Using tartine country bread recipe
900g Bobs redmill artisan bread flour
100g King Arthur whole wheat
700g 80f water
Autolysed for 45mins then added levain and salt with 50g more water
Bf started at 11:15 ended at 4:30 temps were 77/77/78/79/80 for coil folds dough was bubbly and rose to about 35% or 40% Dough was sticky and my shaping was hard but I finally
Got it tight Baked DO AT 500f for 20 minutes then 25 mins at 450
by Sadieloufrogs423
11 Comments
Just slightly under bit it looks so good!
just barely under. I would happily eat this.
underproofed, the holes still look like they’re moving up.
overproofed, the bubbles start collapsing and look flatter.
Doesn’t even matter when it turns out this good. That’s a win!
Looks delicious to me!!! I’d be so happy with this!
Neither, looks great!
Easy way to know is whether you have lots of bubbles internally but the external shape is as round as possible
If it collapses or is less round from the side profile it is indicative of overproofing and the subsequent deflation that causes such a side profile
Looks a bit under proofed but still pretty good! It also did rise which is a good sign. I’ve under proofed before but my bread was kinda flat 😅 still tasted amazing
Perfect
Slightly underproofed and underbaked. But absolutely fine! Would not be mad at that loaf.
I’m confused by the question. The bread looks totally fine. What makes you think it was under or over proofed?
Proofed