Beginner Bread Question

It sounds like it was probably over proofed. Leaving it out overnight unless you are in a very cold pay off the USA would probably have been too warm for too long. My sourdough is proofed overnight in a fridge and that is a slow proofing loaf. Yeast is not a slow proofing loaf. Ordinarily with yeast you only need a few hours a best until it has almost double in size. Also the quantity of cheese added after the first proofing will also affect how much the loaf will rise second time around.
 
Which is funny because every no knead recipe states that 12-18 hours of rising time is necessary to get it right. I will take your advice next time and see if that changes anything. Regardless, it was delicious and I REALLY wish I wasn't trying to cut down on my bread intake haha. That loaf would have been in a day.
 
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