The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Vermont Sourdough

jennyloh's picture
jennyloh

Vermont Sourdough

My attempt of the Vermont Sourdough.  2 loaves,  proofed at the same time,  but one was overproofed,  the other not.  Why?  The details are in my blog.


 



 


The one on the bottom left is probably over proofed.  Difficult to score,  and it just didn't look good after baking.



 


I'm still wondering why the difference?  One is on wicker basket,  the other in plastic basket.  Could that be the cause?


Jenny

Comments

Mebake's picture
Mebake

I suppose you might say that jenny. Different materials hold heat differently. Sourdough is very temperature sensitive.


Khalid