underproofed bread signs

When I first started baking sourdough bread, I kept ending up with a dense, gummy crumb and a thick, hard crust. I’d pull a loaf from the oven, feel it in my hands, and immediately know something was wrong, but I couldn’t quite tell why. Even after years of baking, these little mysteries pop up, and new bakers often run into the same issue. Signs like tunneling, uneven texture, or a loaf that doesn’t rise properly are key clues that your dough might be underproofed. Real examples and some tips really help, whether you’re following advice from a course or … Read more