How to Make Sourdough More Airy
- Use a high hydration ratio: Increasing the amount of water in your dough can help create more air pockets. Aim for a hydration level of around 75-80%.
- Stretch and fold: Performing regular stretches and folds during the bulk fermentation process helps develop gluten and trap air in the dough.
- Longer fermentation: Allowing the dough to ferment for a longer period of time can improve the texture and create a more open crumb structure.
- Use a Dutch oven: Baking your sourdough bread in a preheated Dutch oven can help create steam, which promotes oven spring and a lighter texture.
- Cold proofing: Retarding the dough in the refrigerator overnight can enhance the flavor and improve the texture of the final loaf.
- Use a starter with a strong yeast activity: A healthy and active sourdough starter will help produce a lighter and airier crumb.
- Avoid over-kneading: Be careful not to overwork the dough, as this can deflate the air pockets and result in a denser crumb.
