January 3, 2022 - 1:20pm
overfermentation
Hi there
I slept in the other day and I thought my dough was overfermented. It more than doubled and grew out of its container. I think it had been going for about 16 hrs. Surprisingly, it turned out normal. I had my usual oven spring and crumb. Can anyone explain what could have happened?
Thanks
LL
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It wasn't over-fermented. Depending on how much starter, if the starter was young or mature, what kind of flour and hydration it might be quite ok for a dough to double or more.
Proof is in the pudding.
Ok because it more than doubled, I expected it to be over fermented. When I poked it after shaping, the indent did bounce back a bit so I thought it might be ok. And it turned out pretty good. Any answer as to why the top layer of my crust crackled after cooling? That was the first loaf I had baked in a DO in my new oven. One thing I did that I normally don't is I followed the instructions in the recipe which was to remove the loaf from the DO and bake directly in the oven for the last 10 min. Could that have caused the cracking or crackling
I don't bake in a dutch oven however the normal procedure is to remove the lid for the last 10 or so minutes to get a nice crust. Don't think you needed to remove the whole loaf but that would be more for convenience. Can't see the results being any different though. As to why it cracked perhaps a photo would help.
Maybe I burnt it a little😬