January 8, 2024 - 2:50pm
I can't! The exact same degree of under proofed.
Maybe, I should Clear lacquer my bread and use them for decoration.
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I can't! The exact same degree of under proofed.
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Looks pretty good from here, though.
Is it under because you wanted it so fully proofed that it you could do the shallow decorative type scoring instead of the one big one?
The time and temperature relationship during the bulk fermentation was off. My impatience, fooled me into convincing myself That the flegling boule had reached the end of a respectable bulk fermentation.
The bright side, the light at the end of the tunnel, if you will, after I was done beating myself up, I learned a lot. So, rather than giving up I will endeavor to persevere. As for the crumb, it shows all the telltale signs of under proofing. Large tunnel like holes, coupled with areas of dence crumb. Thanks for reading, look for more from me, very soon.
Kind regards,
Will F.
Oh man, I have been there. When you want to think it's ready and it just isn't. Or, you want to think you can push it to get really tall, but nope.
Yesterday I took my first highly-enriched pan loaf out of the oven. It was badly overproofed and drooping over the sides of the pan and took so long to get to 190 F internal that it was waaaaaaay dark and hard in the crust. And I de-panned it and put it back in the oven to brown way too soon, so it shrank. 😂
I though for sure it would have a big air hole under the top crust and/or be solid gum crumb, but the crumb was surprisingly ok under that 1/2" thick crust: a little tight but still decent bread.
I learned so much. It's really fun. I look forward to seeing your next bake. And many more to follow. 😁
Mine is almost always in the trunk of my car. Either to keep my delicate groceries from heating up in the Summer or keep them from freezing in winter. May I suggest using something like it to get more control over outside influences on dough temp for better predictability?
Starters might also be slowing down too adding considerably more time to bulking times. Consider upping the amount of sourdough starter in the dough.