The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


edwardf's picture

Sourdough, and problems in the oven

December 6, 2012 - 6:26am -- edwardf

So my sourdough has not been behaving lately and I was wondering if someone could troubleshoot for me. I am following this recipe which previously given me good results. I will post some shots of the crumb and recent bakes so see what you guys think. 

Melissa.cox10's picture

Can overproofed dough be repurposed?

November 25, 2012 - 5:44pm -- Melissa.cox10

I live in India and have a hot un-air conditioned kitchen. This did not stop me from following the KAF rosemary olive oil sourdough recipe exactly and letting the dough have a long ferment.  This morning I woke up to a wet,bubbly dough. I tried shaping into a boule and this is what it looks like now. Can I use this as a starter for the next loaf? Can I bake it as a "Ciabatta"? 


Felila's picture

Zweiback, or something else?

August 5, 2011 - 6:38pm -- Felila

I've been making my basic wholewheat ciabatta for years; I can do it on autopilot. Yesterday, my autopilot failed when I was trying to proof bread AND do the laundry. I formed the bread into boules for the last rise and ... forgot about it. Hours later, after the laundry had been folded and put away, I looked into the kitchen and freaked. I baked the "loaves" anyway. They spread out and are 1-1/2 inches high :) They are somewhat coarse, but don't taste at all bad.

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