As I described in my post about my baking process, it takes 24+ hours from mixing the first dough to having a finished loaf. Especially beginners are always afraid that their bread doesn’t “turn out”. But aside from one attempt early on, all the times I made a mistake the bread was edible. Sometimes I forgot the salt – the result was a bread that was a little bland but still edible. After a while adding salt became automatic
Worst sourdough fail yet
This weekend I shaped my sandwich bread and put them into a baking form. I usually let it rise a little more before putting it in the fridge overnight. I ended up forgetting it on the counter and it was proofed all night.
As you can see the bread is hopelessly over-proofed. I decided to bake it anyway, especially because the oven was hot for another loaf I had prepared.
As you can see the sandwich bread has a bit of an …. unusual shape. I let it cool and cut into it.
The crumb is pretty much the same as usual with this recipe. There is no compact area on the bottom. The bread tastes a little more sour than usual but that doesn’t bother me because I like that tase.
Verdict
It’s fine 🙂 I will not leave the bread to proof overnight but it is fine. Edible.
