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Took me 2 years to figure out my dough was overproofed every single time
I kept getting flat loaves with no oven spring. Thought my starter was weak or my oven wasn't hot enough. Then I watched a video where the baker pressed a finger into the dough and it didn't bounce back at all. That was my dough every time. I was leaving it to rise for 6 hours in a cold kitchen when it only needed maybe 3. Has anyone else had that moment where you realize you've been ruining your dough the whole time?
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oliver_ward141mo ago
Isnt that just how everything in life works, you overthink the wrong part.
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