May 17, 2016 - 4:11pm
How NOT to overproof your dough/ferment!!! HELP!
This is the second time this happens to me, used this recipe http://cooking.nytimes.com/recipes/1018028-sourdough-no-knead-bread [1]
left it for 19 hours in an 75 to 85 degree house, and when I put it on the floured surface the down/ferment was a mess, super runny and sticky all the signs of overproofing, what did I do wrong? How to avoid it? Was it too hot? the range was 10 to 20 hours I thought I was in the window, please help.