Good, underproofed, and overproofed crumb examples (2024)

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Good, underproofed, and overproofed crumb examples

Hey everyone! I've been actively learning to bake sourdough for the past month and got my share ofloaves with allkinds of proofing gone right and wrong, and wanted to share crumb photos of 3 loaves with the same recipe(about 75% hydration, 85% AP flour, 10% whole wheat and 5% rye) but different proofing — one just right, another clearly underproofed, andthe last one clearly overproofed. Hope it helps another beginner like me!

Just right— the one at the top — is easy to recognize by looking between the big wholes. The "smaller" bubbles comprising most of the loaf are stillclearly visible, making it airy, light and very pleasant to eat.

Underproofed— in the middle — is characterized by super-dense crumb between the big holes. The crumb is gummy and can be undercooked in places because of the density.This is the most common type of crumb beginners make (myself included).

Overproofed — the last one — didn'tget any oven spring, so it's quite flat, and you can see that all the bigger bubbles collapsed, leaving only smaller ones. Thetexture is still airy, and despite flatness, it's as delicious as the one with the right proofing, even if not as instagrammable. That made me realize I shouldn't be afraid of overproofing!

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sadexpunk

Jun 3 2020 - 10:05am

very helpful, looks like im

very helpful, looks like im always underproving then.....

just got another one on the go, done a few stretch and folds, now leaving it to BF, its been around 5 hours and i really dont have much of an idea when itll be ready to pre-shape. previously id maybe have called it about now.

theres a big bubble or two on the top, but no real sign of any expansion, or bubbles on the bottom or side. i think ill just gamble and leave it another 3 hours maybe, then thatll leave enough time to pre-shape, shape, then stick in the fridge overnight.

mourner

Jun 3 2020 - 10:46am

What helped me ismaking

What helped me ismaking photos of the dough in a transparent container from the side (when its relaxed, not aftera fold), and then comparing them.The volume needs to increase by 30-50% for a proper bulk rise. Also, once Igot proofing right at least once, it became much easier to judge bytouch andfeel — the dough gets silky smooth and feels very light. Also, it helps a lot to do the same recipe over and over so that you only change one variable (proofing) instead of guessing what went wrong with adifferent hydration/flour every time.

naturaleigh

Jun 3 2020 - 12:37pm

Process details

Hiya! I appreciate the photos and your comments. Can you provide a few more details about your process regarding times for bulk and proofing, etc. I am curious about that and how it compares with some of the recipes I am using.

mourner

See Also

How to Proof Yeast

Jun 3 2020 - 12:53pm

For the "good" loaf, I did a

For the "good" loaf, I did a 8-hour bulk rise with 20% starter to flour ratioin an oven (slightly higher than room temp)followed by an overnight proof in the fridge. But generally I agree with the advice of not relying on comparisons because conditions differ a lot — starters have different levels of activity (younger ones are much less active),temperature during bulkis different (unless you have one of those Brod & Taylor proofers),flour is different, so what might be a perfect recipe for one person will be a disaster for another one. It's better to rely on look & feel when judging fermentation, and as far as I understand, that can only come with more practice. One good tip is to stick tothe same recipe and do it over and over, so that youhave less variables to control / worry about, until you get more experience — that's what I decided to do.

Shena Baez

Dec 5 2021 - 9:08pm

Love The Tip

Thanks for the tip to do the same recipe over and over to get it right. It makes so much sense.

SeasideJess

Jun 3 2020 - 10:13pm

Very useful educational post

This is a very nice post. Well done. I'm sure many folks will find it helpful. And your advice to watch the dough rather than trying to replicate someone else's timings, and to make the same dough repeatedly, only adjusting one variable at a time, are both spot on. Thanks for a great contribution. - Jess

mourner

Jun 4 2020 - 12:04am

All the advice comes from

All the advice comes from Trevor J Wilson's book "Open Crumb Mastery", I just found itextremelyhelpful for myself as a beginner, so reiterating:)

sadexpunk

Jun 5 2020 - 12:05am

i used my new-found info on

i used my new-found info on watching the dough for this one, but it didnt really rise in the oven. i suspect a weak starter, but it rose in the BF and had bubbles almost all the way up the side, and i also saw little bubbles in the dough when i scored it.

ive tried comparing to your pics in the OP and the nearest i get is 'just right', but it obviously wasnt as it didnt rise well, plus it was a little gummy, as all of my sourdough seems to be. if it seems spot on during the BF and my handling/shaping all seemed to go well, what would prevent it from having a good oven spring?

any advice or suggestions on how to improve?

thank you

Shena Baez

Dec 5 2021 - 9:20pm

Mine Have All Been Gummy

I get it; feels like you did everything right and you end up with a gummy loaf. I look forward to comments on how to prevent this. Mine too, seemed "just right" but something fell short. I made one tonight that didn't proof like I expected, I completed the process and baked anyway. The bake is beautiful! I am afraid to cut into it, for fear it sucks on the inside - HaHa. Good thing I am still practicing :-)

As an enthusiast with a deep understanding of sourdough baking, I can confidently speak to the concepts discussed in the provided article on The Fresh Loaf community. The user, mourner, shares valuable insights and firsthand experiences regarding proofing variations and their impact on the bread's crumb structure.

Firstly, let's break down the key concepts discussed in the article:

Proofing Stages:
- The user presents three crumb examples from loaves with the same recipe but different proofing stages: just right, underproofed, and overproofed.
- The "just right" loaf has a well-aerated crumb with visible smaller bubbles, making it light and pleasant to eat.
- The underproofed loaf exhibits super-dense crumb between larger holes, resulting in a gummy texture.
Identification of Proper Proofing:
- The article provides guidance on recognizing a well-proofed loaf by observing the crumb structure. In the "just right" loaf, smaller bubbles are still visible, indicating proper aeration.
- The underproofed loaf is characterized by a lack of expansion and dense crumb.
Overproofing:
- The overproofed loaf did not experience oven spring, resulting in a flat appearance with collapsed larger bubbles. Despite this, the texture remains airy and delicious.
Community Interaction:
- The community actively engages with the post, with users like sadexpunk seeking advice on proofing and sharing their experiences.
Tips for Improvement:
- mourner shares personal tips, such as taking photos of the dough in a transparent container to track volume changes during bulk rise.
- Consistent practice with the same recipe is recommended to gain a better understanding of fermentation and achieve desired results.
Reference to External Source:
- mourner mentions Trevor J Wilson's book "Open Crumb Mastery" as a valuable resource, emphasizing the importance of watching the dough and making incremental adjustments.
Challenges and Questions:
- Users like sadexpunk and Shena Baez share their challenges, seeking advice on factors like weak starters, gummy texture, and poor oven spring.

In summary, this article provides a comprehensive overview of the impact of proofing on sourdough crumb, emphasizing the importance of visual cues and consistent practice. The community interaction further enriches the discussion, offering a supportive space for bakers to share experiences and seek guidance.

Good, underproofed, and overproofed crumb examples (2024)

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Good, underproofed, and overproofed crumb examples