NEW!: How to Read a Sourdough Crumb: Underproofed or Overproofed?

[@stan8235]

I have baked approximately 40 loaves so far, watched approximately 100 hours of sourdough videos from KZbin, from 7 different bakers. Also I am somewhat of a geek when it comes to reproducing results, making only slight variations in techniques and process to judge differences. YOU ARE THE CHAMP. Love your videos, and I have learned so much, from starter to fermentation, to judging the final product. THANK YOU, THANK YOU, THANK YOU.

[@thesourdoughjourney]

Thank you for the feedback. I appreciate it

[@DRz754]

ditto what Stan wrote (except just baked first loaf (pyramid disk) yesterday. Came back this morning to re-view this video. Thank you!

[@ZenaHerbert]

This is a massive amount of work that you have done here. Thank you for sharing your knowledge and giving your time. I appreciate your generosity.

[@thesourdoughjourney]

Thank you! Also check out my new website at thesourdoughjourney.com

[@emnylz]

Agree

[@amything]

Simply incredible!

[@jeffp7776]

I have say in an ever growing sea of "influential experts" on not only THIS subject but most subjects, it is refreshing to see someone that actually clearly has the experience to warrant giving out instructional advice. Thank you (fellow Tri-Stater from Pittsburgh)

[@thesourdoughjourney]

Thank you. I appreciate the feedback. I went to Carnegie Mellon, and grew up in Northwestern PA, - Bradford.

[@jeffp7776]

@@thesourdoughjourney You are very welcome. Grew up in Vandergrift then moved to Pittsburgh I had family in Erie now out here in hell (California) 🙄

[@missjchoi]

Tom, I have followed your journey through lockdown, playing and pausing alongside my own fermentation and shaping processes. It was not until today that I've worked out with 100% certainty that my loaves have been habitually slightly overproofed! So a big, slightly gummy, ragged alveoli-shaped thank you for this. And thank you for the effort and diligence you put into each and every one of your videos. Your channel is a treasure.

[@thesourdoughjourney]

Thank you! I appreciate the feedback. Also check out my new website at thesourdoughjourney.com

[@robinallen6716]

Not only have your videos helped me get started baking sourdough, but now I can analyze my baked loaf and correct what I am doing wrong. Thanks so much for all the time you have put in to these videos!

[@thesourdoughjourney]

Thanks!

[@GarlandStringedInstruments]

An extremely useful diagnostic tool! Thanks a lot for posting this, Tom! I will re-watch as many times as needed until it's ingrained in my memory..🙂

[@thesourdoughjourney]

Thank you!

[@robinallen6716]

You won’t believe what my husband just said when he saw me watching ANOTHER sourdough video! His comment was, “Just go buy a loaf or bread!” Not quite Brother Bob’s mantra but pretty darn close.

[@thesourdoughjourney]

Haha. Yes.

[@rajulshah1113]

The absolute best video guide on baking a sourdough loaf at home. Will repeat, absolute best. Thanks a million for taking the time and effort to share your journey.

[@thesourdoughjourney]

Thank you!

[@marcuslee3051]

I've been baking underproofed loaves for months and didn't realise it til this video. Thank you so much

[@thesourdoughjourney]

Thank you. Also check out my video series “When is Bulk Fermentation Done?” Also, my new website has lots of great content here thesourdoughjourney.com/faq-bulk-fermentation-timing/

[@alfontana6242]

Tom, thanks for you very informative video. Even though I have been baking sourdough bread for well over a year successfully I always pickup up extra tips on how I can improve my loaves from your videos.

[@thesourdoughjourney]

Thank you for the feedback. I appreciate it.

[@CrazyGrl3568]

I just recently started my sourdough journey, my starter is a month old, and this is the first video that I’ve watched that truly helped me understand the science behind this lovely bread. I’m going to binge watch you videos and learn so much from you 🤩. I do have the book but being a busy mom of two small toddlers doesn’t leave much time for reading. You’re a knowledge treasure!

[@thesourdoughjourney]

Thanks. Also check out my website. thesourdoughjourney.com

[@sylviawang8645]

You're truly the sourdough savant! I've been reading your guides and watching your videos, however, I'm still having trouble discerning between under/over proofing. I emailed you a photo of my 2nd attempt at Tartine's basic country bread and hoping you have time to advise. Thanks for sharing your experience and knowledge!

[@thesourdoughjourney]

Thanks. I will look for the email.

[@patmacrotch5611]

I have recently started making sourdough bread and these "experiment" type videos are answering a lot of questions I have been having (and doing a lot of the same things)

[@thesourdoughjourney]

Glad it was helpful!

