Hi all, make classic sour dough bread couple of times, prepare the dough nite before baking, 12 hours for the dough to rise, bake and enjoy. This time, same process, checked the dough in the morning after 12 hours, looked perfect, but i have decided to give it 3 more hours to rise 15 in total. Checked the dough after 15 hours, and it has started colapsing lol. Did i missed the train on that one? It was rising overnight in warm kitchen around 25-27C, wild yeast starter used as usual. Thank you all.
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Hi, for me 15 hours at 25-27C seems too much, at this temperature I can shape the bread in 5 hours then shape and 2 more hours bake.