Mastering “Sticky but Not Collapsing” in Sourdough

Sourdough baking is an adventure, especially when you dive into the world of wet inclusion sourdough. It can feel messy, sticky, and a bit chaotic, but don’t let that scare you! Sticky doesn’t mean ruined; it means you’re on the right track.

In this post, I’ll take you through what “sticky but not collapsing” really means. I’ll share insights, tips, and a peek behind the scenes of my baking process. Let’s get our hands doughy!

The Importance of the Outer Skin in Wet Inclusion Sourdough

When you’re shaping sourdough with delicious inclusions like strawberries, cherries, or even chocolate, things get interesting. The hydration level skyrockets, and sugar dissolves, which can mess with fermentation timing. Plus, those heavy inclusions add weight to the gluten structure, making it even more crucial to handle your dough with care.

The outer skin of the dough is your best friend. It acts as a structural barrier. If you tear it aggressively, you risk losing all that precious tension. But if you stretch and form it gently, you preserve gas retention and support a glorious oven spring.

That’s the fine line between chaotic dough and controlled fermentation.

Key Principles to Remember

• Wet inclusions increase hydration: More moisture means more care.

• Underproofed dough handles inclusions better: Trust me on this one.

• Gluten structure must support added weight: It’s all about balance.

• Surface tension is essential during shaping: Keep it tight!

• Patience improves final scoring: Good things come to those who wait.

  
  

The Full Valentine’s Sourdough Process

This post is inspired by a longer Valentine’s sourdough session where I created some delightful treats:

• Strawberry Shortcake Sourdough

• Cherry Cordial Sourdough

• Various wet inclusion doughs

• Real-time shaping adjustments

  
  

In the full video, I walk you through hydration management, inclusion layering, shaping techniques, fermentation timing, and the beautiful chaos of artisan bread making.

👉 Watch the full process here: Valentine’s Sourdough Session

Who Can Benefit from This Technique?

This wet inclusion sourdough technique is perfect for anyone looking to experiment with:

• Strawberry sourdough bread

• Cherry chocolate sourdough

• Sweet sourdough inclusions

• High-hydration artisan bread

• Valentine’s Day sourdough recipes

• Advanced shaping methods

  
  

If your dough feels sticky but not collapsed, you’re probably closer than you think. Embrace the messiness!

Tips for Success with Wet Inclusion Sourdough

1. Embrace the Stickiness

First things first, don’t panic when your dough feels sticky. That’s a sign of hydration, which is essential for flavor and texture. Embrace it!

2. Use the Right Flour

Choosing the right flour can make a world of difference. Look for high-protein flour to give your dough the strength it needs to support those heavy inclusions.

3. Experiment with Inclusions

Don’t be afraid to get creative! Try different fruits, nuts, or even spices. Each addition will bring a unique flavor and texture to your bread.

4. Practice Your Shaping Techniques

Shaping is an art. Take your time and practice different techniques. Watch how the dough responds to your hands. It’s all about finding that sweet spot between tension and relaxation.

5. Be Patient

Good things take time. Allow your dough to ferment and rise properly. Rushing this process can lead to disappointing results.

Conclusion: The Joy of Sourdough Baking

Baking sourdough is not just about the bread; it’s about the journey. Each loaf tells a story, and every sticky moment is part of that tale. So roll up your sleeves, get messy, and enjoy the process.

Remember, if your dough is sticky but not collapsing, you’re on the right path. Keep experimenting, keep learning, and most importantly, keep baking!

Let’s create some amazing bread together!