[@nehabarar]

It is heartening to see your nerdy enthusiasm about the humble loaf! I came out so educated . Thank you!

[@thesourdoughjourney]

Thanks!

[@justinerogers1353]

You are wonderfully generous with sharing all your time and efforts. Thank you so much. I'm a new baker and have learnt, whilst my loaves taste great (so much better than shop-bought) they are overproved. Thanks again. I look forward to trying to improve what I've been doing so far.

[@thesourdoughjourney]

Thank you. I appreciate the feedback. Check out Episode 4 of my series “When is Bulk Fermentation Done: Overproofing Problems.”

[@Onehundredpounds]

15:30 has been my bread every time for months now. I didn’t know I was under proofing the whole time. Thank you

[@thesourdoughjourney]

👍

[@JadedEvan]

Best explanation on proofing I've come across (after watching way too many videos). Pictures and analysis were sure helpful

[@thesourdoughjourney]

Thanks. Also check out the guide. thesourdoughjourney.com/wp-content/uploads/2021/12/How-to-Read-a-Sourdough-Crumb.pdf

[@petertigler8057]

Thanks for all of this esp. the picture guide, helpful like nothing I've come across. Now baking my best loaves ever.

[@thesourdoughjourney]

Thank you! And thanks for the feedback. I’ll be updating the picture guide in January with some additional photos.

[@daaaaaave]

Late to the party, but thanks for this. I’m just starting out and am also just sticking to one recipe until I feel like I’ve mastered it. This feels like being visited by myself from the future.

[@thesourdoughjourney]

Thanks.

[@supernoobsmith5718]

This is so good. Such great information. Actually answers many questions I had about my yeasted loaves that never come perfect. I was analyzing the wrong things. I didn't analyze the bulk time. Game changer.

[@thesourdoughjourney]

Thanks!

[@bfmv580]

I’ve come across a goldmine today. Thank you very much for your efforts, you’re a legend!

[@thesourdoughjourney]

Wow, thank you! Also check out my website for additional content. thesourdoughjourney.com

[@MoonFlower52798]

I'm glad I found your channel! I baked my very first loaf of sourdough bread today, and I'm not sure what happened, but it didn't rise. BUT, I'm not giving up. I will figure this out!

[@thesourdoughjourney]

Thanks!

[@alyssadoering1429]

Thank you so much!! You explain and demonstrate this sooo well. It’s definitely going to help me fine tune my bakes!

[@thesourdoughjourney]

Thanks!

[@barrychambers4047]

Wow! Thank you so very much, Tom, for this invaluable tool! This, no doubt, took a whole lot of work, and is much appreciated. I just printed your ULTIMATE Sourdough Proofing Guide, and I intend to watch this video, at the least, a few more times. You've got a great head on your shoulders, and you're a cool guy, too! Thanks!

[@thesourdoughjourney]

Thank you for the feedback. I appreciate it.

[@thesourdoughjourney]

I am also launching a new website at thesourdoughjourney.com/ More to come in this space in January.

[@barrychambers4047]

@@thesourdoughjourney Way Cool!

[@lauracooper6549]

Finally, I believe I’ve found my mentor 😊😊😊!

[@thesourdoughjourney]

Thank you! Also check out my new website at thesourdoughjourney.com

[@RichardSteel-l4d]

Thanks for the massive amount of work and expertise you have provided, you’re an absolute legend

[@thesourdoughjourney]

Thank you. I appreciate the feedback.

[@RichardSteel-l4d]

@@thesourdoughjourney I also appreciate your dry sense of humor

[@SandiHooper]

Finally someone has explained this clearly and shown it!!! I’m loving your videos. And the guides are absolutely invaluable! Thank you, Tom! Thank you.

[@thesourdoughjourney]

Thanks! Also print the guide. It is on my website and there is a link ink the video description.

[@wearyandheavyladen23]

both of mine rose great but this video helped me realize that mine are either under or over proofed. definitely feel like a sponge and almost gummy. mine are very spongy. i have been doing my proofing in the refrigerator overnight. its doable but not ideal. i think ill plan on doing my fermentation earlier in the day now. thank you Tom. this is an awesome video!

[@thesourdoughjourney]

Thanks. Good luck!

[@stevethanos4182]

Tom, thank you so much for your extensive, scientific approach to making the best sourdough bread possible. Your highly informative and often humorous way of teaching the subject of bread making resonates with me more than anyone else on KZbin. Thank you again for your extensive research and for sharing it with others.

