(no subject)
I'm going to try baking a breaf loaf one more time. After friends suggested that stuff was being over proofed, I looked at proofing methods out there.
Most of the recipes I follow say "let rise of an hour" and I do it. Others say "let rise until doubled in size" and I actually have trouble judging that.
But there's another method of testing a proof I've seen mentioned a few times where you poke it and if it sprigs back fast, it's not proofed. If it springs back slow, it's fine. And if it never springs back, it's over proofed.
I can pretty much say any bread I've made using a timer would NEVER spring back. Like ever. So we'll try one more time, and see if this works.