Been bulk fermenting for 5 hours now finished all the stretch and pulls, I’m super new to this and am worried about under proofing (It’s 26.5°c).
by smerzalon3
15 Comments
elordilover2000
looks good to me !
waynechung81
That is way overproofed. With the shape of the bowl it has at least tripled in size.
Peach_Sprinkles11
It’s done. Might even be over
Dogmoto2labs
Guess is way overproofed, but try to shape a boule.
CG_throwback
If that focaccia then it’s done.
Artistic-Traffic-112
Hi that dough looks over fermented and over hydrated. As it is i suspect it will not hold t’s shape and retard properly.
In your place i would use it to do a repeat mix if your recipe butcut back the water by 50 g
Let it autolyse, stretch and fld as before but don’t bulk ferment so long (3hrs). Shape and proof in fridge overnight. Tomorriq split in to two loafs shape refridgerate one while you cook the other.
Alternatively:
Cool rapidly in freezer fir 3/4 hour then refridgerate over night and mske a fresh loaf from scratch. The residue ill stay active in the refrigerator fir several days so make a loaf a day and freeze them .
You can perhaps still use it for a ‘loose’ bread, like focaccia, but a boule/shaped bread probably won’t hold its shape. At 26,5°C, you likely only need 2 or 3 hours if your starter is active enough!
k0rda
Don’t be discouraged and don’t throw it away. If you have a dutch oven or baking tin just make a loaf in it. It won’t look so pretty but it can taste amazing.
So worried about underproofing it that you over proofed it 😭 just like me fr
MathematicianFar106
What on earth will you do with that. For bread it’s over the top in my view.
Tita_Mama_4405
No, bake away!🙌💕👩🏼🍳
No_Supermarket_6886
Less
SLegras
I let mine proof overnight the other day and it was similar. I shaped it and refrigerator proofed it for the morning while I was at work. It turned out to be one of the best loans I have baked. Had a nice ear and everything. It doesn’t have to be perfect to taste good.
15 Comments
looks good to me !
That is way overproofed. With the shape of the bowl it has at least tripled in size.
It’s done. Might even be over
Guess is way overproofed, but try to shape a boule.
If that focaccia then it’s done.
Hi that dough looks over fermented and over hydrated. As it is i suspect it will not hold t’s shape and retard properly.
In your place i would use it to do a repeat mix if your recipe butcut back the water by 50 g
Let it autolyse, stretch and fld as before but don’t bulk ferment so long (3hrs). Shape and proof in fridge overnight. Tomorriq split in to two loafs shape refridgerate one while you cook the other.
Alternatively:
Cool rapidly in freezer fir 3/4 hour then refridgerate over night and mske a fresh loaf from scratch. The residue ill stay active in the refrigerator fir several days so make a loaf a day and freeze them .
https://preview.redd.it/q5qcn1viw49d1.jpeg?width=1440&format=pjpg&auto=webp&s=bd72eed960edadec36ba13d2c8043d52bd70e57b
You can perhaps still use it for a ‘loose’ bread, like focaccia, but a boule/shaped bread probably won’t hold its shape. At 26,5°C, you likely only need 2 or 3 hours if your starter is active enough!
Don’t be discouraged and don’t throw it away.
If you have a dutch oven or baking tin just make a loaf in it. It won’t look so pretty but it can taste amazing.
[Focaccia](https://imgur.com/a/ud8zglA) ☺️. It’s really very fluid to make, this was me making it up
So worried about underproofing it that you over proofed it 😭 just like me fr
What on earth will you do with that. For bread it’s over the top in my view.
No, bake away!🙌💕👩🏼🍳
Less
I let mine proof overnight the other day and it was similar. I shaped it and refrigerator proofed it for the morning while I was at work. It turned out to be one of the best loans I have baked. Had a nice ear and everything. It doesn’t have to be perfect to taste good.
https://preview.redd.it/pe5p4gozo59d1.jpeg?width=3024&format=pjpg&auto=webp&s=b51c134f5ab7682651390ee498d40dea80326071
Put this in a flat pan and make a focaccia . Over