Underproofed / Overproofed?
Currently following this recipe for sourdough which has given me pretty good loaves: https://foodbodsourdough.com/the-process/
Only change I’ve made is adding 50g more starter and 25g more water - I find the higher hydration & boost from the extra starter has helped a lot.
I’ve made 3 loaves with this alteration and they’ve all turned out pretty well, although not perfectly. They have a golden brown crust, but no ear (just an expanded area where I scored), a light but slightly sticky texture, and I suspect they could be taller. Wondering if I need to change the BF time? The recipe calls for an overnight BF and overnight fridge proof. I’ve been experimenting with different BF times and I’m not sure if I need to increase or decrease BF time. First pic is about 8 hours with each loaf increasing in time. Thank you all for your insight!
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