I find myself pushing the bulk and final proof more and more in search of a more open crumb. However, when I do this, they seem to taste over-proofed, if there is such a thing. They don't look over-proofed, and have great oven spring.
Is it possible for a loaf to be over-proofed without looking it? Or perhaps my taste-buds are just odd, or I have a preference for milder tasting loafs.
Crust:
Updated photo.
I usually only bake two types of bread, underproofed and overproofed. That is definitely not overproofed . Great looking loaf.
I agree with Barry. If that loaf is over proofed, I hope all I bake is over proofed loaves :D
As far as the taste, I haven’t a clue. Does it taste sour?
I’m curious to see the crumb. Could you post an image?
Dan
Now that I'm looking through the photos on my phone, the photo originally posted is from a bake a few days ago that was not sour. I apologize for the confusion. I've updated the photo with today's bake, which IMO doesn't look super over-proofed. It's very similar to Trevor's Tartine Style country bread, 85% hydration, about 20% fresh rye/spelt.
Regarding taste: It's somewhat sour, but tastes very much like what I would get from a significantly over-proofed loaf.
I think there has to be a balance between crumb, crust, and taste, and striking just the right balance can be quite difficult.
Are you retarding the dough overnight, bulk or final? A long fermentation could push the taste beyond what you're looking for. I agree with everyone else that the loaf doesn't look over proofed.
Al
Hi Al,
Yes, I do retard overnight. For this loaf, I gave it 30 minutes final proof @75 F, then 15 hours @ 41 F. I'm planning to dial back the cold retard a bit, and see if that helps the taste. I suspect it will, but don't know if it will adversely effect other parts of the loaf.
Hi Jmoore,
When you cold retard the yeast activity slows down considerably more than the bacterial activity which changes the flavor profile. By adjusting the cold retard duration and the maturity and amount of starter I think you'll be able to get to the flavor you want and maintain that great crumb and oven spring. Maybe splitting the recipe and retarding the loaves at 12 & 15 hours and then comparing the smaller loaves side by side would help you decide.
Al