My Overproof - Search Videos

My plan was to bake a regular loaf, but I totally forgot my dough on the counter for 18 hours from 3 p.m. Saturday until 9 a.m. the next day at room temperature. ~74F So, my “loaf” turned into a flatbread breakfast instead. A little more sour than my usual breads, but absolutely delicious. I drizzled it with extra virgin olive oil , sprinkled some seasoning on top, and baked it at 450°F. It all started with: a mix of 300g bread flour and 50g whole wheat, 280ml of water, 70g of lively sourdough s

My plan was to bake a regular loaf, but I totally forgot my dough on th…

135.4K views3 months ago

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Easy Steps to Rescue Overproofed Sourdough (Tried and Tested) | My Daily Sourdough Bread

Easy Steps to Rescue Overproofed Sourdough (Tried and Tested) | M…

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I’m typically proofing my sourdough to the max and very rarely when I’m trying to rush through my mixing day I’ll overproof a few loaves. Even more rarely I’m massively overproof a few. Here are some tips that will be handy to know the next time you accidentally overproof your sourdough loaves. | Basil and Bloom

I’m typically proofing my sourdough to the max and very rarely when I’…

34.8K views4 months ago

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Hello everyone with my 50% whole wheat bread🫓Merhabalar🤗🌺 Sıcak havalarda ekmek yapmak zor geliyor bana fırını yüksek sıcaklıkta ısıtmak gerekiyor 🔥Kışın ekmek yapmak ayrı zevkli geliyor bana 😅 Ayrıca yaz sıcaklarında ekşi mayayı da kontrol etmekte zor. Ekşi mayayı normalden daha az miktarda ekleyerek aşırı mayalanmanın önüne geçilebilir. Ben genelde sabah mayayı hazırlayıp akşam üstü hamuru yoğuruyorum yatmadan önce de şekil verip dolaba koyuyorum. Böylece ertesi gün öğlen overproof olması

Hello everyone with my 50% whole wheat bread🫓Merhabalar🤗🌺 Sıcak hav…

681K views8 months ago

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Comment “BAGEL” for my overnight bagel recipe, packed with tons of tips and tricks—like how to pivot when your schedule interferes with your baking. The fridge is your friend! If you need to step away and are worried your dough will overproof, just stick it in the fridge. When you return, bring it out, let it come to room temperature, and pick up where you left off! Here’s the timeline for this bagel bake (also included in my full recipe on the blog—comment BAGEL to get it): - 9pm: Mixed my bage

Comment “BAGEL” for my overnight bagel recipe, packed wit…

8.5K viewsNov 21, 2024

FacebookThat Sourdough Gal

✨ Protein-Packed Sourdough?! YES PLEASE. I made my first ever Protein Packed Sourdough loaf and WOW… it was delicious!! 🤤 I added 1 scoop of the protein powder shown right into my flour: • 480g total flour • 20g cocoa powder • 350g water • 20g honey • 10g salt I did overproof it a bit (overnight ferment 😅) but it still turned out SO good. 3 out of 4 kids gave it a thumbs up, which is basically a miracle in this house. 😂 👉 If I offered more protein sourdough flavors on my weekly menu… would y

✨ Protein-Packed Sourdough?! YES PLEASE. I made my first ever Prot…

1.4K views2 months ago

FacebookSweet N SourDough Bakery

I know this post might spark some groans from seasoned bakers, but hear me out: my bread is the best it’s ever been, and I wish I’d seen a video like this sooner. Since I started baking sourdough, I’ve always heard not to let dough double in size unless it’s very cold, or it would overproof. While many recipes call for doubling, top sourdough educators often criticize this approach—and I agreed until recently when I ran an experiment. The goal was to show under-proofed, perfectly proofed, and ov

I know this post might spark some groans from seasoned bakers, bu…

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FacebookThat Sourdough Gal

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