Flat loaves:( this beginner needs help
I made a couple of half-size loaves following the Tartine recipe. I monitored the temperature throughout the BF and it was around 80F. I then did a long second proof in the fridge from 3pm until 8am. See the pictures to see what a sad flat pair of loaves I got :( The taste is nice and sour, but there's zero oven spring.
My starter is a few weeks old and doubles nicely twice a day (at 72F) when fed 1:2:2.
- Is it possible my bread is still underproofed or did I mess it up in another way?
- Is my oven not hot enough? It only reaches about 250C. I don't have a dutch oven (and I am currently stuck at a family member's house while borders are closed in Europe due to corona), so I am baking it on a baking sheet covered with a metal bow (both preheated in the oven).
Your bread is underproofed.
The picture with the big hole is a perfect example of an underproofed bread that went too early into the fridge for proofing. Great! ;)
I would hope others would give their diagnosis. The profile, lack of oven spring, tunnel under the crust and the signs of fermentation in the smaller bubbles suggests these loaves proofed too long.