I started really late yesterday and ended up leaving it to proof on the counter overnight. When I woke up, it was a balloon and I thought I had way over proof it, but I shaped it and put it into the fridge for a few hours (where it also rose a bunch more??) and then attempted to bake it.
I probably should have only changed a few things, but I changed multiple at once so I can’t really say what affected the bread the most.
I will say it’s very soft and tastes delicious! Any thoughts on the crumb? It’s not as airy but I think I like it.
125 starter
350g water
550g flour
- 7:45pm mix and make shaggy dough
- 9pm 10g salt and 1st stretch and fold
- 9:30, 10, 10:30pm stretch and folds 30 mins apart
-rest on counter covered with cling wrap until morning at 9am
-shaped and put into fridge for 3 – 4 hours
-baked 25 mins open pan with pan of boiling water under at 230°c
-baked for another 20 mins without water under.
by jigawattas
9 Comments
It does look a bit overproofed to my eye, but not terribly. Overproofing is far better than underproofing and still makes excellent-tasting bread! Nothing to feel bad about here!
My understanding is the smaller holes are what over fermented looks like, but the long tail of usable dough for great bread is really long. Timing is only punishing if you’re trying to get a more conventional sourdough crumb with bigger holes, because that’s actually got a narrow window between under/over
it’s maybe a touch over (you can tell because some of the bubbles in the crumb have flattened out) but honestly it’s dang near perfect! 😍 optimal for not losing toppings
That’s my preferred crumb structure. I know the really open big holes are photogenic but I think slightly denser crumb tastes better 🤷🏻♀️.
Over proofing is just part of my process at this point lol. Overnight bulk fermentation works best for my schedule and that means that I just make do with however much it rises. It’s actually really hard to overproof your dough to the point that it’s unsalvageable
Yours looks great!
This is great bread. It’s just a smidge over-proofed but I would say it can still be considered well-fermented.
The bubbles have a honeycomb structure to them and the crumb looks light and airy.
Not as photogenic as open crumb but damn, we bake bread to eat it and I will take this over holey bread any day of the week!
Underside seems a bit underbaked. Did you preheat oven with your dutch oven inside?
This person loafs.
Think of the butter toast you’re about to have…all those little holes are absolutely going to drink it up