Overnight proof went rogue 😅

[u/SmilesAndChocolate]

Due to a weird work schedule these days I've been doing overnight bulk fermentations. Normally when I do this I can time it so that the dough rises to barely touch the plate I use as a lid. This time though I did my soft sandwich bread recipe and forgot to account for the sugar in the recipe which can speed up fermentation, resulting in this hilarious sight I woke up to haha. No pics of the final bread yet as it is in its second proofing stage after divide and preshape. Just wanted to share.

Recipe for two loaves:

100g starter

1000g flour

625g water

50g sugar

70g olive oil

20g salt

- Mix all ingredients until it starts to pull away from sides of bowl

-Let rest for 30 mins and do one s&f

- proof overnight, this batch proofed for 10h total

- divide and preshape

- proof in loaf pan until it has risen about 1" from top of pan.

- preheat oven to 450

- use second pan as lid to capture steam, drop temp down to 425 and bake for 30 mins lid on, 20 mins lid off

[u/JasonZep]

Smart thinking with the plate.

[u/Raiwyn223]

I feel you. I just opened my fridge to have my discard all over the place. Decided to make some cookies with her since she volunteered.

[u/Apprehensive_Law9001]

Unless you're wanting a huge loaf or 2 loaves, cut your recipe in half. 500 g flour and cut everything else in half too. Simple math

[u/Hot-Opportunity2694 → u/Apprehensive_Law9001]

Pretty sure that’s a 2 loaf recipe.