The last few weeks I’ve had trouble overproofing my bread, so I thought that I would give the aliquot method a go. Took 40g of the mixed dough before first stretch and fold and place in a 2oz condiment cup and when the dough hit the top I pre shaped. Really happy with the results!
Method (room temp 20 degrees, dough temp 25 degrees)
1000g strong white flour, 200g starter at 100% hydration, 20g salt, 650 ml water
2 pm – mix
3 pm – take aliquot sample and four S&F, 30 min apart
7 pm – pre shape, fridge
10.30am today – bake, 250 degrees lid on DO and loaf pan for 20, 30 mins 200 off
by Salty_Public_4581
2 Comments
**Hello Salty_Public_4581,**
#**This bot comment appears on all posts.**
***
**[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) requires all sourdough photos to be accompanied by the ingredients used & process (the steps followed to make your bake). The details can be included in a picture, typed text or weblink.** **Not all posts require a photo alongside your query, but please add details in your post, so we can help.** **Posts may be removed at any time, but you will be notified.**
***
#**Being polite & respectful**
**are both extremely important in our community.** **[Read rule 1 in detail](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/).**
**Please be respectful, kind, patient & helpful to posters of all skill & knowledge levels and report offending comments/posters, or [drop us a modmail](https://www.reddit.com/message/compose?to=/r/Sourdough).**
***
**Thank you** 🙂
#**[Overproofed or underproofed?](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
***
#**[NEW Beginner starter FAQ guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
Better pic of loaf pan
https://preview.redd.it/lt4r0vlm5bud1.jpeg?width=3024&format=pjpg&auto=webp&s=51e62462cb2f147e729414849076d6b27bb7ac96