I always get so many questions on over proofed dough! Here is an easy explanation of what it is and how it happens! ⬇️ What is over proofed dough? Over proofed dough is dough that has bulk fermented too long. You can visually tell if your dough is over proofed when it lacks structure, caves in, is stringy, very sticky, unmanageable, etc. How does dough over proof? The yeast eats through the sugars in the dough and the gluten structure weakens. This leaves the dough too fragile to hold its shape and results in unmanageable dough and flat disc like loaves with no structure. How to avoid it: Keep an eye on bulk ferment times and dough temperature. Warm temps ferment faster / cold temps ferment slower! How to Fix it: Get creative! In this video, I show you 3 ways to save your unmanageable over-proofed dough: 1️⃣ Bread pan: Add cheese on top, bake, and let the pan help it rise! 2️⃣ Sweet focaccia: make it into an apple fritter focaccia with cinnamon sugar butter and apples. 3️⃣ Savory focaccia: Go classic with olive oil, rosemary, and sea salt.
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