Was feeling great about my latest loaf until I cut into it. Is it overproofed?
Followed recipe in 3rd pic but used bread flour instead of AP. Bulk rise was about 8hrs. Cold proof was about 20hrs. Baked for 25min covered and about 20-25min uncovered.
by cactusjenny
9 Comments
PersonalityLow1016
That looks like a very good loaf! There are ways to increase the ‘holes’ if that is what you are after. But really if you like it that is the ultimate test.
darlinggirlkitchen
It looks fantastic! I’m not seeing overproofed at all. It looks nicely fermented.
It’s a tight crumb but doesn’t look too dense toward the bottom. Does it smell/taste ok? Not like stale beer?
pareech
First off your loaf looks awesome.
The crumb a fully proofed loaf, with a tight crumb. It looks somewhat normal for a low hydration loaf (60%).
96dpi
Did you weigh the ingredients? What was the hydration %?
maythesbewithu
Relatively low hydration and low protein flour combine to result in sandwich bread style crumb.
For a more open crumb: change to high protein bread flour, up the hydration to 70-75%, and ensure gluten development with stretch folds every 30 minutes for the first 5 hours before cold retard.
No_Box_5387
I wish I could get my crust to look like that 🥹
IceDragonPlay
I think it looks fine and as expected for 60% water with bread flour. When you switch to bread flour from an AP recipe you probably want to take the water to at least 65% (325g). You can go higher if you are comfortable with it of course 😀
spinthatpony
Not sourdough related but your penmanship is so so so good!!!!
9 Comments
That looks like a very good loaf! There are ways to increase the ‘holes’ if that is what you are after. But really if you like it that is the ultimate test.
It looks fantastic! I’m not seeing overproofed at all. It looks nicely fermented.
https://preview.redd.it/4ioen2c0xi7e1.jpeg?width=1164&format=pjpg&auto=webp&s=1b0b6753120915a086a443df16544c2eb3f5832a
It’s a tight crumb but doesn’t look too dense toward the bottom. Does it smell/taste ok? Not like stale beer?
First off your loaf looks awesome.
The crumb a fully proofed loaf, with a tight crumb. It looks somewhat normal for a low hydration loaf (60%).
Did you weigh the ingredients? What was the hydration %?
Relatively low hydration and low protein flour combine to result in sandwich bread style crumb.
For a more open crumb: change to high protein bread flour, up the hydration to 70-75%, and ensure gluten development with stretch folds every 30 minutes for the first 5 hours before cold retard.
I wish I could get my crust to look like that 🥹
I think it looks fine and as expected for 60% water with bread flour. When you switch to bread flour from an AP recipe you probably want to take the water to at least 65% (325g). You can go higher if you are comfortable with it of course 😀
Not sourdough related but your penmanship is so so so good!!!!