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ButterscotchNo7173
Hello everyone – so first of all, recipe:
800g 00 flour 100g whole wheat dinkle 100g semola durum wheat 200g starter 750g water 20g salt
Mixed with a series of coil folds every 30 minutes for 3 hours. Shaped and put into fridge over night.
I’m quite sure this dough is overproofed – despite it being overproofed and not looking so nice, it’s my favorite loaf I’ve baked so far. It’s fluffy, sour, with a really nice crust. But the crumb isn’t as open as I’m going for.
My shaping technique is getting much better especially with higher hydration sticky dough. I’m guessing I overproofed here and maybe I’m answering my own question, but why is it so easy to overproof? I feel like I just be missing the sweet spot by a matter of 15-30 minutes.
The dough spread out quite a bit after scoring but somehow still had ok oven spring.
Any advice from given info would be appreciated, and I’m just gonna keep baking till I get it 🙂
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Hello everyone – so first of all, recipe:
800g 00 flour
100g whole wheat dinkle
100g semola durum wheat
200g starter
750g water
20g salt
Mixed with a series of coil folds every 30 minutes for 3 hours. Shaped and put into fridge over night.
I’m quite sure this dough is overproofed – despite it being overproofed and not looking so nice, it’s my favorite loaf I’ve baked so far. It’s fluffy, sour, with a really nice crust. But the crumb isn’t as open as I’m going for.
My shaping technique is getting much better especially with higher hydration sticky dough. I’m guessing I overproofed here and maybe I’m answering my own question, but why is it so easy to overproof? I feel like I just be missing the sweet spot by a matter of 15-30 minutes.
The dough spread out quite a bit after scoring but somehow still had ok oven spring.
Any advice from given info would be appreciated, and I’m just gonna keep baking till I get it 🙂