My sourdough over proofed, it was 75% hydration, was holding on to the gluten and I missed the sweet spot and let it overproof, it turned into a gloopy mess. I was sad. I added a bit more flour mixed it in a bowl and left it in the fridge.
It rose a bit but it was big bubbles and deflated as soon as it came out the fridge.
I added more flour and made a sad attempt at shaping it and dumped it in the banneton in the fridge overnight.
In the morning i got it out and it deflated like a sad dough. I quickly scored it and threw it in the Dutch oven and gave it a spray. It didn’t rise much at all and the score didn’t produce an ear or anything and it looked like a floppy shower cap. But to be honest, after letting it cool down and opening it up , toasting a slice with some butter, it’s actually really nice! Tip, while stretching and folding keep an eye on the time and don’t let it overproof, but if it does just give it surgery and be proud of your misfit.
by Toasty_Slug
8 Comments
If you can eat it that’s not a fail
Looks exactly like one I made a couple days ago 🙂
Oh no, you did NOT fail. Sure, an overproofed dough goes a bit flat, but it still produces very good bread. Nice and even bubbles throughout. I’ve enjoyed many of those. 🙂
Hey, while we normally ask for a recipe to go with bread photos the spirit of your post doesn’t seem to require it. Thank you for sharing your advice.
Cheers!
This is what my first few looked like! I was super worried about it but it tasted great.
I’ve had plenty of “failed loaves” and all tasted pretty good.
I always tell myself as long as it has enough height for a slice of toast it’s fine 🤣🙌🏼 A wins a win!
Not a fail at all but id recommend you to try 45% hydration