Review these common diagnostic scenarios to self-correct methodology errors.
01 / Why is my crumb dense and heavy?
Usually indicative of severe under-fermentation. The dough was shaped and baked before the yeast produced enough gas. Ensure your bulk fermentation environment is warm enough (24-26°C) and judge by volume increase, not the clock. Alternatively, the starter may have been sluggish and unfed prior to mixing.
02 / Why does my dough flatten out when turned out of the banneton?
This is classic over-fermentation or a lack of structural tension. As dough ferments, acids break down the gluten network. If pushed too far, the structure liquefies. If fermentation was correct, the issue lies in shaping—you failed to create a taut outer skin before placing it in the basket.
03 / How long does establishing a new sourdough starter take?
Despite claims of "ready in 3 days", a resilient, predictable starter usually requires 10 to 14 days of consistent daily feeding to stabilize its microbial colony and reliably leaven bread. Early bursts of activity on days 2-3 are often unwanted leuconostoc bacteria dying off, not yeast.
04 / Can I use a regular baking sheet instead of a Dutch Oven?
Yes, but you must manually create steam. Pre-heat a heavy cast iron pan on the floor of the oven and pour boiling water into it immediately after loading your dough onto the baking stone/sheet. The Dutch Oven is simply an easier, more consistent micro-climate.
05 / What does it mean to "score" the dough, and is it required?
Scoring is using a razor (lame) to create intentional weak points in the dough's skin just before baking. It is strictly required. Without it, the rapid expansion of gas will cause the loaf to rupture unpredictably at its weakest points, usually blowing out the side.
06 / Why is my crust pale and soft?
Under-baking, low oven temperature, or lack of steam. Ensure your oven is fully preheated to at least 250°C (480°F) before loading. The Maillard reaction requires high surface temperatures. If the crust softens immediately after cooling, moisture is migrating from the crumb—bake it 5-10 minutes longer.