When I score my dough with a sharp knife (about 1/2 inch), which is in a loaf pan at this point, the dough deflates quite a bit. Feels to me like it's overproofed if this happens? Is that correct? Log in or register to post comments Probably so, Andrew.Can you link to formula you are using? Also when you can post images. Log in or register to post comments Could be that or just not enough strength in the dough (too little kneading and stretch & folds) Log in or register to post comments
Probably so, Andrew.Can you link to formula you are using? Also when you can post images. Log in or register to post comments
Could be that or just not enough strength in the dough (too little kneading and stretch & folds) Log in or register to post comments
Probably so, Andrew.
Can you link to formula you are using? Also when you can post images.
Could be that or just not enough strength in the dough (too little kneading and stretch & folds)