The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Underproofed or overproofed

Babychef's picture

Underproofed or overproofed

After 3 years of baking sourdough, it is still an enigma. I basically follow the Tartine method. 80% hydration. 100% KAF BF. Although my loaves are delicious, with a crunchy/crisp exterior and soft crumb, I am not consistently getting the rise I want. 

I am still concerned about my bulk fermentation and am not good at judging whether a loaf is under- or overproofed, or just right. What do you think about the loaf below?


doughooker's picture

In my experience, the symptom of overproofed dough is that it becomes extra-gooey, soupy and almost batter-like. You can't shape it or make a dough ball with it.