I made Peter Reinhart's BBA multigrain extraordinaire.
It seemed over proofed when it went in the oven and collapsed a tad in the middle. When I cut into it, does this show under proof? Tighter crumb at the bottom.
More photos here:
What's the over under on the proof
But very nice.
I would say part of the loaf was overproofed, the majority seems to be fine. Next time just take off 15-20 min. and you should be fine. And yes, a little underbaked at the bottom.
the photo shows that the lower third of the crumb is slightly compressed. This indicates mild overproofing. Fortunately, it wasn’t too far gone and you have a lovely loaf of bread.
Paul
upside down during the final rise? It may have benefited from an upside down rise.