Glossary

Over-proofing

Over-proofing means letting dough ferment for too long, so the gluten overstretches and the yeast has used up much of its food. Signs are a dough that looks very puffy yet feels fragile, a poke dent that stays put and does not fill back, and a loaf that collapses when scored or baked. The bread tastes sharply yeasty or sour and bakes up flat with a coarse crumb. A slightly over-proofed dough can sometimes be gently reshaped for a shorter second rise. See also: Under-proofing, Poke test, Final proof and the guide "Fermentation and Rising Times Explained".