Can you say "Over Proofed"? Well Ernest has finally gotten around to being fermented, shaped, proofed and baked.

Things started out well. I mixed the dough by hand and kneaded it until it was almost ready. I gave him a 20 minute rest and then added the salt and continued kneading until it felt like the proverbial "baby's bottom".

Into the bowl for 3 1/2 hours of fermentation. Out of the bowl, divided in two and knocked down. Preshaped and another well deserved rest, 15 minutes. Shaped and into baskets lined with pastry cloths.

An hour at room temp and then into the fridge for the big chill. Breads From La Brea says it should retard for 8-12 hours and up to 24. For me it worked out to 19.

Here are the twins. They have several symptoms of over proofing. A lack of oven spring and no bloom where they had been docked.

I could tell when I was taking them out of the baskets that they had gone too far. They deflated as I removed the cloth.

The upside is that they taste good. The crust is nice and chewy and there is a very nice sour flavor. The crumb looks OK. I guess the moral to the story is don't let your loaves over proof!