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Overproofed dough left me with a perfect hole in the middle of my slices
In Sourdough

Overproofed dough left me with a perfect hole in the middle of my slices


Using the beginner sourdough recipe from theperfectloaf.com. How could I use this hole to my advantage? Wrong answers only.

by bustogab

35 Comments

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  2. muld3rsgirl

    I don’t know what it’s called but you can fry an egg in that hole for breakfast!

  4. tedatron

    Weird I’ve never thought to use a whole egg in its shell as an inclusion.

  8. No_Amount_7886

    Add a sparkly beaded chain and hang it from your rear view mirror!

  10. Substantial_You_2669

    This tunneling with smaller holes around it actually suggests it was underproofed rather than over proofed. Just to help you troubleshoot for next time so you’re not going crazy trying to cut your ferment times lol!

  11. adam_von_szabo

    The bottom has small holes and it is triangular shaped, it looks like a little under proofed

  12. Fractal_self

    Awesome make a Popeye. Put this in a pan with some butter and crack an egg in the hole.

  14. Gaffer_Gamgee

    Hey, at least you can hang your bread up now!

  16. FeralGinger

    I am learning so much from this comment section. Thank you for posting OP!

  21. PunnyBaker

    Thats a speed hole. It makes the bread go faster

  22. nm_factoroff

    This happened to my loaf yesterday! I was playing around with proofing times and I underproofed it, 5 hrs vs normal 8. Seems like with more time the gas would be more evenly distributed.

  25. thescatterling

    Have of Odysseus fire an arrow through some slices stacked in a straight line.

  27. wobble_snake

    Now you can loop your belt through it for transportation

  28. Delicious_Fan_207

    It looks like an entrance for a hobbit hole haha

  29. FruityBoomies

    Although this is probably underprooffed, I love it!

  31. VividWallflower63

    Toad in the hole! They’re really yummy