Postmortem: Overproofed or Underproofed
Main Question: Are the loaves in the pictures below underproofed or overproofed?
I baked same recipe twice with 1 major change to the process, a 12 hour bulk retard. The crumb was less open in the bulk retarded loaves. I can't tell if I overproofed or underproofed and I am hoping you all can help.
Full list of changes from 1st bake to 2nd bake, I indicated whether or not the change has anything to do with the crumb openness by marking the changes as major/minor:
- major change: 5 hour mostly room temp bulk > 12 hour cold retard to 50% rise
- major change?: Baked each loaf separately > baked loaves together.
- minor change: left lid untouched until removing it after 45 min > cracked pot lid in oven at 25 min to reduce steam and removed lid at 45 minute mark
- minor change: used hard white wheat > used hard red wheat
- minor change: did not sift bran > sifted bran and used bran in final levian build.
- strong dough > strong dough but colder from retard and more extensible, but still strong.
The 1st bake that worked out better:
Pictures of loaves from the problem bake are below. You should probably ignore the odd crust texture and color. I am testing out cooking in a cold clay pot with the lid soaked in water. There was so much steam created that it caused the odd crust. The batard in the 1st bake was also baked this way.