September 12, 2021 - 2:45pm
Over or under proofed
Hi everyone, I need some help as I am new to this journey of sourdough bread. Can anyone tell me if this bread is over or under proofed? By a little or by a lot? I need some guidance in the proofing department.
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looks good. I wouldn't call it under or overproofed. The bottom crust is darker. Can't see the corners or sides which might tell more. There are a few large bubbles tunneling the loaf. Interesting. Where are they coming from? I'm trying to look for a pattern that shows how the loaf was shaped. Any info for us?
Thanks for your answer. It was a not very pretty batard. Here’s one more pic, maybe that helps.
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I’d say there are signs of under fermentation in your crumb. Overall the crumb is tight and you have the typical tunnels in the upper half of the loaf, both are signs of under fermentation. Bulk longer, warmer or both. Make sure your levain is at peak when used, any or all of these things will help.
Benny
Thanks, that is very useful. Next time I’ll bulk longer and cross my fingers to not over bulk. This is fun!
don't be too gentle. Pop some of those big bubbles that form on the edges and surface, they just get bigger and throw off your guestimating when the bread is ready for the oven. :). Gas oven?
Ok, I’ll pop them next time. And yes, gas oven. How can you tell that? O.O
From the bottom crust. It often gets too much heat in a gas oven. Several ways to tweak that. Simple way is just to move up a notch or add a small cookie sheet under the loaf, Double pan or switch to a reflective sheet. One can also slip in a sheet of alufoil between baking sheet and rack. Depends on set up. :)
Thanks for sharing your knowledge. May the universe give you a thousand of pretty and tasty loaves.