a 30-45° angle. Controls expansion and oven spring direction.