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The Wood-Fired Blog

Another Day, Another Over-Proofed Loaf

Sep 05, 2012

The upside of this is that I haven’t made this mistake for a while. My boule was over-proofed before my oven was ready — you could definitely tell. The outer skin of the loaf was very soft and almost ready to fall in; it wasn’t even firm enough to properly score. The problem? I can track it all the way back to my dough prep — where quickly measuring my... Read More



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