i was really exited about this bread. I used einkorn flour which I haven't used before. Recipe From tartine no 3. All was going well, even adding all the water suggested, by adding during stretch and folds. After a nice tight shaping and top dusted with bran, I was feeling very optimistic that this was going to be one of my best bakes. Came down this morning to bake - and yes - I forgot to put it in the fridge. 12 hours out at about 14c.
Well on the good side I now know what a totally overprooved loaf looks like.
Try and rescue the loaf-don't waste it! Great opportunity to see how einkorn performs under duress. At the very least, break off pieces and put it into a waffle maker for a liege-style waffle.
Don't feel bad!
My last bake of 1-2-3 sourdough (I've been doing a series of controlled bakes), was also slated to be "best ever". Everything improved.
I completely spaced out on the "autolyse/add salt" step. Huh? How'd that happen?? :)
Texture was great; bread was tasteless. It's in the freezer now, and I'll be making croutons or stuffing out of it.
and mixed flour/ water for an early morning Autolyse before having any coffee...got the amount of water totally wrong - and ended up with soup - only realizing later that I remembered the amount of water wrongly but could have sworn that was the right amount - but obviously wasn't ..so I make sure that I am awake now before I mix flour and water! Ha, Ha, Ha Kat
Well I baked it anyway. Description - flat and very doughy. Very sour. I'll crumb the rest of the loaf and use it in something.
I've still half a bag left, so I'll have another go at this bake. One step forward two back. .