There is something intensely satisfying about getting great blistering on a sourdough loaf.
There is something intensely satisfying about getting great blistering on a sourdough loaf.
by jubjubmacrub
3 Comments
jubjubmacrub
Blisters are generally formed from a long, slow and COLD fermentation in the fridge. Scientifically, they are the result of gasses in the dough slowly escaping to the outside of the loaf. I’ve found that experimenting with different flours is a good way of finding which gives the best blistering. For me, it’s a certain organic white flour i use in my starter that gives consist blistering.
My very unscientific reasoning for this is that the organic flour has more lactobacillus (the bacteria found in sourdough culture that breaks down and neutralizes phytic acid, creating more gasses that your strong gluten network traps, that slowly make their way to the outside of your dough in the cold ferment stage).
Additionally, baking your loaf in a steamed environment (either a Dutch oven or a tray of water below the loaf) helps give more consist blistering as the crust remains supple and hydrated while the outer crust forms, allowing for blisters to form on the outside before the crust becomes too hard.
Mediocre-March-6526
Absolutely, those blisters add such a perfect, rustic touch! 🍞👏
LargeNHot
I find that misting the top of the loaf with water right before baking really helps with blisters too.
3 Comments
Blisters are generally formed from a long, slow and COLD fermentation in the fridge. Scientifically, they are the result of gasses in the dough slowly escaping to the outside of the loaf. I’ve found that experimenting with different flours is a good way of finding which gives the best blistering. For me, it’s a certain organic white flour i use in my starter that gives consist blistering.
My very unscientific reasoning for this is that the organic flour has more lactobacillus (the bacteria found in sourdough culture that breaks down and neutralizes phytic acid, creating more gasses that your strong gluten network traps, that slowly make their way to the outside of your dough in the cold ferment stage).
Additionally, baking your loaf in a steamed environment (either a Dutch oven or a tray of water below the loaf) helps give more consist blistering as the crust remains supple and hydrated while the outer crust forms, allowing for blisters to form on the outside before the crust becomes too hard.
Absolutely, those blisters add such a perfect, rustic touch! 🍞👏
I find that misting the top of the loaf with water right before baking really helps with blisters too.