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My attempt at a 'simple' sourdough turned into a concrete frisbee
Last weekend, I decided to try my hand at sourdough for the first time. I followed a recipe from a blog that promised 'foolproof results.' My starter seemed bubbly, and the dough felt okay during the folds. But after baking, I pulled out a loaf so dense you could knock on it. The crust was dark and hard, and the inside was gummy and tight. I think I messed up the final proof time. I left it for about 4 hours, but my kitchen was pretty cold, maybe 65 degrees. The recipe just said 'until doubled,' but mine never really got there. Has anyone else had a brick-like sourdough from under-proofing? How do you tell it's really ready in a cool house?
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bailey.xena8d ago
My old apartment in Chicago had a kitchen that stayed around 60 degrees in winter. I once proofed a loaf for almost 12 hours and it still barely moved, it was so frustrating. The poke test is your best friend in a cold spot, you want the dough to fill back in slowly. I ended up putting my dough in the oven with just the light on, it creates a little proofing box.
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