The day I realized I was overproofing my sourdough

Kept getting flat loaves with no oven spring. Dense crumb, pale crust. Spent months blaming my starter. Then I timed my bulk ferment with a straight-sided container. Room temp was 78F and I was letting it go 10 hours. Took a class at a bakery in Denver and the owner pointed out my dough was basically collapsing. Dropped it to 6 hours and got my first ear the next bake. Anyone else have a basic process step that took forever to figure out?

2 comments

2 Comments

skylercooper3d ago

The straight-sided container idea is genius, I always just used my finger to poke it and hoped for the best.

evan_stone3d ago

Yup, been there - using a butter knife works better and keeps your hands clean.