[@thesourdoughjourney]

Thank you!

[@maria.s1sca404]

thank you! I just begin my sourdough journey and totally clueless. I had baked several times with other recipes, and all were failed miserably. Your videos help a lot.

[@thesourdoughjourney]

Thank you!

[@edgarhilton136]

Just wanted to say thank you Tom I really appreciate all the time and effort you have put into your Channel it is helping me so much with my own sourdough Journey

[@thesourdoughjourney]

Thank you! Also check out my website. Thesourdoughjourney.com

[@annsfrench]

I’m fairly new at sourdough baking and based on this video, I’ve never overproofed a loaf! 😮

[@thesourdoughjourney]

The best loaves live on the edge of overproofing.

[@NikoOkamoto]

One of the most useful sourdough videos I've seen, and it feels like I've watched a hundred of them. Thank you!

[@thesourdoughjourney]

Thank you. Also check out it new website at thesourdoughjourney.com Lots of good content there too.

[@kevinu.k.7042]

Good video - Thank you. I think I will be watching this twice.

[@thesourdoughjourney]

Thanks. There also a printable guide here. thesourdoughjourney.com/wp-content/uploads/2021/12/How-to-Read-a-Sourdough-Crumb.pdf

[@kevinu.k.7042]

@@thesourdoughjourney Thank you excellent.

[@happydeux2254]

Thanks for the fantastic video mate! We've been baking bread for 3 years or so and every now and then it goes a bit wonky, now we have plenty of options to tune our process.

[@thesourdoughjourney]

Thank you. You can also print the guide on my website at thesourdoughjourney.com

[@edithp.7213]

My word! I’m so impressed with your diligent research into bread baking. I only started baking bread a few weeks ago and have been so proud of myself, but clearly I didn’t know how to measure the quality of my breads. They looked and tasted good but I always try to improve on everything I do, so now I know what to look for. Thanks for sharing all this info!

[@thesourdoughjourney]

Thank you. This is a another good video for beginners. Good luck with your baking and thanks for the feedback! kzbin.info/www/bejne/jYfIk4x7fZtmrq8

[@beamoscrilla7691]

I sold 430 loaves this weekend, and now I’m ready to learn how to really make sourdough. Lol. It’s freakin hard to know when my dough is fermented properly, as I’m using cambro containers(I fit 6 loaves in each) for fermenting and proofing. I have a commercial traulsen fridge. I can’t figure out what time to put the loaves in the fridge as the load determines how fast the fridge can cool them down, so nailing down a system has been 3 months in the making and I still don’t feel like I’ve made progress. But, people love our bread and we are selling out every week! But it’s nowhere near where I want it to be. The pics and descriptions really helped. Thank you. About to watch all the bulk fermentation videos this week!

[@thesourdoughjourney]

Thanks. Your baking in quantity so it’s challenging. The Cambros are great for measuring the percent rise, so you should be able to dial that in, but the ending dough temp is real critical. Warm dough should be cut off earlier than cooler dough. And the fridge temp (and dough temp in the fridge) is important if you’re doing a cold retard. I’m happy to help in any way.

[@beamoscrilla7691]

@@thesourdoughjourney thank you! Yes, I am doing a cold retard after mixing. I am able to control the climate in the room and it stays at 76-77 without a problem. Temp of the dough coming off the mixer is been consistently 77-80 as it proofs at room temp. When I have 42 bins, obviously the fridge has a harder time getting the dough temp down once they are all in compared to 20 bins or 7 bins. So figuring out at what point in the rising process is the right time to place in the fridge has been the crux for me. I have tried stacking bins in at different times, proofing at room temp for a shorter time period and putting all in at once. But I know there’s a formula or science I can apply to figure out how long it takes to cool down the dough given the load parameters. This problem arose after we had to change our system and technique given the uptick in demand of our product and the addition of more farmers markets. That’s why it’s been hard for me to tell if they are underproofed or slighly overproofed and why the pics were a great help. I do have to go through them again and watch some more videos to make sure the issue is getting diagnosed correctly so I can apply the fix necessary.

[@DeborahKeleman]

I'm new to the sourdough journey. I messed up 4 starters and 4 loaves. Finally baked 2 edible, decent loaves. Your guides are VERY helpful to me at this point. Hopefully, as I bake, I can perfect my bread. THANK YOU!

[@thesourdoughjourney]

Thank you for the feedback. Good luck!

[@natalinanize5244]

Thank you for this video! I've diagnosed my loaves with severe underproofing. One step forward in sourdough journey.

