I have been having very bad luck with sourdough lately. All my loaves have been overproofing. I am unsure if it is too warm in my flat (I am usually freezing, and the ambient temp seems low?), my starter is extremely strong, too many stretch and folds (been doing 3-4).
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Like...I made a loaf today with 10% inoculation. I have had success with this before and the last loaves with 19-20 overproofed. So, autolysed for an hour, then stretch and folds every 30 mins (totaling 3 stretch and folds)
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Then I left it to rise in a loaf tin, and it rose a bit but not much. But it had turned to soup in that time. It was like...on the counter for two hours.
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I am unsure how a dough can overproof and not even rise that much. We’re told to watch the bread but that doesn’t help me because I never get a good rise.
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So I ended up making some focaccia with it, and it’s good but I just do not know what is happening with this bread.
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