Sourdough Boules

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.

Out of the oven cooling
Chia covered boule
Regular Sourdough Boule

I’ll see what the crumb looks like after they’re cool….


Loaves have cooled and bake be cut open the Chia-covered loaf.

Crumb Cross-section

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.

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

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