Baked the San Francisco sourdough out of 'crust and crumb' by Rinehart. It tasted good and the crumb looked quite good, tender and shiny. But i can't seem to achieve a nice looking crust, it is a bit greyish. where i have slashed the loaf the colour is even wore and the slash doesn't look right.
Would be grateful for any help.
Thanks
or sugar. Apparently the yeasts ate almost all the sugars available
Ok, thanks,
would a shorter proofing time also help? and what about the lack of oven spring?
thus a shorter fermentation time would have helped. Did you do the finger test?
The loaf is clearly over-proofed.
What is the finger test and how can you determine if it is overproofed?
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but I disagree with the statement that reads:
"If the hole didn't pop back out hardly at all, rising is done and/or dough is overproofed and needs to be re-shaped."
In my opinion if the dough is overproofed reshaping it won't take anywhere. Better bake as it is and minimize damages.
really useful, i'll be sure to keep a closer eye on my proofing stage from now on, moistened finger at the ready.