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#sourdoughbaking: a vibrant community sharing techniques, recipes, and tips for creating artisanal bread. Watch mesmerizing dough transformations, inspiring creations, and connect with passionate bakers worldwide through delightful food content!
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. #So#Sourdougho#SourdoughTipsv#OverproofedDoughr#BreadBakingo#SourdoughBreado#HomeBakingr#BreadMakinga#BakingHacksr#BreadLoverso#Focacciaw#SweetFocacciaa#SavoryFocacciar#BreadRecipea#BakingMistakeso#SourdoughRescueo#HomemadeBreado#SourdoughBakinga#BakingTipsa#BakingBreadr#breadhackr#creatorsearchinsightso#sourdoughforbeginners
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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. #So#Sourdougho#SourdoughTipsv#OverproofedDoughr#BreadBakingo#SourdoughBreado#HomeBakingr#BreadMakinga#BakingHacksr#BreadLoverso#Focacciaw#SweetFocacciaa#SavoryFocacciar#BreadRecipea#BakingMistakeso#SourdoughRescueo#HomemadeBreado#SourdoughBakinga#BakingTipsa#BakingBreadr#breadhackr#creatorsearchinsightso#sourdoughforbeginners
Sourdough Focaccia Pizza Recipe with timestamps! ⬇️ This recipe works with most sourdough doughs, even over-proofed ones! It's simple, delicious, and perfect for dinner! Ingredients Dough 100 g sourdough starter (active is best!) 380 g warm water (80°F) 20 g olive oil 20 g honey (optional) 500 g unbleached bread flour 10 g salt Toppings Olive oil for drizzling Pizza sauce (homemade recipe below!) Mozzarella cheese Pepperoni Fresh basil Parmesan cheese Hot honey Instructions 8:00 AM: Mix dough (wet ingredients first, then dry). Cover and rest 1 hour. 9:00 AM: Start stretch-and-folds. Do 4 rounds, 30 mins apart. 11:00 AM: Continue bulk ferment in a warm spot (75–78°F) until dinner. 5:00 PM: Transfer dough to an oiled, parchment-lined baking sheet. Spread gently. Rest 45min-1 hour. 6:00 PM: Drizzle olive oil, dimple dough. Par-bake at 425°F for 20 minutes. 6:30 PM: Add toppings Bake at 425°F for 15–20 minutes until melted and bubbly (internal temp: 205°F). 7:00 PM: Add fresh basil, Parmesan, or hot honey. Cool slightly, slice, and serve. Quick Pizza Sauce 3–4 garlic cloves, minced 1 tbsp sugar 1 (14 oz) can fire-roasted diced tomatoes drained 1 tbsp balsamic vinegar 2 tbsp olive oil Lightly sauté garlic in 1tbsp olive oil. Then add all ingredients and blend in a food processor until combined. #s#sourdoughs#sourdoughtutorials#sourdoughtipsandtrickss#sourdoughbreads#sourdoughhowtob#beginnersourdoughs#sourdoughbeginners#sourdoughforbeginnerss#sourdoughbakinga#allaboutsourdoughs#sourdoughpizzaf#focacciapizzas#sourdoughfocacciab#breadmakingf#foodtiktokd#doughrecipeb#bakingtipsh#homemadebreadb#breadrecipes#sourdoughrecipeb#breadbakingM#MakingBreadAtHomea#artisanbreadB#BreadmakingForBeginners
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Sourdough Focaccia Pizza Recipe with timestamps! ⬇️ This recipe works with most sourdough doughs, even over-proofed ones! It's simple, delicious, and perfect for dinner! Ingredients Dough 100 g sourdough starter (active is best!) 380 g warm water (80°F) 20 g olive oil 20 g honey (optional) 500 g unbleached bread flour 10 g salt Toppings Olive oil for drizzling Pizza sauce (homemade recipe below!) Mozzarella cheese Pepperoni Fresh basil Parmesan cheese Hot honey Instructions 8:00 AM: Mix dough (wet ingredients first, then dry). Cover and rest 1 hour. 9:00 AM: Start stretch-and-folds. Do 4 rounds, 30 mins apart. 11:00 AM: Continue bulk ferment in a warm spot (75–78°F) until dinner. 5:00 PM: Transfer dough to an oiled, parchment-lined baking sheet. Spread gently. Rest 45min-1 hour. 6:00 PM: Drizzle olive oil, dimple dough. Par-bake at 425°F for 20 minutes. 6:30 PM: Add toppings Bake at 425°F for 15–20 minutes until melted and bubbly (internal temp: 205°F). 7:00 PM: Add fresh basil, Parmesan, or hot honey. Cool slightly, slice, and serve. Quick Pizza Sauce 3–4 garlic cloves, minced 1 tbsp sugar 1 (14 oz) can fire-roasted diced tomatoes drained 1 tbsp balsamic vinegar 2 tbsp olive oil Lightly sauté garlic in 1tbsp olive oil. Then add all ingredients and blend in a food processor until combined. #s#sourdoughs#sourdoughtutorials#sourdoughtipsandtrickss#sourdoughbreads#sourdoughhowtob#beginnersourdoughs#sourdoughbeginners#sourdoughforbeginnerss#sourdoughbakinga#allaboutsourdoughs#sourdoughpizzaf#focacciapizzas#sourdoughfocacciab#breadmakingf#foodtiktokd#doughrecipeb#bakingtipsh#homemadebreadb#breadrecipes#sourdoughrecipeb#breadbakingM#MakingBreadAtHomea#artisanbreadB#BreadmakingForBeginners

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