[@thesourdoughjourney]

Thank you for the feedback. Also check out my new website at thesourdoughjourney.com

[@johncarter4411]

I just got 2 almost perfect loaves, after messing up almost every single step, lol, but I watched my bulk fermentation the most and I think that's what's helped me the most, I even stick it in the fridge and forgot to shape first, so I took them out in the morning and bright them up to room temperature, then shaped let them sit out for a while on the counter at room temperature. Baked one, then baked the other one. Both turned out.

[@thesourdoughjourney]

Great!

[@RachelJenkins-m8u]

This is such an educational and valuable video. Thank you for your research, knowledge, info, and pure effort.

[@thesourdoughjourney]

Glad it was helpful!

[@carolcapper20]

Great video, Tom. I'm just going to refer people to this now when they want an evaluation of their crumb on the SD group. I hope you are posting it there! Great of you to do this. I hope you had/have happy holidays!

[@thesourdoughjourney]

Thank you, Carol. I appreciate the feedback. Yes, I will be posting this in the SD groups soon. Also check out the printable guide. The link is in the description of this video.

[@terriduckworth6967]

I am giddy watching this! Thank you so much for all your work and sharing it !!

[@thesourdoughjourney]

Thank you. Also check out the printable guide.

[@Tinadinnah]

I think this is one of my favorite videos! I feel like I’m in a college class but about sourdough 🙌🙌

[@thesourdoughjourney]

Thanks! 🙏

[@anngallacher5072]

Thanks

[@thesourdoughjourney]

Thank you.

[@DurealzForReal]

this should be the only reccomended channel when i search for sourdough yet its not even on the first page. youtube caters to adhd people looking to try new things but arent willing to put in the time to do the necessary research to build a solid foundation

[@thesourdoughjourney]

Thank you. And also people who load their videos with ads. I just don’t believe in that. Also check out my website at thesourdoughjourney.com It is easier to navigate to all of the videos there.

[@carinaypaulo5079]

Thank you Tom for all this priceless tool you are bringing to us!!!!

[@thesourdoughjourney]

Thank you for the feedback.

[@marnies.8533]

Brilliant guide, thank you. I’ve come back to this video multiple times to help analyze what I’m doing wrong and it’s helped immensely

[@thesourdoughjourney]

Thank you. I appreciate the feedback. I'll be updating the printable companion guide next month. I have some great new photos to add.

[@karenlee005]

I just switched to an artisan flour and having so much problems proofing it. This was good to go back and look at where I am having problems with my method. I thought I over proofed it but seems like it may have been the opposite. Have to go back to 'school' lol. thanks for this.

[@thesourdoughjourney]

Thanks!

[@monika.71]

Absolutely incredible!!!! Tom, you are a genius and so generous in your understanding and sharing of your knowledge. Thank you soooooo very much. ❤

[@thesourdoughjourney]

Thank you! Also print the companion guide.

[@monika.71]

@@thesourdoughjourney Oh I certainly will! I am now looking at past loaves to analyse them. I have a feeling they were underproofed but also my starter was just too weak to push. Now I have your videos on how to strengthen the starter, I am even more equiped to make amazing sourdough!

[@yxinz]

Appreciate you sharing your knowledge. This is such valuable information

[@thesourdoughjourney]

Thanks. I appreciate the feedback.

[@yxinz]

@@thesourdoughjourney today I made two loaves. The crust looks horrible, no ear and it just melts when I score and put it in the oven. But it has the most beautiful crumb I’ve ever made. Wondering if it’s too long a fermentation or too high a hydration that’s causing this?

[@nimaidj108]

Yooooo! What this man has done is amazing!!!! The last part of the video where he taking about all the variables he's been testing blew me away. Then he goes to say he's even made a print out 🤯 Bravo 👏 👏 👏 You are the man. I want to say thank you for all your hard work and sharing with the world

[@thesourdoughjourney]

Thank you. Also,check out my new website at thesourdoughjourney.com

[@terrihunter2891]

Wow, 24 minute video and I am finally able to critique my work objectively. (Hubby not so picky 😅) I have had two sourdough baguette fails, both failed the oven spring. Flat, dense and gummy 😢 I used different recipes, am hoping your guide holds the clues that I need to be successful. Thank you

[@thesourdoughjourney]

Thanks!

[@Nnnj23]

These were really helpful. I’ve noticed a huge difference in the crumb from cooking on a stone with a tray with water, vs cooking in a cast iron combo cooker. I thought it was due to my fermentation but it seems the cooking methods also make a difference.

