The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Is your dough overproofed? No fear, oven spring will save you

jefklak's picture
jefklak

Is your dough overproofed? No fear, oven spring will save you

I just wanted to share a lot of mistakes I made during another batch of "my daily bread". 

Actually, I made three mistakes:

  1. not enough tension (bad shaping)
  2. too deep and no angle @ scoring
  3. overproofing

You can see the whole process and a bunch of pictures @

http://www.savesourdough.com/a-quick-primer-on-sourdough-baking/

I'll spare you the details and show you the horrible pictures instead :-)

These were the proofed loaves. Looked good, right? Now let's take them out of the proofing basket... Urgh. 

Whoops. They flattened like pancakes. I always panic a lot then, but after 15-20 minutes into a hot oven (250°C), they simply *pop* and the oven spring magic has occured:

Yay! Sorry for the bad pictures, I was not able to take one without a part of me reflecting in the glass.

After removing them from the oven, cooling down and slicing:

YESS! They still turned out to be great

If you're interested in the recipe I used, check out my previous blog entry (it's the 65% wholegrain "my daily bread" thing). I just wanted to share with you guys that if you overproofed your loaves (I constantly do this, hehe), no reason to panick. Provided you did use a fair amount of hydratation and you're baking a wheat-based bread (gluten) of course. 

Carry on!

Comments

judsonsmith's picture
judsonsmith

Cool post- I visited a nice wood-fired oven bakery that used a hot spot in the back of their oven as the place to "save a loaf" when it was overproofed. A hotter temp than usual (at least at first) can be a really good way to deal with overproofing too.

-Jud

Frequent Flyer's picture
Frequent Flyer

...with 2 over-proofed sourdough loaves.  Thank goodness for oven spring.

FF