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Overproofed bread loaves? 🫠
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Even when you cold ferment your dough, it can easily overproof when we don’t monitor it every once in a while.
👉 While cold fermentation slows down the yeast and enzymes activity in the dough, it means we need to pay attention to the dough in the fridge since the window in which it will ferment is wider, we want to bake it once it reaches its peak.
👉 Sometimes, the temperature from home refrigerators may vary slightly, which may accelerate the fermentation unexpectedly when the temperature rises or slow down much more than what we anticipated if the temperature goes down.
👉 Overproofed dough can produce unwanted flavors, like a more sour taste than what we are looking for.
So far, we’ve learned that we need to closely monitor our bread loaves if we are going to cold ferment them, especially when we are working with whole wheat dough as it seems to ferment much faster than a regular white flour dough.
We need to pay attention to our desired fermentation level, which we can easily test with the “finger test”, where if the dough springs back slowly and partially it means that the loaf is ready to be baked.
Has this ever happened to you? How do you usually check for over-proofed loaves?
👉 While cold fermentation slows down the yeast and enzymes activity in the dough, it means we need to pay attention to the dough in the fridge since the window in which it will ferment is wider, we want to bake it once it reaches its peak.
👉 Sometimes, the temperature from home refrigerators may vary slightly, which may accelerate the fermentation unexpectedly when the temperature rises or slow down much more than what we anticipated if the temperature goes down.
👉 Overproofed dough can produce unwanted flavors, like a more sour taste than what we are looking for.
So far, we’ve learned that we need to closely monitor our bread loaves if we are going to cold ferment them, especially when we are working with whole wheat dough as it seems to ferment much faster than a regular white flour dough.
We need to pay attention to our desired fermentation level, which we can easily test with the “finger test”, where if the dough springs back slowly and partially it means that the loaf is ready to be baked.
Has this ever happened to you? How do you usually check for over-proofed loaves?
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