Baking the country bread with a strong more than doubling leaven, easily passed float test.
One hour into bulk @78
Two hours into bulk at 78
Bench rest after pre shape
After flip before final shape
After final shaping
What do you guys think I'm doing wrong here? I'm a beginner, so I find it a little hard to tell whether I have over proofed or under proofed (on each stage), so I would love some tips there.
Definitely underproofed.
Bulk or final?
Pretty sure bulk. You only bulked for 2h? If so, definitely bulk. I usually bulk 4ish hours st 82f