[@thesourdoughjourney]

Yes, the baking temperature (and vessel) has a huge impact on the ovenspring (and the crumb). I’m doing some experiments on this topic new and will publish a video on this soon.

[@Onehundredpounds]

Extremely helpful. I’ve suffered many a “false hope” underproofed loaf

[@thesourdoughjourney]

👍

[@JordynWoolcott]

Excellent video, thank you for your time, dedication, and generosity!

[@thesourdoughjourney]

Thank you.

[@lissyniña]

Thanks so much! It almost sounds like you can create a bulk o Matic app to download to your phone!

[@thesourdoughjourney]

Yes!

[@LYMISTC]

This helps, thank you for this. Would love to see a video on sourdough focaccia as this is all I want to make. Don't eat bread other than focaccia with toppings. Can't wait.

[@thesourdoughjourney]

Thanks! I don’t make a lot of focaccia, but I’ll add it to my list!

[@DANVIIL]

This is a fantastic resource for those who are seeking continuous improvement in the Sourdough baking. Thanks so much for all of your time and effort. Your "Bulkamatic System" was a game changer for my sourdough baking. The youtube algorithm doesn't bring up your videos despite the fact that I've been a subscriber since the start. Who knows how they work? The one area that I'd like to improve is the proofing process. Putting the loaves immediately into the refrigerator seems to retard the growth of the final proof. I may start leaving the loaves on the counter for 60-90 minutes before the fridge retard. I'll need to check you videos on this topic. I started baking sourdough in 2010 but I still learn a lot from your channel. Thanks!

[@thesourdoughjourney]

Thank you! Yes, I do a hybrid approach. Depending how the dough feels in shaping, I'll often leave it on the counter for 30-60 minutes before going into the fridge. If you leave it on the counter too long after shaping it can develop some real irregular holes. I've usually seen this with warmer dough (80F/27C) around the 90 minute mark. Thanks again for the feedback.

[@ivicakolomejac9994]

Very scientific approach. Thank you for sharing your experience and knowledge. I needed this video to overcome my sourdough frustrations. ❤

[@thesourdoughjourney]

Thank you. Also check out my series, “When is Bulk Fermentation Done”. Especially episodes 3 and 4.

[@meaganslife]

I love overproofed loafs. That’s all I’ve ever baked! Crazy

[@thesourdoughjourney]

They have the best flavor.

[@KWeiler-x8d]

Yes 🙌 thank you! A work in progress in my baking at least now the understanding of crumb well explained and visualized , Bravo!

[@thesourdoughjourney]

Thank you!

[@rickcastrejon6454]

Very good video, big help. Please let me know if you have any videos on freshly milled flour?

[@thesourdoughjourney]

Thank you. Sorry I have not made any videos using freshly milled flour. I recently did a video Experimenting with Bread Flours, but these are not fresh milled.

[@queeniebeats3028]

You are back!! Love your videos. Thank you.

[@thesourdoughjourney]

Thank you!

[@einkornic]

I found your channel back then when i was a novice sourdough baker. As always, you provide very informative and well-presented details that cover various aspects in sourdough bread making. Thank you for sharing and for the wonderful effort! My ideal crumb leans toward overproofed but before it crosses the threshold of gumminess. I have a theory that the more a dough is proofed, the more flour is worked on by the yeasts and bacteria, hence the higher bioavailability of the nutrients for our absorption. I haven't been able to locate relevant info to verify the theory though.

[@thesourdoughjourney]

Thank you. I agree that the longer proofed loaves are more easily digestible and I believe I've also heard there is higher bioavailability. If I find an reference on that I'll post it here. I also have a new website at thesourdoughjourney.com with lots of great new info.

[@jimfromri]

Fantastic video and handouts. Great info. Thanks for compiling and sharing all of this knowledge. I know it represents a very substantial effort. Much appreciated.

[@thesourdoughjourney]

Thank you. I appreciate the feedback.

[@grounded_maritimers]

For a beginner, this video is awesome. Taking the guess work out of the crumb properties. Very cool analysis. Now to know when it’s perfectly proofed without having to bake it first. Great job! 🍞 😊 💨

[@thesourdoughjourney]

Thanks! Also check out the printable guide here. thesourdoughjourney.com/tools/

[@Zumerjud]

Amazing video! Thank you for sharing your research!!

[@thesourdoughjourney]

Thank you.

[@cindyr5423]

Amazing. This is EXACTLY what I needed!!

[@thesourdoughjourney]

Thank you. Also check out the printable guide.

[@howman26]

Best explanation and most helpful troubleshooting video I've seen so far. And I've watched A LOT. Thank you!

