The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Under proofed over?

Sourbaker__'s picture

Under proofed over?

Hi all please help , the crumb result from my bread has changed I don’t think I’m doing anything different than usual but my bread doesn’t get as many caves and air pockets. Is it underprooved? I retard over night for at least 12 hours. Please help...Confused baker 

Abe's picture

Option 3: Amazing Loaf

Big air pockets is not always sort after but a few factors are involved like hydration and handling. 

leslieruf's picture

the crumb looks pretty good to me.


barryvabeach's picture

Looks pretty good to me also.  Your profile doesn't list your location, but in many parts of the US, this time of year temperatures are changing quite a bit, so your timing may have to change,  

Southbay's picture

It could be something like working the dough more than before, but it’s entirely possible that big holes are overrated.

bikeprof's picture

It helps to have a shot of the crust and the opening of the score for such diagnoses.

If I had to say based on this pic, I'd say it looks really good, but on the far side of the proofing window...