I just made my first loaf of Rustic Sourdough. I overproofed the first rise (the timer didn't go off and it rose for 3 to 4 hours at room temperature). I shaped it into balls and then checked your blogs. In overproofing I found out that my idea of an extra rise wouldn't work for Sourdough. Then I found the DDT blog and checked the dough temperature and it was 72 so I heated the oven and baked it with perhaps a 5 min. second rise. I was surprised--it came out great! Thank you for the blogs and troubleshooting. And thanks for the idea of keeping a sourdough journal to note all the factors--the DDT is my first entry.

• Reply