Shoutout to the old baker in Cleveland who told me my dough was overproofed, not underbaked

Miles Carter · 2026-10-18T21:50:09.550773+00:00

Spent 3 hours last Saturday chasing a dense loaf. Kept raising the oven temp, then lowering it, then baking longer, and the crumb still came out like a brick. The old guy at the counter took one look at my dough and said 'that sat too long, it's spent.' Cut my bulk ferment from 4 hours to 2 and a half, and the next loaf actually rose. Any of you run into this where the fix was the opposite of what you thought?

Vivisector

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Shoutout to the old baker in Cleveland who told me my dough was overproofed, not underbaked | Bakers - Vivisector