this is my sixth ever loaf…is it properly proofed, under/over proofed? any tips/advice would be appreciated!
here’s the recipe i used: https://youtu.be/Ot_2nNDVxKA?si=0iWeIdkFinopAHpC
by timeyw1mey
this is my sixth ever loaf…is it properly proofed, under/over proofed? any tips/advice would be appreciated!
here’s the recipe i used: https://youtu.be/Ot_2nNDVxKA?si=0iWeIdkFinopAHpC
by timeyw1mey
3 Comments
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I know you linked the YouTube video that has the recipe you followed but it’s difficult (i.e. a bit too big of a commitment for a Reddit post) to watch the entirety of the video to know what you did. How long did you bulk ferment for and what was your room and dough temperature? At a glance, I would guess underproofed: dense/tight crumb and large ear. I used to get similar crumb proofing for 4-5 hours and only started getting beautiful open crumb at 7-8 hours of bulk fermentation.
I agree with the other commenter, great shaping, scoring, good spring but the crumb still looks a little dense and underproofed. Agree with bulk ferment for another hour and compare.