The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Over-bulk-fermentation experiment...

BreadLee's picture
BreadLee

Over-bulk-fermentation experiment...

This is the 1-2-3 sourdough recipe that I meant to bulk ferment in the fridge last night.  Instead,  it sat in my proofer for 12 hours while I slept.  Lol. 

Got it out this morning,  shaped it up,  proofed 1.5 hours.  Throwing it into the hot dutch oven.  I'll report how it turns out.  Not expecting much but often been surprised by my mishaps.  

Here's the crumb.  Not bad.  I made a blackened catfish sandwich with it.  

BreadLee's picture
BreadLee

I can tell it's a touch weird looking on the bottom.  Looks like joined biscuits.  But overall, pretty good.  

BreadLee's picture
BreadLee
DanAyo's picture
DanAyo

Does it have a very sour taste? Generally, highly over proofed dough gets a great sour. If that is something you like.

A 1-2-3 has a high percentage of starter for such a long fermentation. My SFSD ferments 16 hr @ 79F but there is only 2% prefermented flour.

Dan

BreadLee's picture
BreadLee

Imho it isn't overly sour.  I had some other people try it and they liked it.  Strange.... but good.  I'll take it. 

Lazy Loafer's picture
Lazy Loafer

That's pretty amazing, really, for a 1-2-3 that spent that much time in a proofer! Apparently over fermenting is better than under fermenting (at least the crumb on this one looks much better than your average under fermented loaf).

Wendy

BreadLee's picture
BreadLee

It's amazing that it turned out well.  I expected a trainwreck of a loaf.  It's sour but not overpowering imho. Who knows?  Thanks for checking it out!