[@thesourdoughjourney]

Thank you! Also check out my website for more info at thesourdoughjourney.com

[@josegomezgil1924]

Tom, you did it again! What a great instructional video and tool! It will joint the ranks of your "50 Ways to Kill a Starter" and "The Incredible Bulk-O-Matic" ! Now crawling your website... All the very best for 2022 (already looking good)!

[@thesourdoughjourney]

Thank you!

[@artsymargo]

REQUEST: At 20:54 you show a list of some of your videos. I'm particularly interested in seeing the influence of immature starter, but searches (visual and digital) on your website in the Videos section yielded no results. I don't like asking you to do more work, since you've done so much already, but I'd really like to know. Thank you!

[@thesourdoughjourney]

Here’s a good example. kzbin.info/www/bejne/bHbEfKihhqp4otE

[@hksunshine1573]

Is it possible I can see the dough under proof or over proof before baking? This is much more helpful before baking. Thanks

[@thesourdoughjourney]

Yes, I have a tool and a whole series of videos on this topic. thesourdoughjourney.com/wp-content/uploads/2023/02/Bulk-O-Matic-Guide.pdf

[@ConnieHerzogMN]

Wow!! Thank you soooo much! I'm only on my second loaf EVER!!! The instructions said to proof over-night. I did, and it ended up over-proofed. I did the light finger-touch and it was sticky. I baked it anyway. The crust came out deep golden. It was chewy and delicious. However, the bottom got too dark. I am wondering if on convection oven I should decrease the temp by 25 degrees. The shape was flat and crumb was a bIt gummy. It makes great toast! But I'll keep trying. Great channel. Thanks much!! I wish I could post a picture of my second loaf.

[@thesourdoughjourney]

Thank you. Yes, with convection try reducing temps 25 degrees. Also a lot of people put a baking sheet on a separate rack below their Dutch oven to keep the bottoms from burning. Check out some of my videos on how to determine when bulk fermentation is done. Also check out my website at thesourdoughjourney.com

[@ConnieHerzogMN]

@@thesourdoughjourney Thank you! Just completed the bulk fermentation video and how to make starter.

[@janetill1158]

Hi Tom, I am still searching for the holy grail with my sourdough. My last loaf looked so promising but I was disappointed when I sliced it. The loaf was quite rounded and had opened up well in the oven, yet the crumb was dense with small holes and a very slightly gummy feel. I have had some good loaves but not consistently.

[@thesourdoughjourney]

Keep pushing bulk fermentation every time you bake. The best loaves live right on the edge of overproofing.

[@Zenivore]

Fantastic video! Thank you for sharing such a wealth of knowledge with us.

[@thesourdoughjourney]

Thank you. Also check out additional info on this topic on my website at thesourdoughjourney.com

[@summersummer1232]

So happy to find your channel. Lots of good information. I have a question. When I score my bread dough before going to the oven, it deflates. Is it a sign of overproofing too?

[@thesourdoughjourney]

Thank you. Every the best loaves will open up a bit when scored, but if it really deflated and flattens when scored, that is usually a sign of overproofing.

[@oldellit]

Thank you! Great job and perfect examples! Very useful video!

[@thesourdoughjourney]

Thanks. Also check out the printable guide. thesourdoughjourney.com/faq-over-under-proofed/

[@teod.2779]

Wow! Quite a research! You are doing a great job! A lot of work, but wit valuable results for us! It means so much for me to understand what and how it is happening with the sourdough and not to take as granted what some people are saying. Thanks a lot! Wish you a great New Year with more interesting videos for us!

[@thesourdoughjourney]

Thank you!

[@hmm5122]

Thank you Tom , Once again a great analysis tips for bakery business development it’s over than evaluations of loafs fermentation , by the way I have question that fermentation windows will assist to or rectify Dough ? Will be great if you can make separate video about fermentation ovens and how to choose good one.

[@thesourdoughjourney]

Thank you. I’m not sure I understand your question.

[@hmm5122]

What I mention that when we leave the dough more time for fermentation will not rectify such errors .

[@hongmurphy2310]

Thank you very much for another very educational and informative video. I just started my sourdough journey a couple of weeks ago. I successfully made a healthy and strong starter using 100% wholemeal flour. By the way, her name is Ray. My husband and I only eat wholemeal breads. So the wholemeal flour is what I am going to use to make my sourdough breads. My question is that if your guidelines of reading the crumb can be used to wholemeal breads.

[@thesourdoughjourney]

Wholemeal loaves will always bake with a more dense, closed crumb there what you see here. The extremes of over and underproofing will look similar to what you see here. But the fine differences of “molten” and “open irregular” for example will not be as evident in wholemeal loaves.

