Confused about why my bread didn't turn out right.

I tried to add a sponge to a bread recipe I normally use from youtube. The bread recipe uses water at 86 degrees, 4.3 percent sugar, and 2.5 percent instant yeast. According to the book "the bread bible", you can add a sponge to almost any bread recipe by dividing the total amount of flour by 2.5 and mixing it with half of the yeast and all of the liquid. Then you let it sit at room temperature for 1 hour and put it in the fridge up to 24 hours. I did that, and after the first hour, the sponge was really bubbly. The next day when I took it out (about 14 hours later), it was overfermented. The bread ended up pale with an off taste. I'm really confused by what happened. My first thought was the water was too warm, but most of the recipes in that book that use a sponge call for water at 70-90 degrees, so I feel like my water temperature shouldn't have been the problem. The recipe I tried the sponge in isn't from the book, but I feel like the information should still apply right? My second thought was that I used too much yeast, but again, some of the recipes in that book had similar amounts of yeast and called for the same amount of time with the sponge. The only other thing I can think of is that I added the sugar to the sponge because I didn't know it if would be considered a dry ingredient or a liquid, so maybe it sped up the fermentation? I know sugar can speed it up at certain amounts and also slow it down if you use too much, but i'm not sure if 4.3 percent is too much or too little. What do you think caused it to overferment? submitted by /u/frostmas [link] [comments]

I tried to add a sponge to a bread recipe I normally use from youtube.

The bread recipe uses water at 86 degrees, 4.3 percent sugar, and 2.5 percent instant yeast.

According to the book "the bread bible", you can add a sponge to almost any bread recipe by dividing the total amount of flour by 2.5 and mixing it with half of the yeast and all of the liquid. Then you let it sit at room temperature for 1 hour and put it in the fridge up to 24 hours.

I did that, and after the first hour, the sponge was really bubbly. The next day when I took it out (about 14 hours later), it was overfermented. The bread ended up pale with an off taste.

I'm really confused by what happened. My first thought was the water was too warm, but most of the recipes in that book that use a sponge call for water at 70-90 degrees, so I feel like my water temperature shouldn't have been the problem. The recipe I tried the sponge in isn't from the book, but I feel like the information should still apply right?

My second thought was that I used too much yeast, but again, some of the recipes in that book had similar amounts of yeast and called for the same amount of time with the sponge.

The only other thing I can think of is that I added the sugar to the sponge because I didn't know it if would be considered a dry ingredient or a liquid, so maybe it sped up the fermentation? I know sugar can speed it up at certain amounts and also slow it down if you use too much, but i'm not sure if 4.3 percent is too much or too little.

What do you think caused it to overferment?

submitted by /u/frostmas
[link] [comments]