How to handle wet and over proofed dough, this is the dough I been proofing in my office and I was so busy with my office work, I didn’t pay attention to my dough, it was overproofed, I like to share with you how I handle this wet and over proofed dough. Recipe for 4 loaves 2,000 g. Bread flour 200 g. Whole wheat flour 440 g. Starter 1870 g. Water 44 g. Salt Mix everything in large bowl and rest for 20 minutes follow with 6 set of coil folds in every 20 minutes (2 hours)or you can coil fold ever
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How to handle wet and over proofed dough, this is the dough I been pr…
22.3K viewsAug 25, 2024
FacebookMilsom Puttasri
Don’t toss your over proofed dough! It happens… but it’s perfect to turn into focaccia! Using overproofed sourdough to make focaccia bread is a great way to avoid waste and still create a delicious bread. Ingredients: Overproofed sourdough 2-3 tablespoons of olive oil Toppings of your choice: Coarse sea salt Fresh herbs, rosemary, thyme, etc. For a sweet option try cinnamon sugar focaccia: 1/4 cup melted butter 60g 1/4 cup brown sugar 50g 1 tablespoon cinnamon 8g Instructions: Generously oil a b
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Don’t toss your over proofed dough! It happens… but it’s perfect to tur…
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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 a
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Just by seeing this dough at shaping, many of us would label this as overproofed. When in fact, it’s a well fermented dough which baked beautifully the following day Especially in the cold season, don’t be afraid to push the bulk fermentation a little further. We’re all afraid of over proofing, and we forget about underproofing Only by experimenting we get to improve our bakes. It will not be the rigid timelines and guidelines we come across, it will be our confidence and courage to experiment t
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