Flat loaf
Possible causes include weak starter, excessive fermentation, insufficient dough strength, loose shaping or poor oven heat. Review the complete timeline.
04
Good bread begins with an understood process.
Most sourdough problems arise from interacting variables. Change one major factor at a time and keep notes. The details below describe the practical choices behind reliable sourdough.
Dense crumb
Under-fermentation is common, but very low hydration, incomplete mixing, cold dough and premature slicing can also contribute.
Gummy interior
The loaf may be underbaked, sliced too soon or made with under-acidified rye. Check bake colour, cooling time and formula.
Maison Levain note
“Consistency comes from observation: the clock records time, but the dough records conditions.”
Use temperature, aroma, strength and volume together. Written notes turn one successful bake into a repeatable method.
Explore fermentation24–48 hrsTypical fermentation window across our range
4 ingredientsFlour, water, salt and an active culture at the core
Small batchProduction planned around freshness and low waste