Here is the full recipe I used:
https://www.thesproutinghomestead.com/easy-crusty-sourdough-bread-recipe
Ingredients for reference:
100 g Active sourdough starter (100% hydration)
325 g Water
475 g Bread Flour
10 g Salt
I let it rest for 2 hours at room temp after my last set of stretch and folds (~72°F), then put in fridge to cold proof for about 20 hours (didn’t go as long as the recipe listed because it got HUGE overnight!). I had low hopes because from what I’ve read it had all the classic signs of overproofing. I had also accidentally put it seam side down in the banneton, so the scoring went a little haywire. But hey! What I thought was going to be a complete failure turned out kinda pretty! I feel like I always overproof or underproof (judging by texture of the dough), but once I bake it, the crumb tends to look the same. I am a pretty new sourdough baker so any tips appreciated. 🥰
by RizzEm_withthe_Tism
3 Comments
That looks awesome!
This is maybe slightly over proofed, dough has a lot of lean way before it collapses. To me this is perfect 🙂
To me it doesn’t even look overproofed