I finally stopped overproofing my sourdough after 8 months of frisbees

Used to let it rise on the counter in Portland until it doubled, which always gave me dense, flat loaves. Then a baker at the farmers market told me to check the dough temp and aim for 78°F, now I use a cheap probe thermometer and pull it 20% earlier. Night and day difference, the crumb actually has holes now. Anyone else have that one fix that changed their whole bread game?

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emma76818d ago

Man, my first loaf looked like a hockey puck, humidity here is a total liar.