The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Overproofed?

Samin2016's picture
Samin2016

Overproofed?

it taste chewy, crisp on outside, has lots of holes, rose well in the oven.  Maybe it’s not even overproofed?

 

im not sure?  See details below.  First successful bread

 

 

is this considered overproofed?  I used KA super tangy sourdough recipe.  This is my second sourdough bread (1st was a major flop).  I mixed “sponge” or half flour and refrigerated overnight, then bulk proof for 3 hrs and shape proofed for 2.  In oven with light on because I wasn’t sure about the temp on the counter.

 

i didn’t really think it was even ready at 3 hours bulk proof but my first fail was over proofing.  It still felt hard to stretch (not like countless videos I’ve seen) but maybe it was me?

 

i have a clear bowl and saw plenty of bubbles.

 

or perhaps this is underproofed?  But the photos I’ve searched and seen indicates this is overproofed.

 

fyi I live near SF proper as well as didn’t quite make sure my starter was ripe but I had fed it maybe 24-36hours earlier and think it’s pretty active.  After feeding I leave it on the counter for 1-2hours before refrigerating.

 

im super new and just want to know what you see in these photos