Sourdough Proofing
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Sourdough proofing

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45min · 6 servings Ingredients • Bread flour • Water • Sourdough starter • Salt
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Sourdough Proofing, how to know if your dough is ready to bake!
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I always get so many questions on over proofed dough! Here is an easy explanation of what it is and how it happens! ⬇️ What is over proofed dough? Over proofed dough is dough that has bulk fermented too long. You can visually tell if your dough is over proofed when it lacks structure, caves in, is stringy, very sticky, unmanageable, etc. How does dough over proof? The yeast eats through the sugars in the dough and the gluten structure weakens. This leaves the dough too fragile to hold it...
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Place 2 Tbsp of olive oil in a 9x13 pan. Stick your over-proofed or over-fermented dough in there and let “rest” aka spread out for 1-2 hours. Preheat oven to 425F/218C. Sprinkle another 1-2 tbsp on top of your focaccia. Dimple the dough with your fingers by pressing down into the dough and wiggling your fingers. Add fresh rosemary and coarse salt, or any of you favorite toppings. Bake for 30-35 mins until nice and golden brown. ENJOY!! Follow for more sourdough tips, recipes and sourdough humor 😘. @sourdoughsparrow
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Don’t you dare throw away that sticky, unmanageable sourdough loaf, just make focaccia instead 🤗.
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Why aren’t we talking about this more? I would argue that the final proof of your sourdough is the make or break stage of the bread you’ve worked so hard to make. You can nail every other step but if you don’t get this part right, you WILL be disappointed. 99% of bakers who are unhappy with their sourdough are under proofing it. I may have made that stat up… but really, most people who ask me for help have under proofed bread. So here’s the deal 🍞 Your dough is just like a giant sta...
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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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Would you believe me if I said it was all at room temperature? 🥶 The only reason this isn’t a sticky puddle of over proofed dough is because the dough temperature is cold. I mixed up this basic sourdough bread recipe (available on breadandhappiness.com) at 5pm using COLD water and didn’t shape it until noon the next day. I knew that I would be leaving it at room temperature (60-65F) overnight to ferment so I wanted to keep the dough temperature low so it would ferment slowly. Once you u...
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What is cold proofing sourdough and why do we do it? Leave any questions for me in the comments! #sourdough #sourdoughtips #sourdoughstarter #activestarter #sourdoughscoring #sourdoughbaker #sourdoughbakery #sourdoughtutorial #sourdoughtipsandtricks #sourdoughbread #sourdoughhowto #beginnersourdough #sourdoughbeginner #sourdoughforbeginners #sourdoughbaking #allaboutsourdough #breadmaking #doughrecipe #bakingtips #homemadebread #breadrecipe #sourdoughrecipe #breadbaking #MakingBreadAtHome...
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