Just realized I was proofing my sourdough all wrong

A customer at the farmer's market in Eugene told me my bread was dense and asked how long I let it bulk ferment. I said 4 hours at room temp and she just laughed. Turns out my kitchen at 62 degrees needs way more time, like 10 to 12 hours. Anyone else adjust their proofing after getting called out by a stranger?

3 comments

3 Comments

clairen8512d ago

Four hours at 62 degrees is way too long actually, your starter probably over acidified and collapsed the gluten. The farmer's market lady was wrong to laugh, dense crumb comes from underproofing not long ferment times in cool temps.

-1

the_jennifer12d ago

My friend left her dough out overnight once and it turned into soup.

the_linda12d ago

Seems like that couldn't have been just from sitting out overnight. If the dough really turned liquid, the friend probably started with super high hydration or weak flour that couldn't hold up. Farmer's market lady might have laughed because she knew it wasn't just a temperature issue.