[@hongmurphy2310]

@@thesourdoughjourney Thank you very so much, Tom! I appreciate your scientific approach to sourdough bread making. You have made the whole process enjoyable.

[@LizaShaw-x2b]

Hey Tom, awesome work with this video! I've learned SO MUCH from you! A question: do you know what causes the amazing blisters some get on the outside of their dough? I have been trying to get blisters for 5 years. Thanks to your channel, I've mastered sourdough in every area besides this, but this is the one thing I cannot figure out. I am wondering if the blisters are dependent upon the type of flour used... Or is it some other factor? I want blisters so much! Can you lend some guidance on this? Maybe you could do a new video dedicated to mastering blisters!!

[@thesourdoughjourney]

Thank you! I get blisters from time to time, but I’m not sure I could create them on demand. I know they are more likely when the dough is spritz with water, the oven is super hot, and often when the dough is fully, or slightly overproofed. I’ll see if I can isolate the effects over my next few bakes.

[@LizaShaw-x2b]

I read that brushing the dough with water works better than just spritzing water on the dough. I'd love to see some experiments to see what brings about the best blisters!!

[@elainemazer737]

Can you explain the mechanism for the presence of large holes and separation of the crumb and the crust in over proofed loaves? Breakdown of gluten allowing gases to quickly rise to the top of the loaf?

[@thesourdoughjourney]

Exactly. The gluten starts to weaken and steam gets trapped under the crust. The pressure of the steam caused the crust to pull away from the crumb. In a normally proofed loaf, the gluten is still firmly bonded to the crust and you rarely see that effect (however sometimes you will see surface bubbles on a normally proofed loaf which look similar). Thanks!

[@marriageandfamilytherapyse7196]

Hi Tom! I love your videos. They have been very helpful in my own sourdough journey! Here's my question... Have you ever used Spelt flour to make your sourdough? My husband and I have to use Spelt as it is an ancient, non-hybridized flour and the gluten isn't as inflammatory as regular flour. Of course, what this means is that the gluten is much weaker than traditional wheat flour. I would be THRILLED to see you work with Spelt and apply some of your scientific recommendations to it! I use a 80% white spelt, 20% sprouted whole spelt recipe. Thanks again for all you do for us sourdough lovers!!

[@thesourdoughjourney]

I have only worked with it a few times. Not an expert by any means.

[@billabrams4271]

2nd or 3rd time watching this video. Tom....you do really good work. Thanks

[@thesourdoughjourney]

Thank you. I appreciate the feedback. I have a lot of new content coming out in the next few months. Stay tuned.

[@billabrams4271]

@@thesourdoughjourney Look forward to seeing

[@stefanoariestasia]

Thank you Tom! This video is very useful for new bakers like me

[@thesourdoughjourney]

Thank you.

[@upercoco]

Thank you for sharing very useful information. Brilliantly done.

[@thesourdoughjourney]

Thank you for the feedback.

[@carolderouin7527]

Excellent video, thank you very much. I have never learned this much from any other sourdough video.( and I have watched a ton) I know now that I'm an underproofer! Next I need is a time chart/schedule so bread and dinner arrive on the table at the same time! Lol I also use Chad's book. From Pittsburgh.

[@thesourdoughjourney]

Thanks. Try making your loaves a day ahead and cold retard until early afternoon the next day, the bake in the late afternoon for supper.

[@carolderouin7527]

@@thesourdoughjourney Thank you very much. I'll do that this weekend, for Sunday bread!

[@suran396]

Awesome information and what a lot of work you have done documenting everything. Question: since i'm a newbie I am thoroughly confused by your casual interchanging of "bulk rise" and "proofing." Perhaps it is the mwthod you are using, or perhaps i have misunderstood other instructions. Please help. My understanding is that after "stretch and fold" you "bulk rise" 4-6 hours room temp or slightly less than double that in fridge. THEN you preshape, shape, and place in proofing baskets for "proofing" for roughly 3 hours room temp (or a short night in fridge. ) If I am correct, bulk rise, and proofi g are two distinct and separate steps. So why do you use them interchangeably? If I am wrong, ummm....ease explain! That said, I have made 4 loaves so far. 1 & 3 were gummy and ....eh.... 2 and 4 were fantastic! Working on 5 now (bulk rise.) BTW, loaf 3 was a challenge, as the power went out just as I was preheating the oven for baking. Does anyone have a video that covers "what to do if you lose your oven just prior to baking?" I tossed it in the fridge and baked it half a day later when power came back. What a sad loaf that was!

