Over-proofing, under-proofing sourdough or just bad shaping...what does it look like?
Hi, I am baking Sourdough since November and managed to get a couple of very good loaves done with a great crust and oven spring and even scoring and ears. That often happens when I do a long cold bulk fermentation in the fridge overnight and then shape and 2nd proof the dough and then bake.
United States Champlain Sourdough King Arthur Bread Flour Red Mill Whole Spelt Hodgson Mill Organic Whole King Arthur
Source: thefreshloaf.com