June 17, 2020 - 12:18am
Underproofed or Overproofed?
Newbie sourdough-er here.
Without giving too much info, does this baked loaf look underproofed or overproofed to you?
Thanks for your help!
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Newbie sourdough-er here.
Without giving too much info, does this baked loaf look underproofed or overproofed to you?
Thanks for your help!
With only this picture I would say under proofed.
hmm…
~4hrs shape + proof
~20hrs retard in fridge
~1hr outside fridge (until oven warms)
maybe something wrong with my starter…
very weird… will try again! Thanks for your comment!
How old is this starter?
Dit the dough rise at least 30% in the 4 ours bulk fermentation?
Looks under too me as well. Poke it and make sure its size has increased to your liking (i prefer 1.5 x better than double) as it comes our of the fridge.
Yeah, your starter might be a problem, but also the flour, direct contact of salt and starter and even too much chlorine or minerals in your water.
Agreed on under proofed. After seeing the times you listed I'd say almost 100%. You'd need the most powerful starter in the world to over proof in 4 hours.
Need more information to give input, including more photos. Thanks.