Thought I would share my mistake – what Overproofed dough looks like !
My kitchen got hot during bulk.
The taste is still decent but a bit flat .😊
This is my Recipe – i would recommend not overproofing like i did. 😊
The ambient temp in my kitchen rose to 80f and dough was in proofer at 75f.
100g whole wheat flour
400g @kingarthurbaking bread flour
350 g water
100g sourdough starter
10 g salt
✔️Mix ripe sourdough starter and water
✔️add flours and salt
✔️ coil fold every 45 minutes to 1 hour (total 4 coil folds)
✔️rest
✔️preshaped after 6 1/2 hours at 75f (24c)
✔️after 30 min shaped and final proof in fridge for 18 hours
✔️ Next day- score bread- an additional score is done after 7 minutes in oven
✔️Bake next day at 500f (260c) with Dutch oven lid on for 20 minutes
✔️Bake additional 20 minutes with lid off at 450f (232c)
45 Comments
We make giant cheeseburgers 🍔 with our overproofed loaves. Hands down a favorite of ours to make!
Omggg look amazing i want the recipe❤
Looks perfectly fine to me!
Gluten free recipe please
I'd say, I've seen a lot worse – in my own kitchen 😂. Only thing I'd suggest is a little shorter baking time or lower the temperature after 25 mins. I'd eat that bread still 😊
Still looks and sings good❤ I bet it was amazing🎉
Is this a rage bait bc it looks perfect lol
It's still bread! Looks delicious and I'm willing to bet it tastes delicious too. I am so disappointed by the snobbish culture that has been built around sourdough. All it does is make people feel bad and give up. The best thing I ever did for my baking was to give up the pursuit of perfection that never could fit into my life's schedule and just make bread. I don't use timers, run schedules, stretch this, fold that, banneton, rice flour dust, lame score, I don't even measure anymore. I just make bread and I am happy with it because the alternative is giving it up for another couple years again because it's just too much to handle the pursuit of perfection. Done is better than perfect!
Wow, that looks scrummy, just go easy on the burnt edges, not good for the body!
Thanks for sharing
It looks like my bread. Maybe I'm overproofing the dough.
It looks very nice. Dear , we are sourdough bread oven factory in China. Our sourdough oven very hot sale in America with reasonable price and high quality.🎉
Crazy part about it is the mistakes still taste good lol thats the best part about bread
more like burnt over proofed sourdough
Looks great! Tip: don’t score your loaf if you’re sure it’s overproofed (see how it deflated the moment you cut into it)
the last loaf I made wouldn't even cut with an electric knife! I didn't want anyone to break a tooth so I threw it out…better luck next time
Looks like it needed a more narrow dutch oven
Does this affect taste in anyway?
Nothing wrong with eating that. Nice big slices too. I see and have made a lot that haven’t risen and are like a half a loaf type of thing. I prefer the look of that. Is it actually “over” proofed it just simply well proofed? 😊
Just don't score it
I'd totally still eat it!
I'd dip that in some soup
Thanks for showing it 😊 looks beautiful over proofed or not 😃😃
Now I know i dont need to panic if im not able to bake it at the planned time
My over proved sourdough was good too, phew!
No idea still what over-proofed is. I bought a loaf yesterday at bakery. To me, its very doughy and dense. It doesn’t seem right. But im not clear why i have this opinion. So im searching for answers. Hit on this video.
I never score over proofed dough. It puffs up beautifully with very little ruptures.
Actually think it looks more delicious then some of the other breads ive seen here. Look falvour packed with a chewy crushy texture.
With bread that's overproofed I do smaller cuts all over the surface. The larger cuts release more tension and will flatten the loaf, whereas the smaller ones release just enough to let the loaf expand while still keeping its shape. Looks perfect inside to me though. Probably taste better too.
What are those bowls/baskets called?
I like it this way
No such thing as over-proofed IMO. Just fermented longer, making things taste better. I slow ferment most dough in the fridge for 3 days. Makes it easier on your gut by having things aged a bit better.
Looks good !! My type of bread ❤❤❤
I'd still eat it😊
I would not have scored it
It looks awesome… no big holes. But why score while Baking and not before… seems that caused it to deflate. I like to bake mine for 25 minutes with lid at 450 and remove lid and bake 15 minutes. This way it does not get so very brown.
I like the girl
That would still work just fine. I would eat it.
How do you over proof?
looks perfect to me
Why is there a thick skin on the dough before you scored it?
I’m glad you showed this- I would have thrown it away 😢
Not good
Just bash it down again and leave it to come back up…😊
I'll have some😊
And you put in cold dutch oven at that.. will ensure it is flat.