This one is a bit overproofed. I cold proofed it for about 18 hours. Mostly because the timing didn't work out and I didn't want to bake at 2 am. :)
Still it didn't really affect the taste - only the crumb is not quite as airy as it could have been. The first loaf had a more airy crumb, but I had an accident taking it out of the proofing basket. So that one was also not perfect. Haha. Still learning. Below is the first loaf.
The reason I asked about the proofing time is because the two successive photos of the dough in the banneton do not indicate much rise. I wondered whether you needed to proof longer. On the other hand, the somewhat squat shape of the bread suggests some over-proofing.
Comments
How long did you let your dough proof? And was it at room temperature?
This one is a bit overproofed. I cold proofed it for about 18 hours. Mostly because the timing didn't work out and I didn't want to bake at 2 am. :)
Still it didn't really affect the taste - only the crumb is not quite as airy as it could have been. The first loaf had a more airy crumb, but I had an accident taking it out of the proofing basket. So that one was also not perfect. Haha. Still learning. Below is the first loaf.
20180120_181024.jpg
Below is the second loaf crumb.
20180121_114520.jpg
The reason I asked about the proofing time is because the two successive photos of the dough in the banneton do not indicate much rise. I wondered whether you needed to proof longer. On the other hand, the somewhat squat shape of the bread suggests some over-proofing.