350g water
500-510g flour
100-110g starter
450 for 30 min 400 for 20-25
i’ve overproofed 2 loaves and so far they have been the best sooo fluffy and tall they have the best taste. never gummy either. Is it my starter? i bought it from a lady who has had hers for over 20 years. I bulk fermented in my microwave with the light on and the dough was at 80 degrees the whole time for 9 or 10 hours i fell asleep and forgot about it. it was like 4 times the original size and just coming out of the bowl. i shaped it anyways n it held nicely and threw it in the fridge for another 6 hours till i woke up in the morning. Baked it and cut it hot and it’s perfect imo. i almost want to do this everytime lol
by Educational_Rock4545
25 Comments
forgot to add. it also doubled in size after it was in the fridge
It doesn’t look overproofed from your photos.
The same thing happened to me recently. I way over-proofed and created a Frankendough. It was massive. I had to cram it in my Dutch oven. It came out looking like the monster it was, but it was so soft and delicious, we didn’t care!
I’d say that’s only slightly over proofed. It looks great!
They aren’t overproofed lol
Finding out you’ve under fermented the rest of your loaves is your cannon event.
This is a lovely loaf
because it’s not over proofed
Mine are also some of the best when it comes to taste and texture.
Bc they’re not overproofed
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Crumb and details definitely say not over proofed lol
Because it’s very much not overproofed
sorry there is a complete breakdown of logic here. If they’re you’re best ones…they’re not over proofed.
You now have your perfect method. Microwave bulk ferment and a good nap!
Well done, looks so delicious
You can look at “over proofed” as a spectrum. 1- being a slackness in the dough and a decreased “spring” in the oven, 10 being no strength in its structure and zero sting in the oven. But… this is a matter of taste until you get to about a 4 or 5, one would argue over technicalities but it’s ultimately, I believe the issue is consistency. If you aren’t over proofing to a 4 or 5 (or beyond) and it’s always the same and your happy.. not over proofed.
That’s not overproofed, that’s perfect
Because they aren’t overproofed. You were just underproofing before.
Because they might not actually be over proofed?
The best sourdough bread is always almost overproofed! And overproofed bread always taste better than underproofed ones!
I’ve overproofed a blob. The gluten breaks down and it won’t hold its shape.
Same here!!!
This is gorgeous!
Because your “over proofed” loaves aren’t actually over proofed at all and you’ve been under fermenting the majority of ones you make.
Not at all overproofed. I blame Instagram for making people think that sourdough should have holes you can drive a truck through. Have you ever had a loaf from Poilâne? Incredible sourdough, relatively tiny crumbs. Yours looks perfect and delicious.
If it was overproofed, you wouldn’t get that nice ear.
Proofing shouldn’t be just based on length of time, it should be based on the activity of your yeast. Over proofed loaves will stop rising and collapse, because the yeast have run out of food. So long as that doesn’t happen, you didn’t overproof.
Your crumb is further evidence that you didn’t overproof – if you had, it would be much more irregular and have giant holes and collapsed areas.
Your yeast just needs longer proofing!