r/Sourdough • u/Not_Dana196 • 16h ago

Let's discuss/share knowledge I finally overproofed.

That is all. I finally pushed BF far enough to see what my dough looks like overproofed. Couldn't be more pleased!

17 Upvotes

86% Upvoted

9 comments sorted by

6

u/spageddy_lee 16h ago

Good for you!

Sometimes you need to make that "experiment" loaf and be willing to fail in order to learn.

I did this yesterday because there were like 3 different techniques i wanted to try/ practice. I ended up with a huge tear during preshaping and just threw it in a loaf pan. I got bread and learned the most I have in months.

2

u/Curious_Owl_342 15h ago

What is considered overproof? The longest I have proofed was about 18 hours in the fridge.

1

u/brad7945 9h ago

It must be overproofing week.

1

u/No_Amount_7886 9h ago

What were the three tactics? Inquiring minds, etc. :)

1

u/spageddy_lee 8h ago
  1. Using bassinage in a different way and slower speeds on stand mixer
  2. Taking a small dough sample after last fold and placing it in a jar full of room temp water to see when it floats as an indicator of bulk fermentation progress (it floated after 6.5 hours)
  3. Practicing a tighter preshaping without degassing. This is where I said to hell with it im gonna keep practicing, and ended up tearing my dough.

2

u/pawntofantasy 8h ago

One of my great sourdough secrets was learned by accident. We had one day old dough overproof because our fridge was at 50f. Fully proofed, fully collapsed. The gluten was still cold and strong, so I re-rolled them and let them proof again. And they EXPLODED. Best proof I’ve ever had in my life. I keep wanting to invest in a separate fridge that I can keep at 50, just to try and recreate this effect.

1

u/fishy_horcrux 16h ago

Haha, I feel you, I did that as well, and was like oh wow, this is a nice experience.

1

u/teeksquad 14h ago

Biggest single learning experience I had with sourdough