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A Dutch oven traps steam, helping the bread rise and kind a crust. Some stickiness is regular, but the dough ought to turn into more elastic as bulk fermentation progresses. It also can happen with the mistaken selection of flour (all-purpose flour absorbs much less water than bread flour). A lack of rise normally comes all the way down to starter energy or bulk fermentation. This fast troubleshooting desk helps you establish the most probably trigger so you probably can regulate your next bake. Instagram sourdough typically shows highly stylized loaves made by skilled bakers.
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With some brands of bread flour, you might let the dough double in dimension; with others, it may be prepared after it rises by 75%. Pushing bulk fermentation that far might break down the gluten construction. One of the trickiest elements of sourdough baking is understanding when bulk fermentation is done. Slice or freeze the whole loaf in a freezer-safe bag for as much as 1-2 months, then toast or reheat directly from frozen.
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