Why You Need To Be Gentle When Working With Your Sourdough

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The sourdough you mold shouldn’t feel limp or overly sticky, and once baked, the crumb of the inside of your bread should have a cohesive hole-dappled look throughout each slice. So ensure this holey texture happens, as you stretch and fold the dough and strive to get the right texture prior to baking, remember that you’re strengthening the dough and also preserving some of that trapped air necessary for a perfect bake. 

Whether you’re making a regular sourdough recipe or hot honey sourdough, resist the urge to get too aggressive with your dough. Instead of a rough abrasive shaping, think of the molding process as a gentle pressing and firmer folding as you form the dough mass that will become part of tomorrow’s breakfast. This gentler approach will yield a loaf of bread that offers a satisfyingly springy center and a crunchy crust that will have you planning your next bake. Be good to your sourdough, and it will be good to you in return. 

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