This was a "Lazy" loaf. Mixed ingredients 500g SWBF, 345g Water (69% hydration), 50g Starter (did 10% starter because I knew I was doing a low and slow BF), 10g Salt, drizzle of olive oil. Into shaggy dough then left for 30 mins and did a stretch and fold. Then left to BF for 8 hours at about 16°C (60F). In the morning it only showed about a 20% rise but I still wanted to bake when I came home from work 8 hours later. So instead of shaping and transferring to the fridge I shaped and put in basket then just left on counter still at 16°C – 17°C(ish). When I got home 8 hrs later ( so 16hrs BF total) the dough was HUGE. Literally almost spilling out the banneton. So I put in the fridge while I heated the dutch oven for 1 hour.
When I turned it out of the banneton and scored it basically turned into a pancake, like soo flat I was like oh god this will be awful. Anyway baked with lid on for 25 mins at 250°C then lid off for 20 mins at a slightly lower temp. And was so surprised it actually rose a decent amount. When I cut into it I was so pleased to still see a great structure inside.
It's super soft and still springy. As you can see from the photo there was not much oven spring which I think is due to shaping basically half way through BF and losing all shaping tension (which probably didn't help with flattening either).
Think this goes to show if you have a very strong flour (mine 14.5% protein), you can push proofing time a lot and being on the over side is not a huge deal and much better than being on the under side.
by edzzakky
13 Comments
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Beautiful turtle, but this is a bread subreddit, sir.
Bread is bread, good job
My partner loves the overproof, as long as it didnt collpase too much.
I got a ton of failed loaves, among which the most spectacular is a flat, gummy, 100% sourdough rye bread disc (more cookie than loaf), almost downright impossible to slice. I ate any single of them, included the disc of shame – my daughter even loved it). Your loaf looks good, sir.
https://preview.redd.it/w0vhi51bfc7g1.jpeg?width=365&format=pjpg&auto=webp&s=35d7fb65888dc27c9e81ee71a7a37e26f6e27a1b
It’s one of these that hasn’t hatched quite yet. Still a little light in color at its stage.
Overfermented is always better than underfermented
What makes you say that’s over fermented? The issues on the outside look like a shaping issue. The inside shows no indication of being over fermented. Looks delicious.
I have a love for these weirdly shaped ‘little accident’ breads.
Most bizarre loaf I have ever seen, but I must say the inside looks absolutely amazing. I, too, thought you were holding either a turtle or an unhatched creature. I’d totally gobble that up!
Looks gorgeous!
Not overproofed. The crumb looks very good.