June 6, 2020 - 9:06am
Opinion on loaf
Since this whole situation, I’ve really gotten into making sourdough bread like lots of people :). I’ve literally lost count on how many I’ve made so far! I wanted to get your expert opinions on my loaf :) !
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Looks realy nice. I am sure it taste great to.
Thank you so much! It did! But you know what’s funny, when I transferred it from my banneton it literally deflated, so I was so happy with the oven spring, but I’m kind of confused too ?
Typically if the dough really deflated when removed from the banneton I think of a couple of issues. One is overproofed dough. Overproofed dough suffers from greater proteolysis which breaks down the structure and in extreme cases your dough would be practically pancake batter. The other issue would be insufficient tension and structure. So if you haven’t developed enough structure then after removal from the banneton the dough would flatten out.
Yes I thought so too, but the final baked loaf does not sloes signs of overproofing or lack of tension, or does it? Thanks again!
If I were to guess maybe slightly over? But as I said it’s really a good loaf.
Okay yeah that makes sense. I’ll experiment with less time next time! Thanks again :))!
Great looking boule. The crumb is very nice, you should be proud.
Benny
Thank you so much! Can you please see my other comment because I’m kind of confused as to what is happening :)
Looks great! I'm still working in that direction.
Thanks for sharing!
Thank you! Don’t worry; your next bake will be better than your last!!