Today's overnight country blonde pancake . . .
Well I got delayed on my shopping today and this is a great example of an over proofed loaf. It was ready to bake when I got home, but the oven and DO were cold, call this one 45 minutes over proofed. It was the blob upon removing it from the plastic proofing bowl. The seam was totally sealed despite proofing in 4 layers of linen, so I scored and it was nearly impossible to get a clean cut -- WAY over proofed! I need to get off of my wallet and get a wicker banneton.
I love the flavour profile of this Forkish bread and well the crust and crumb didn't turn out shabby:
I will give this one another go and pay closer attention to my proofing. Ken recommends 4 folds, 3 in the first 11/2 hours or so and another later. I found the dough @ 78% hydration very slack and somewhat lacking in development. I did the s&f's in the bowl with a wet hand as he recs in this book. I am somewhat tempted to do a couple of more folds, but will hold off on that change until I bake at the perfect proof stage. Not all of my bakes go perfectly, but hey I am just an old skibum . . .