the crust is too soft
take out of tin and bake another 15 minutes, people tend to undercook bread nowadays
Comment on Discussion Thread 👽 Monday 10 November 2025
PeelerSheila@aussie.zone 1 day ago
Baked a loaf this morning before work after proving overnight. I can’t believe how soft the crumb is for a sourdough. Of course now it’s mostly gone 😄
Seagoon_@aussie.zone 1 day ago
PeelerSheila@aussie.zone 1 day ago
It was perfect for me, any harder and a) my knife wouldn’t have been up to the job and b) the oldest 2 members of the household can’t chew it 🤣. I know some people like their bread super crusty but we just can’t do it at our place 😔
Eagle@aussie.zone 1 day ago
Well done! I’ve never been able to master the overnight proving, it ends up walking everywhere!
Thornburywitch@aussie.zone 1 day ago
Chuck the bowl in the crisper drawer of your fridge. 12 hours is about right for fridge proving. This assumes that your fridge is 6 deg C consistently.
PeelerSheila@aussie.zone 1 day ago
This was the method I tried first and just couldn’t get it to work. Way too dense and no lift. I’ve made a lot of pizza and cake in my time so I started treating it like a combination of both of those and it worked fine. Well, it makes a loaf that we enjoy eating anyway.
Eagle@aussie.zone 1 day ago
It never works, its like it goes into the fridge and stops proving all together. Its okay if I want a Frisbee of sourdough, not a loaf. I might be putting it in too early but I’m happy to benchtop prove for now.
PeelerSheila@aussie.zone 1 day ago
Same goes for me. I just couldn’t get it to work or make the kind of loaf that we all can enjoy.
PeelerSheila@aussie.zone 1 day ago
My starter wants to take over the world 🤣