You’re Missing the One Move That Makes Sourdough Stay Golden, Crust Intact

Tue, 05 May 2026 10:09:19 +0000

You’re Missing the One Move That Makes Sourdough Stay Golden & Crust Intact Sourdough bread has captivated bakers and food lovers alike with its rich, tangy flavor and perfectly chewy, golden crust. But achieving that ideal sourdough—crust crisp, interior soft, and uniquely golden—requires more than just mixing flour and starter. One often-overlooked move is critical: shaping your dough correctly before fermentation and baking. Why is this technique so essential? Proper shaping not only supports even rising but also helps the dough retain moisture, form a strong gluten structure, and develop a flawless crust by controlling how the bread expands during proofing and baking. Without it, even the best sourdough starter and flour blend can result in a dense loaf with a pale, uneven crust—or worse, a cracked, soggy or overly dry loaf. ### The Golden Rule: Create Tension with Proper Stretch-and-Fold