Showerthought: That overnight proofing trend ruined my loaf

Everyone says letting bread rise slowly gives the best flavor, but my 12-hour dough just tasted sour and weird. I think rushing it sometimes works fine if you handle it right. What's the longest you've waited for a bake that still flopped?

2 comments

2 Comments

norag382d ago

Overnight proofs are not foolproof. I tried a 16-hour bulk ferment for a basic white loaf. The kitchen was too warm, and it overproofed badly. The bread came out flat with a weird, almost alcoholic smell. It tasted off, not sour in a good way but just wrong. Now I stick to shorter rises unless I'm controlling the temperature closely.

andrew6932d ago

Honestly, that exact thing happens with so much stuff beyond just baking. Tbh I see it all the time with people trying DIY projects or even cooking where a tiny change in the environment ruins the whole result. You follow all the steps right but your room's a few degrees warmer or the humidity's off and suddenly everything's a mess. It's like the difference between a great meal and a burnt one just comes down to a minute of inattention. Makes you realize how many simple tasks actually need a crazy amount of control to work right.