[@thesourdoughjourney]

Thanks. It’s is a bit confusing and the terms often overlap. “Fermentarion” is the total process from adding the starter until the loaf is baked. “Bulk Fermentation” is the time from adding the starter until preshaping. “Bulk rise” can mean either the same as “bulk fermentation,” or the remaining portion of bulk fermentation after the stretch and folds are done. “Final proofing” is the time from shaping until baking. “Proofing” in a broad sense is the same as “fermentation.” When you speak of an overproofed or underproofed loaf it is same as saying over-fermented or under-fermented. It is the sum total of all of the fermentation. It is better to measure the end of bulk fermentation based on the percentage rise than the timing. I have a lot of videos on this topic.

[@suran396]

@@thesourdoughjourney thanks! I think I understand how various terms might be used generally, or specifically, and mean similar, but different things. LOL I do understand that the time is a rough guide and quality of the dough is more important, but it takes experience to get that, so in the meantime, the timing method gets me in the ballpark. Loaf 5 was, I think,based on your video, slightly underproofed.

[@jandelricci637]

Hi Tom, I really enjoy your videos. I followed your recipe to begin my sourdough journey 3 months ago. I have two questions. Do I feed my sour dough starter regularly with 50/50 bread flour and whole wheat flour? And I hear everybody talking about crumb. Crumb this and crumb that, but nobody has defined what crumb means. I’m getting a sense of it, but what is the definition of crumb?

[@thesourdoughjourney]

The “crumb” is just the inside of the loaf. The outside is the crust, the inside is the crumb. By “reading” the crumb, you can tell a lot about how well you mixed, fermented, shaped and baked the loaf. It helps you improve the next time. You’ll find that it takes a lot of small adjustments in the process to perfect it, if that is what you are interested in. I feed my starter a 50/50 mix, but others have good success by feeding it with bread flour or all purpose flour.

[@richards2072]

Thanks for extremely helpful and interesting video .

[@thesourdoughjourney]

Thank you. Also check out my new website at thesourdoughjourney.com

[@lxt890421]

IS there a best checking segments that optimize time management and best chance to catch the 30 min bulk fermentation window?

[@thesourdoughjourney]

Yes, lots of information and tools here. thesourdoughjourney.com/faq-bulk-fermentation-timing/

[@alef218]

This video is amazing! A truly Christmas gift!

[@thesourdoughjourney]

Thank you!

[@NotMyYouTube2023]

Incredible effort and insanely useful information. Hats off to you sir.

[@thesourdoughjourney]

Thank you! Also check out the related guides on my website at thesourdoughjourney.com

[@threeoctopi]

Hello! Really appreciate your work. The video was very thorough and helpful. I mostly bake bread from rye and spelt, with 30-40% of wholemeal flour, and they tend to be quite compact and dense. Can your method of crumb reading be used for denser types of bread? My loaves would probably be on the underproofed end of the scale comparing with your pictures, but is it because I'm really underproofing, or is it just this way with heavier breads?

[@thesourdoughjourney]

Rye and spelt will always produce a more dense loaf. Try recipes specifically formulated for those flours. I recommend the recipes from The Perfect Loaf.

[@threeoctopi]

@@thesourdoughjourney Thank you!

[@isobelrowe7632]

Wow, thank you so much! This has helped me so much!

[@thesourdoughjourney]

Thank you for the feedback. You can also download a printable guide. thesourdoughjourney.com/wp-content/uploads/2021/12/How-to-Read-a-Sourdough-Crumb.pdf

[@christopherhenry282]

Simply brilliant… thank you so much.

[@thesourdoughjourney]

Thank you. Also, check out the printable guide.

[@eugeniacoelho1826]

Thank you so much for the very informative video

[@thesourdoughjourney]

Thank you! Also check out my website at thesourdoughjourney.com

[@francinekeane9900]

Thanks for great video would this apply to sourdough sandwich loaf baked in a loaf pan?

[@thesourdoughjourney]

Thanks. With a sandwich loaf you’ll typically be looking for more of the “fully proofed” examples here, rather than the open crumb examples. But the extremes of under and overproofed crumb would look similar to these examples (not so much the shape obviously).

[@francinekeane9900]

@@thesourdoughjourney Thank you

[@margaretwidjaja9981]

Always find your video helpfull. Thank your for your dedication and effort Tom ! 😁

[@thesourdoughjourney]

Thank you for the feedback. I appreciate it. Also check out my new website at thesourdoughjourney.com