Dining and Cooking
How's the proof?
In Sourdough

How’s the proof?


Good? Over a bit maybe? I'm really trying to understand when my bilk fermentation is good vs under/over.

250g bread flour
250g whole wheat
375g water
10g salt
100g 100% hydrated starter

Autolyzed flour for 30 minutes. Mixed in starter and salt.
Stand mixer knead for 25 minutes (was trying to accomplish the window pane test, did not work out).
Proved at 71deg, coils every hour 4 times. Rested for proving another 4 hours (exact timing is a bit hazy tbh).
Rested for preshaping 20 minutes.
Put into floured banneton at room temp for an hour. Into the fridge for 24 hours.
Baked at 500 covered 20 minutes, 30 uncovered.

by Financial_Mammoth917

7 Comments

  2. RevolutionaryMale

    This is proof that you can bake, congrats!

  4. CitizenDik

    I’d call that “fully proofed” (and not overproofed) based on how nicely the loaf’s shoulders are standing up. If you’d prefer a slightly wilder or more open crumb, try proofing ~an hour less next time and see what you get.

  6. Puzzleheaded-Push-14

    I’m surprised that you used the stand mixer for so long, and then did coil folds on top of it. It turned out exactly the way I like my crumb! The consistent shape of the boule, and the height are right on, especially with 1/2 WW flour! I’m going to use the recipe and method!

Write A Comment