September 14, 2010 - 2:10am
Diagnostic please!
Baked the San Francisco sourdough out of 'crust and crumb' by Rinehart. It tasted good and the crumb looked quite good, tender and shiny. But i can't seem to achieve a nice looking crust, it is a bit greyish. where i have slashed the loaf the colour is even wore and the slash doesn't look right.
Would be grateful for any help.
Thanks
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or sugar. Apparently the yeasts ate almost all the sugars available
Ok, thanks,
would a shorter proofing time also help? and what about the lack of oven spring?
thus a shorter fermentation time would have helped. Did you do the finger test?
The loaf is clearly over-proofed.
What is the finger test and how can you determine if it is overproofed?
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but I disagree with the statement that reads:
"If the hole didn't pop back out hardly at all, rising is done and/or dough is overproofed and needs to be re-shaped."
In my opinion if the dough is overproofed reshaping it won't take anywhere. Better bake as it is and minimize damages.
really useful, i'll be sure to keep a closer eye on my proofing stage from now on, moistened finger at the ready.