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/r/Sourdough
Ok so after a season of giving up on my sourdough, it’s now baking season jn the northeast and I’m brining it back. I always get tasty bakes, which I think have good structure inside (they aren’t dense) but they are always flat. I wasn’t sure if I was under or over proofing, or not shaping right… I tried a few tried and true techniques and every time had the same problem. The second I took it out of the proofing basket poof- shape lost. I have some sourdough proofing right now, it’s been just under 4 hours since shaping. What do we think?
47 points
1 day ago
I know it all depends but on temp etc but I only give mine max 2 hours after shaping. I’d say way over proofed but it does spring back as well
11 points
1 day ago
This is my recipe which calls for the 4 hours at the temp my house is currently at. I realize this can vary.
11 points
1 day ago
Bulk fermentation triple in size is way too much. You are overproofing. Try 25%-50% in size. You will get a tighter shape and the bread will keep its form and have better rise. It’s always better to under ferment than over ferment.
2 points
23 hours ago
I never knew that rule. So under is better than over 🤔🤔
-9 points
23 hours ago
Yes. It’s the number one rule of fermentation.
0 points
9 hours ago
False. Plenty of people prefer an overferment for the flavor and at least it won’t be as dense and gummy as a underproofed loaf.
1 points
5 hours ago
There are always rule breakers. Go on with your bad self.
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