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CAIf the dough is NOT coming out clean from the bowl, what does it mean?
It means the dough is still weak or unbalanced.
This can happen for several reasons — not just hydration
1- Reason: Gluten is NOT developed yet
Why it happens:
Too few stretch & folds
Folds done too gently or too quickly
Dough didn’t get enough resting time
How to tackle:
Add 1–2 more sets of stretch & folds
Keep 30–45 min gap between folds
Stretch till resistance, don’t tear
Reason 2- Hydration is too high for that flour
Why it happens
How to tackle:
• Reduce water by 2–5%
• OR switch to stronger flour
• start at 65–68% hydration
“Not every flour can hold high hydration.”
3- Reason: Dough is over-fermented
Why it happens:
• Too warm environment
• Long bulk fermentation
• Starter too strong or used in excess
Signs:
• Dough feels loose & sloppy
• Tears while folding
• Sticks even after folds
How to tackle:
• Reduce bulk time
• Use cooler water
• Reduce starter percentage slightly
“Over-fermented dough loses strength and becomes sticky again.”
4- Reason: Starter is weak or unbalanced
Why it happens:
• Starter used before peak
• Too acidic starter
• Inconsistent feeding
Signs:
Dough feels sticky but doesn’t stretch well
No strength even after folds
How to tackle:
Use starter at peak or just before peak
Feed regularly for 2–3 days before baking
Maintain correct feeding ratio
“Strong starter = organised dough.”
Sourdough dough strength, stretch and fold technique, gluten development, sourdough fermentation, dough hydration, clean bowl test, sourdough troubleshooting, bulk fermentation tips, sourdough baking class, artisan bread making
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