Don’t know what went wrong, Overproofing? Over hydration? Or weak starter?


I think I may have overproofed, before baking the dough was very soft and there were some large bubbles at the surface, I also think that some of the large bubble on the cross section may have been folded in during stretch and folds

Day 1 pre ferment

100g white bread flour

66g warm water

88g starter

4 hours at room temp and 20 hours in the fridge

Day 2

422g white bread flour

28g rye flour

28g whole wheat flour

28g barley flour

438g warm water 

244g day 1 starter

90g fresh starter

19g salt

Combine wet ingredients then add flour. Autolyse  for 30min. Add salt and knead till window pane forms. Ferment at room temp for 3 hours then proof overnight in fridge

Day 3

Form dough into ball by stretch and folds. Proof at room temp for 3 hours. Bake in Dutch oven for 25 min at 275c


24 users have voted.


farinam's picture
farinam 2018 April 15

Hello Silverfox976,

If you are baking at 275C I would have thought that you would be looking at a much browner crust so the pale crust does seem to suggest over proving.  And you do seem to have some longish times in your method.  Except that, for a loaf of that size, 25 minutes seems a rather short baking time.

I would be thinking that the loaf could be shaped after the three hours of fermentation following dough development.  Then into the fridge for overnight retardation if that is really necessary for your daily routine.  In the morning take the dough out of the fridge and leave on the bench while your oven and Dutch oven are heating.  When ready, transfer the loaf into the pot, slash and bake, after reducing the oven setpoint to 200C, for 40 minutes.  Remove the lid after 20 minutes.

The other assumptions that I have made is that your pre-ferment stage is good and active and is risen and mousse-like when it goes into the dough and that the completed dough rises satisfactorily with a significant and easily visible increase in volume.  I hesitate to use the term 'doubled' for a number of reasons.

Hope this helps and good luck with your projects.


Maui Artisan So... 2018 May 26

Hello Silverfox976,

I’ve noticed in your recipe, you are working with high hydration. Anytime you are working with this type of dough , the chances of collapse from overproving are that much greater when you go to score, and 0 oven spring will occur. The result is a pancake loaf such as the one in your photo. Instead, I would recommend lowering your hydration to a level you can work with, form a nice ball, and let it bulk ferment with your series of stretch n folds. It’s important to remember that you must have a strong starter before adding it to your flour. Strong meaning airy, and bubbly! I like to mix all my ingredients together and skip all the non sense in recipes about which step to add when. If you have a strong starter and correct hydration you won’t need a recipe! If you are are set on this specific recipe though, do yourself a favor and don’t add as much water. Use as much as you need to form a nice ball, cover and let in rest before you begin stretch n folds. You will notice the dough getting softer and workable. Good luck, Aloha

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