Reinhart French, overproofing, what am I doing wrong??
I'm using his French Bread recipe from Bread Baker's Apprentice w/ Pate Fermente, and instead of the 2 hours he suggests in the recipe, my dough is first-proofing all the way by 1 hour, sometimes 45 minutes. I'm measuring all ingredients by weight, using Fleischmann Bread Machine Instant (jar, kept refrigerated), kneading the whole recommended time and sometimes more, temps
Source: thefreshloaf.com