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Took me 3 years to figure out I was overproofing my dough
Been making sourdough at home for a while now and my loaves always came out flat as a pancake. I kept blaming my starter or my oven temp. Then last week I watched a video from a bakery in Portland where they showed what properly proofed dough looks like versus dough that's gone too long. I realized mine looked like a sad blob that had given up on life. I was letting it bulk ferment for 8 hours when it should have been like 4 or 5. First batch I pulled after cutting the time back actually held its shape and got a nice ear. Anyone else have a basic technique they messed up for way too long?
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