I accidentally cold proofed my dough for about 21 hrs and let it proof for another 3 hrs on the counter… I forgot about 😅. But even though it was over proofed and deflated (enter whoomp whoomp sound effect), it still came out delicious! So when in doubt bake it anyway!
For those interested, the dough was about a quarter of my bucket bread recipe and had fermented in the fridge for about three days I think. Here's the base recipe I use. I change it up slightly every time and add different flours or sweeteners
1200g bread flour
900g water
25g sea salt
50g sugar
2 TBS Yeast
Optional – 50g vital wheat gluten
Mix in bucket with spatula or large wooden spoon. Let rest in fridge for at least 24hrs. Take desired portion out of bucket, shape, let come to room temp for second rise, coat bread with flour and make a shallow cut with a razor blade or sharp knife, preheat dutch oven in oven at 450F, bake for 25 minutes covered, remove lid and bake another 10-15 minutes at 425F.
MAKES 3-4 small loaves or 2 big loaves
by yallmight2020
11 Comments
Let’s be honest, over proofing is better than under proofing. I’d it taste good= success!
Looks great! When I overproof I do it bigly and it turns into a puddle!
My policy is to bake any screw up. Even the bad ones taste alright with butter
If it tastes good it is good
Even when things go wrong, it’s still home made bread.
Always. At the very least, you’ll get croutons.
If it’s over proofed you can reshape and proof again for twenty minutes or so.
Yeah i wildly overproofed some dough earlier in the week. It was turning to soup. It made a perfectly edible focaccia though.
I just did the same thing, the dough was so lax it was borderline unmanageable! Bakes up fine once I got it into the Dutch oven
That crumb shot! 😝
Bread shaped like flying saucer