The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

OVER PROOFING

chuckbakes's picture
chuckbakes

OVER PROOFING

Hi all, 

This is my first post and i've been having trouble with overproofing.  I have done it in the fridge overnight, and on top of the fridge for 4 hours.  It seems to lose its spring. Trying it now with the Tartine Einkorn Bread and it still has issues of cracking a bit and falling when i want to put it in the oven

Comments

not.a.crumb.left's picture
not.a.crumb.left

start and ideally would need a bit more information about your end to end process and timings...

Einkorn is also a harder flour to bake with and might be good to try some loaves with 80% strong white bread flour and some wholewheat or other flours first...

Are you sure it is over-proofing or potentially  lack of structure building? I had that problem as a beginner and when I started some slap and folds it helped a lot to give my dough more strength that I at that time was not able to give with just folds and fermentation during the bulk fermentation.

BUT...I also overproofed many loaves in my fickle domestic fridge not realising that a loaf in a banneton takes a lot of time to cool down in a warmer fridge and can indeed overproof as it keeps fermenting.

One way to avoid that is to adjust or reduce the fermentation with some of the other variables...such as 1. degree of rise during bulk (let's say 40% rise instead of pushing 60% rise) 2. reducing bench time 3. reducing the time that the loaf sits in banneton before you put it into the fridge

So, if for instance you love to push bulk rise then it is advisable to have a very cold fridge to avoid any growth in the fridge...and minimise overproofing. 

So...very hard to give advice without knowing your process as they all are interdependent...but to think about which one you can adjust ..

I would also recommend to change one variable rather than many...Been there too...Happy baking... Kat