The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Critique on loaf please

Hayalshamsi's picture

Critique on loaf please

Hi guys!

So I made a 3 day process sourdough loaf around 73% hydration, and wanted your opinions. The thing is is that it really lost its shape when I removed it from the banneton, so I’m guessing it’s overproofed, but the final product has good oven spring, so I’m a bit confused :( . Here are some photos:

phaz's picture

It may have been over proofed, though you wouldn't know it by the results. A little over never hurt anything, as long as it's just a little. Looking good!

dbazuin's picture

First I think it looks like a breat loaf so no worrys.  
I don’t think it was over proofed but maybe a little to wet.