Oh the shame of it all, I overproofed todays batch.
The penalty for not following my own established method. I normally mix my batch of three white at 3PM and bulk ferment in the proofing box at 25C until 7PM, and then shape and put them into the fridge. Take them out at 6AM, and warm up for an hour while the oven heats and then bake.
Last night I thought that they were not proofed enough at 7PM so I gave them another hour. This morning when I turned them onto the stone to bake I knew I had overproofed by the way they spread a bit more than usual. Not a massive overproof, but enough for me to notice and to be pretty angry with myself for being so stupid as to not trust a proven method. Following on the heels of my laziness with the rye loaves, I think I'll have to give myself a good talking to.
Replies
PS. laughing, poking fun etc is allowed.
Nyuck, Nyuck, is that ok Bill!?
I missed talking to you while I was away, have you been to seee my site yet, new interviews if I didn't already mention it a million times!
Jeremy
Hi Jeremy, yep, been there done that, good to see you back mate.
Are you baking anything now?
[quote="Jeremy"]
Are you baking anything now?
[/quote]
Just finished stuffing up todays bake.
Get some pic in for us!
I'd poke fun but people in glass houses shouldn't throw stones!
((If only my BEST bakes were as good as Bill's BAD bakes!!! Hmmph.)
That cow looks like he say's everything you write! Where did you get that snap, love it Carol!
J
Google Images: fat cow
Please don't ask what I was writing about ... but I needed a fat cow!