Got a new flour (Kyrol); this is an 80% hydration sourdough. Accidentally let it rise to like 130…

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Got a new flour (Kyrol); this is an 80% hydration sourdough. Accidentally let it rise to like 130% and surprisingly got a decent result which makes me think I’ve been under proofing. The crumb isn’t as open as I’d like though. Could I have pushed it more? Thanks!

Reddit r/Breadit·u/v-a-g·about 1 month ago

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#flour #kyrol #hydration #sourdough #accidentally #photo

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From Reddit - r/breadit: Got a new flour (Kyrol); this is an 80% hydration sourdough. Accidentally let it rise to like 130% and surprisingly got a decent result which makes me think I’ve been under proofing. The crumb isn’t as open as I’d like though.…

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Got a new flour (Kyrol); this is an 80% hydration sourdough. Accidentally let it rise to like 130% and surprisingly got a decent result which makes me think I’ve been under proofing. The crumb isn’t as open as I’d like though. Could I have pushed it more? Thanks!