Just finished baking some sourdough boules.
This week I was playing with my bulk ferment, shaping and final proving to test some limits.
Bulk ferment I pushed to 36+ hours.
I divided and shaped into balls and bench rested for an hour.
I then shaped into boules and proved at room temperature (72°F) for 2 hours.
My “finger test” (pressing the dough) right before the bake seemed to indicate they were “over proved”. They were also mor slack when I removed the loaves from the bannetons.
From their shape / oven bloom they also seem to be over-proved.
I’ll see what the crumb looks like after they’re cool….
Loaves have cooled and bake be cut open the Chia-covered loaf.
The larger bubbles right below the crust seem to confirm the loaf is over-proved. The bubble structure wasn’t more uniform and dispersed.
Seems I’m able to set these hours/temps as a boundary.