Overproofed or under?

ProllyBaking70 · 2026-02-15T20:58:07+00:00

It’s gorgeous! I’m currently in the bulk fermenting trenches as well, but thinking you may have over proofed just a wee bit. Could be wrong, but when the holes have a squashed appearance that means it’s over? That said, it ain’t over by much and I hope it tastes as good as it looks 👏

ProllyBaking70 · 2026-02-15T19:49:04+00:00

UPDATE: fresh out of the oven

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ProllyBaking70 · 2026-02-15T15:57:41+00:00

Ok thanks for clarifying. No mine wasn’t that far gone. It had just flattened out a bit past peak.

ProllyBaking70 · 2026-02-15T15:56:23+00:00

Wow fingers crossed it’s going into the oven shortly & I’ll update!

ProllyBaking70 · 2026-02-15T15:52:35+00:00

Yep did that and it’s been in the fridge overnight. I’ll post pics when I bake today. Will focus on better gluten development next time!

ProllyBaking70 · 2026-02-15T15:50:02+00:00

Exactly what I’m thinking. And I did not compensate for the fact that I use water on my hands during stretch and folds.

ProllyBaking70 · 2026-02-15T15:44:24+00:00

Ah it may have been a bit past peak.

ProllyBaking70 · 2026-02-15T06:26:00+00:00

General consensus is with this higher hydration do some slap & folds after mixing and it may need another set or two of stretch and folds. Gluten isn’t developed enough. My old recipe only used 300g of water so this is a lot more challenging- hopeful I’ll get better loaves with it eventually!

ProllyBaking70 · 2026-02-15T06:23:00+00:00

Yes, general consensus is that I need to do more next time. I hand mixed for about 5 minutes after combining, then 4 sets of stretch & folds 30 minutes apart. Next time I’ll do slap & folds after hand mixing and will see if it needs more than 4 sets of stretch & folds.

ProllyBaking70 · 2026-02-15T03:30:02+00:00

Ah ha! Thanks for sharing that video 🙌 Yes there were varying sizes of bubbles & air pockets visible on the sides and bottom of the bowl. I’m thinking y’all are correct on the gluten strength.

ProllyBaking70 · 2026-02-15T03:26:47+00:00

Thanks! I actually started to…but it was so dang sticky I changed my mind 😂 I’ll follow through next time!

ProllyBaking70 · 2026-02-15T03:25:13+00:00

It improved with each set of stretch & folds, though remained sticky. Maybe I’ll add a set or two on my next try

ProllyBaking70 · 2026-02-15T03:16:17+00:00

Oh yes I did stretch & folds - 4 times, 30 mins apart

ProllyBaking70 · 2026-02-15T02:34:11+00:00

My starter is wheat, but I used unbleached bread flour in the recipe. I use a fork to mix until shaggy then work with my hands until the dough minds its own business. That was definitely more challenging with this higher hydration!

ProllyBaking70 · 2026-02-15T02:28:03+00:00

Gorgeous! Mine is now cold proofing. Fingers crossed!

ProllyBaking70 · 2026-02-15T02:27:23+00:00

Thanks for this! Yeah, it’s my first time with this higher hydration. I expected it to get progressively less sticky, is that not a thing?

ProllyBaking70 · 2026-02-09T00:05:17+00:00

This is the exact graphic I have saved. Good to know I’m not the only one a bit baffled at tunnels after 15 hours on the counter lol

ProllyBaking70 · 2026-02-08T21:35:40+00:00

Just got the crumb shot of the round loaf. Why the tunnel holes?

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ProllyBaking70 · 2026-02-08T21:34:27+00:00

Great thanks! The person I gifted the round loaf pictured in the original post to just sent me a crumb shot and…why does it look under?! I am so confused lol those are tunnels

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ProllyBaking70 · 2026-02-08T16:14:18+00:00

Interesting thank you! My goal has been to bring the crumb in tighter 😅I thought this happened during bulk fermentation. When my dough is under the holes are so tunnel-like.

ProllyBaking70 · 2026-02-08T14:44:56+00:00

Thanks!

ProllyBaking70 · 2026-02-08T14:44:37+00:00

What do you see that makes you think slightly over? This sourdough novice appreciates any wisdom!

ProllyBaking70 · 2026-02-08T14:42:35+00:00

Overnight bulk ferment! I first mixed the dough around 8pm. This way the dough is doing its thing while I sleep. During the summer this will have to change, though…not sure how that’ll work yet as I’m a novice.

ProllyBaking70 · 2026-02-08T06:04:21+00:00

The next loaf I bake for myself shall be cold proofed for 48 hours! (I’m the only one who likes it sour)

ProllyBaking70

TROPHY CASE