Taste profile of an underproofed loaf

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What are the signs to look for after baking that point out that the dough was underproofed? Thanks 

 

Not proofed enough for a particular desired outcome.  (Is this a test Q?). 

Tastes like wet flour.  From that point on when water hydrates flour, Isn't it is a matter of how much it still tastes like wet flour?  

Usually underproofed implies that the yeast activity was too low, may include a bulk rise too short or too short a final rise if more than one bulk rise is needed.  Crumb may be dense with small round gas cells with very large gas pockets, resembles the first stages of bulk fermenting.  May even have wet solid crumb yet may have rich crust coloring (ample amounts of sugar in dough.)  Bake takes longer to reach desired inside temperature.

Loaf seems to be heavier and smaller than it should be and crust softens quickly when cooling. Except for crust colour, at first glance, has many of the same characteristics of overproofed bread.

Due to a burst in steam and yeast activity during the bake, the loaf often looks like it is giving birth to another loaf as the unset dough in the middle of the loaf expands out of the confines of the crust, usually at a thin or less baked area of the crust.  

Did I get them all?   

Thank you so much for sharing your expertise with me. The loaf pictured above is from the Forkish book, one of the pure starter formulae. When I was doing the finger test method I wasn’t quiet sure how slow the indentation should be rising. After 2.5 hours instead of the suggested 3.5 I had to put it in the oven because of my schedule for the rest of the day. When I later cut into it, the crumb structure was good but I realized it might be slightly underproofed for it was somewhat moist. Yet, that could have been because the loaf didn’t have enough rest. Here is the crumb structure a day later and it tastes pretty good. I posted the question as part of my education as a baker. Again, thank you for the information. Firat 

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