Sourdough bread isn’t just bread—it’s an obsession, a science experiment, and sometimes a frustrating puzzle all wrapped into one loaf. Whether you’re new to baking or a seasoned veteran trying to perfect that Instagram-worthy loaf, you’ve probably asked yourself the million-dollar question: What should sourdough bread actually look like?
Does it need a deep golden crust? Huge cavernous holes? A tangy flavor? Spoiler alert: there isn’t a one-size-fits-all answer. But don’t worry, we’re here to break down exactly what makes a sourdough loaf the real deal. By the end of this (long but necessary) deep dive, you’ll know exactly what a sourdough bread is supposed to look like—and why that varies depending on your baking goals, style, and flour choices.
Oh, and we’ll throw in a few tricks along the way to make sure your sourdough game levels up—from mastering its appearance to nailing its taste and texture.
Crust Goals: What a Perfect Crust Should Look Like
Does Color Matter?
Here’s the short answer: yes. Your sourdough’s crust is its first impression, and believe me, people (and your Instagram followers) judge. But that doesn’t mean one color fits all!
- Deep Golden Brown: This is the classic sourdough “look.” A deeper bake caramelizes the natural sugars in the crust, creating a gorgeous color and giving it that nutty, roasted flavor. If your sourdough’s crust looks pale, you might need to let it bake longer or crank up your oven’s temperature.
- Matte vs. Shiny Finish: The best sourdough crust has a matte finish with little cracks that appear as the loaf cools. If your crust looks overly shiny or waxy, you may have used too much steam during baking.
Pro Tip: Want that coveted blistered look? It’s all about cold-proofing your dough. Letting it rest in the fridge overnight creates surface tension and enhances blistering, which adds a nice artisanal feel.
Crispy Textures Matter
Your sourdough crust shouldn’t just look good—it should sound good. A properly baked loaf will “sing” (crackle) when it’s pulled out of the oven. Press lightly on the sides—does the crust feel firm, crispy, and slightly thicker than a regular loaf of bread? If it’s soft or soggy, you might have pulled it out too soon.
The Crumb Debate: Tight Crumb vs. Open Crumb
Right behind “What Should Sourdough Bread Actually Look Like?” is another key question: What the heck is going on inside my loaf? This is where the infamous crumb comes in.
Tight Crumb (A.K.A. Fewer Holes in the Dough)
Not every sourdough has to have huge holes, despite what Instagram will have you believe. If you’re going for a sandwich loaf or something more functional (hello, grilled cheese perfection), a tighter crumb is ideal.
- What It Looks Like: The crumb should have small, even pockets throughout the bread. They shouldn’t be too dense or gummy—this usually means your dough was under-proofed.
- How to Check: Slice the bread, and give it a slight squeeze. A properly proofed tight crumb will bounce back slightly but maintain a delicate softness.
Open Crumb (A.K.A. Holey Bread Glory)
Huge airy cavities aren’t just pretty—they’re also an indication of a well-fermented dough with good hydration and strong structure. But achieving them takes effort.
- What It Looks Like: Picture this: big, uneven pockets of air that make your slice look light and almost web-like. If your holes are small or non-existent, your gluten development might need work, or your shaping technique needs more finesse.
- How to Check: Hold your slice up to the light. Can you (sort of) see through it? That’s open crumb magic.
Common Pitfalls: Why Does My Crumb Look Weird?
- Under-Fermentation: If your dough didn’t proof long enough, your crumb will feel tight, gummy, and fragile.
- Over-Mixing: Overworked dough = no air pockets. Be gentle. This isn’t a gym session!
- Techniques Gone Wrong: Shaping sourdough correctly creates tension and structure, which makes all the difference. You might need practice folding the dough (proper folds help trap air).
What Should the Shape Be Like? (A.K.A. That Beautiful “Oven Spring”)
A well-baked sourdough loaf is like the bread version of a good self-esteem day—it rises tall, puffy, and full of confidence.
Here’s what to look for:
- Moderate Dome Shape: Your loaf shouldn’t come out flat or overly domed like a football. Flat sourdough indicates under-proofing, while excessive domes can mean too much shaping tension.
- Score Bloom: Those cuts you made before baking (called scoring) are there for a reason—to direct the rise. If your dough looks like a volcano exploded where your score is, congrats! That’s a healthy bloom.
What If My Sourdough Looks Completely Different?
Let’s be real. No two loaves will ever look identical. Sourdough bread is a reflection of its environment, flour type, and even your oven’s quirks. So if you’re staring at a loaf that doesn’t scream “Pinterest-ready,” don’t panic.
Here’s how to troubleshoot based on common sourdough “personalities.”
- Flat Loaf: Your dough may have over-proofed during bulk fermentation. Next time, monitor your dough’s progress with precision using the Aliquot Jar Method for Better Bulk Fermentation.
- Overly Puffy But Dense: Overmixing is the likely culprit. Remember, sourdough dough is delicate and doesn’t need aggressive kneading. Hydration also plays a role here.
Does the Flour Affect What Sourdough Bread Should Actually Look Like?
Absolutely! The type of flour you use plays a HUGE role in your bread’s final look, texture, and flavor.
- All-Purpose Flour: Standard AP flour is accessible and yields a softer loaf.
- Bread Flour: Produces that intense crust and chewy crumb we all love.
- Whole Wheat or Rye: Flours with a higher bran content (like rye) create darker crusts because of how they bake.
For more on choosing the best flour for your sourdough adventures, check out King Arthur Baking’s Flour Guide.
If you’re new to baking sourdough, try blending bread flour and whole wheat for a gorgeous color and texture combo!
What Should Sourdough Bread Actually Look Like? Final Thoughts
There you have it, folks! Your sourdough bread doesn’t need to look like it came from a commercial bakery to be perfect. What matters most is how the bread tastes, how you feel baking it, and, most importantly, how much you enjoy eating it with copious amounts of butter.
For those aiming to crush their sourdough game, remember: practice makes progress! Want better results? Add more patience—oh, and maybe give the Aliquot Jar Method For Better Sourdough Bulk Fermentation a spin!
So next time you pull your sourdough out of the oven, ask yourself: “Is this loaf a reflection of my goals and effort?” If the answer is yes, congratulations—you’ve absolutely nailed it. If not, well… there’s always tomorrow’s bake. 😊
(P.S. If you haven’t already, bookmark this article—or better yet, share it with your sourdough crew. Happy baking!)
