Sourdough Proofing Chart

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Sourdough Bread

Sourdough proofing chart

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A step by step break down and timeline for baking a loaf of sourdough-The Sourdough Mama #sourdough #recipes #bread Sourdough Steps Chart, Sourdough Bread Step By Step, Sourdough Baking Timeline, Sourdough Kitchen Set Up, Sourdough Baking Schedule For Beginners, Sourdough Timeline Same Day, Sourdough Proofing Chart, Sourdough Bread Timeline, Home Sourdough Starter Tips

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What dough looks like when it's done with the bulk fermentation. This dough was 80°F for the majority of the bulk fermentation, sometimes erring on the side of 78-79°F, but I did my best to keep it close to 80. I've been experimenting with trying to influence the temp of my dough by putting it in the oven with the light on and sometimes even adding a cup of boiling water to the oven rack to warm it up in there. I'm really enjoying the faster bulk fermentation, and I also find it's more pred...

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Try to ignore my sunburn! Here’s a quick explanation of bulk fermentation vs cold fermentation and also why I would probably ditch that recipe! #sourdoughbread #bulkfermentation

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OVERPROOFED- needs less time proofing -extremely sticky and weak (easily tears) -doesn’t hold shape either in shaping or when turned out of the proofing basket -bakes flat and spreads -scoring may not open up/lack of ear -crumb separating from the crust -very airy inside but dense because the loaf collapses on itself which typically produces lots of small/medium size holes throughout -crust can become pale and shiny Learn more here: https://www.instagram.com/reel/C1CW5W2L9v6/

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