Yes, you can score sourdough too deeply, which cuts too many gluten strands, causing the loaf to deflate, spread out horizontally, and lose oven spring instead of rising up, resulting in a flatter loaf. While a confident, shallow score (around 1/4 to 1/2 inch or 0.5-1cm) controls expansion, a cut that's too deep releases too much dough, preventing it from lifting upwards as the steam escapes, though deeper cuts can sometimes help an underproofed loaf avoid a catastrophic blowout.
Steam will always find the weakest point in the dough in order to escape. In addition, if you score your dough too deeply, there ends up being too much dough for the steam to be able to lift. Think of the score like a shelf that you're creating, not just an incision that you're making.
You can check for proofing by gently poking the dough. If it springs back quickly it needs more time, if it does not spring back at all it's overproofed, if it does spring back but slowly and not quite all the way it's ready.
The biggest mistake with a sourdough starter is impatience, primarily by using it before it's strong enough (weak starter) or discarding too much/feeding inefficiently, which weakens it further, leading to flat bread; you must give a new starter weeks to mature and consistently feed it at its peak for proper leavening power. Other common errors include using chlorinated water, incorrect water temperature, or ignoring temperature for sluggish activity.
As long as the dough has been fermented correctly and you have scored from one end to the other you dough will open up in the oven. Don't get too caught up on angles and being too exact. Sourdough is an art and you are allowed to impart your own artistic expression!
✨Pop Surface Bubbles: Check for large bubbles on the surface, and pop them with a toothpick when you roll up the dough during shaping and before baking ( if you see any) to prevent them from expanding into tunnels. Follow for more sourdough tips to help you perfect your bake!
The 8-minute re-score lets the loaf expand in stages, giving it space to really open up without tearing the crust. Perfect for high-hydration sourdough or any crusty artisan loaf.
An overfed starter can be too diluted and it will be very watery. Your workers are there, they are just overwhelmed with too much food and water.
The 1:1:1 method for sourdough starter is a feeding ratio using equal weights of starter, flour, and water, such as 50g starter, 50g flour, and 50g water, measured by a kitchen scale. This ratio is common for maintenance, keeps acidity low by providing abundant food, and helps maintain a balanced, active starter ready for baking, often doubling in 4-12 hours at room temperature, depending on warmth.
The 13 Most Common Sourdough Bread Mistakes
This is the second proofing stage which can take anywhere between 12-48 hours. The longer you proof the dough, the more acidic it will become, and the more the gluten will be broken down.
There are many indicators but the most reliable is to accurately measure the percentage rise in the dough. However, in my experience, the percent rise is temperature dependent. When bulk fermenting at a dough temperature of 80F/28C, I look for a 30-35% rise in the dough.
Simply put, you have to control the temperature of the dough. Allowing ample time for your bread dough to rise and the yeast to form will create the holes in the bread that give it a lighter texture. Letting your dough get puffy and grow before it goes into the oven is critical.
Yes,large irregular holes surrounded by denser crumb does indicate an underproofed dough.
My loaf deflates when I score it. Why? It is over-proofed. A nicely proofed loaf should not deflate when scored.
Make sure you maintain your regular feeding schedule and store your starter at a comfortable room temperature, as yeast dies at 60°C.
Signs of an Overfed, Weak Starter
Generally, when a starter is ripe, it has risen, is bubbly on top, has a sour aroma, and has a looser consistency. Typical signs your starter is ripe and ready to be used: Some rise. Bubbles on top and at the sides.
Premature discarding and overfeeding will weaken your starter and elongate the process. Don't discard and re-feed a weak starter before it shows increasing bubble activity or height from the previous feeding. If you don't see more bubbles or a faster rise each day, skip a feeding, and give it more time.
Does it matter if my starter is thick or thin, you ask? Nope! Thick and thin starters are both full of wild yeasts and bacteria which is what your bread is begging for. The viscosity of your starter is really just a personal preference because thick and thin starters will both make bread.
Pre-shaping is not required in three typical scenarios: You are making a single batch of dough. If there is no need to divide a large batch of dough, the dough coming out of bulk fermentation may already be sufficiently formed for final shaping.
Scoring sourdough bread is important to help the dough rise in a predictable location. Otherwise, it can burst in unexpected places during baking.