Dining and Cooking
Underproofed?
In Sourdough

Underproofed?


365g bread flour
60g wheat flour
85g starter
305g water
8.5g salt

Mix everything, slap folds, 4 rounds of stretch and folds 30 min apart, bulk ferment, shape into banneton, cold proof, bake 500 in Dutch over 20 min lid on, lower temp to 475, bake another ~20 min lid off

by PrisonCaleb

16 Comments

  1. ITEnthus

    By 0.1 seconds underproofed. This is perfect.

  3. spageddy_lee

    Nope.. if you want to get rid of those outlier large bubbles you can give it a few pats while shaping. If that doesnt work, you may need to teach yourself to shape without adding flour to your dougn/ surface. That surface actually becomes the middle and can trap air!

  5. IamNotYourPalBuddy

    Oh look another post asking where someone went wrong on their picture perfect loaf…

  7. New-Negotiation-158

    You could sell that in a bakery and get complements. Giaranteed

  8. Plastic_Confidence45

    How long did you bulk ferment and cold proof? I’ve been looking for a recipe to use for Christmas

  9. CthughaSlayer

    The post posting perfect loaves and asking “What went wrong here? Upvotes to the left uwu” should be insta removed at this point

  11. aeaoa_ok

    How are people baking their loaves at such a high heat uncovered and still having a light crust? Mine scorch when exposed. Is it because I add honey to mine?

  13. kiwigreenman

    I don’t make bread but I regularly buy sourdough, I would buy this pay top $ and be very happy.

  15. neighborhood_rucker

    If it is under-proofed, it would be only uber-slightly and that’s the big bubble up top. The holes are somewhat unevenly distributed and include a few very large ones. This can point to minor inconsistencies in the process.

    Could be…

    -Slight underproofing (dough had lots of oven spring, causing some bubbles to merge or tear into bigger voids).
    – Uneven gas distribution during shaping (e.g., not fully degassing or folding evenly).
    – Very high hydration combined with gentle handling.

    It’s not extreme “tunneling” (like a single massive void from severe overproofing or weak gluten), and there’s no dense bottom layer, so it’s far from a bad crumb.

    Overall, this is a very good to excellent crumb —light, airy, and flavorful potential is high. If you want it more even, try a bit more gentle degassing before final shaping, slightly longer proofing, or tighter shaping next time. Great bake!