Dining and Cooking
Do I still bake overproofed dough?
In Sourdough

Do I still bake overproofed dough?


Hi everyone!

I think my dough is overproofed

I started the dough at 11.30 am
And I just shaped it.

I put it in the microwave with only the light on.
But it was warmer than I tought it’s around 23celcius so it had been proofing for 9.5 hours

It’s stickier than usual

Do I still bake it?

by xMandiichu

33 Comments

  1. songbird0519

    i’m no expert but that doesn’t look too bad to me, I’d bake it and see what happens

  4. Shot_Plant4098

    It doesn’t look that overproofed to me? Was it in the fridge at all?

  5. SheesaManiac

    Always bake your mistakes. It might be the best loaf ever!

  7. frelocate

    If you were able to shape it, definitely bake it.

    Others have suggested making it a focaccia or dumping it into a tin — I would do neither. I would bake it freeform as you normally would if it’s not become a puddle. It can be instructive. One of the best things that haopened to my baking was inadvertently leaving dough out for many hours longer than i had intended. It was very overproofed, but I learned that my flour and my gluten development could handle it. My dough kept its shape and baked up well. Knowing this enabled me to push my fermentation further and further without fear of disaster.

  8. hboyce84

    Always bake! 🙂 especially if it holds any sort of shape!

  10. ReallySeriouslyNo

    The one thing I’ve learned is, even If the dough doesn’t feel the way you’re used to, keep the process going. You really have nothing to lose. You’re not hurting your cookware, your fridge, or your oven. Worst case? You’ve created a pancake loaf that still has decent flavor. Turn it into croutons. Conversely, if you don’t try, you have nothing.

  13. Ijustwerkhere

    I just made a loaf that I was 100% sure I fucked up. Decided to throw it in anyway. Was by far my best loaf to-date. Bake it and see what happens. Worst case, it’s inedible and you throw it away. Which is what you would have done anyway

  14. AdDry6548

    Overproofed is better than under-proofed.

    This seems well proofed anyhow!

  15. kanic10

    In my experience at the very least it will make good toast. Bake it.

  17. IceDragonPlay

    Bake it.

    Always bake. If it shapes, bake as usual. If it won’t hold shape well put it in a greased loaf tin and bake.

  19. Comfortable_Salad893

    Yeah. Sometimes it just magically works

  21. awoodby

    Maybe gently try and get some more surface tension if you can push the bottom sides under gently either holding it or with a bench scraper. Stretch the outside surface a smidge more, but doesn’t look too bad to me!

  24. Environmental-Let987

    The number of posts where the baker says I overproofed this but still turned out perfectly…

  30. probablychuggy

    Yeah I agree with everyone.. it looks much better than mine when I overproof it.. I say go for it.. worst case scenario it won’t rise as much.. but it’ll still taste good!

  32. Independent-Summer12

    Bake it. Overpriced dough have a hard time holding shape. Yours is holding nice a tight, likely end up with a nice loaf

Write A Comment