Could I please have your opinion on my loaf, pictures attached. I am not sure if it is over or under proofed. It seems to me to be kind of a little 'doughy' around the middle !
Can see the doughy bits. It's either over-proofed and/or under baked. I think!
Signs of both. Crust is quite think and crumb a bit dense which points to over proofing. And base of bread is quite light which might point to under baking. Still, I bet it toasts up nicely.
Really not sure what went wrong here as I have been having a lot of success with my Poolish recently, never had this before ? I am wondering if I had a slight oven disfunction, I did nothing different to my previous successful bakes, except, it was proofed for 70mins rather than my usual 60 because of an unexpected visitor at just the wrong time. Surely this couldn't because of 10 mins more than usual ?
Is it proofed, or baked, just perfectly? Perhaps not. Is it a failure? No! Who said you haven't 'cracked it'? We don't work in perfect conditions be it proofing at and exact temperature, baking in an industrial oven or being able to work without unexpected visitors. Is it a little doughy in the middle? Yes but certainly not a failure. Toast a bread like this and it would be indistinguishable from a perfectly proofed and baked loaf.
Over proofing is likely the cause of the bread's thick crust and dense crumb. And the bread's feathery bottom suggests it was underbaked. Plenty of new and intriguing details included. [size=1][url=https://geometrydashlite.co/][color=#FFFFFF]geometry dash[/color][/url][/size]
Can see the doughy bits. It's either over-proofed and/or under baked. I think!
Signs of both. Crust is quite think and crumb a bit dense which points to over proofing. And base of bread is quite light which might point to under baking. Still, I bet it toasts up nicely.
Hi Abe,
Really not sure what went wrong here as I have been having a lot of success with my Poolish recently, never had this before ? I am wondering if I had a slight oven disfunction, I did nothing different to my previous successful bakes, except, it was proofed for 70mins rather than my usual 60 because of an unexpected visitor at just the wrong time. Surely this couldn't because of 10 mins more than usual ?
Really thought I had cracked it !?
Is it proofed, or baked, just perfectly? Perhaps not. Is it a failure? No! Who said you haven't 'cracked it'? We don't work in perfect conditions be it proofing at and exact temperature, baking in an industrial oven or being able to work without unexpected visitors. Is it a little doughy in the middle? Yes but certainly not a failure. Toast a bread like this and it would be indistinguishable from a perfectly proofed and baked loaf.
Well, thanks, Abe, but it is now in the Bin and I have started a new Poolish........tomorrow will be better. I hate second best !
Thanks for your supporting comments !
Over proofing is likely the cause of the bread's thick crust and dense crumb. And the bread's feathery bottom suggests it was underbaked. Plenty of new and intriguing details included. [size=1][url=https://geometrydashlite.co/][color=#FFFFFF]geometry dash[/color][/url][/size]