Punch My Sandwich Again and Were Going to Have Problems
A question posed past a reader in a recent issue of Sift magazine covers familiar territory for many of u.s.a. yeast staff of life bakers: how to deal with over-proofed dough. "Every once in a while I have over-proofed dough. So what can I do with it? I just hate waste and don't want to throw information technology away," writes Colleen Guertin.
Thankfully, at that place's no reason to throw away a batch of yeast dough that's simply risen too much.
Sift nutrient editor Susan Reid writes, "About yeast doughs have a third rise in them, every bit long as the yeast used in the recipe is either active dry or a type of instant yeast that isn't designed for one quick rising (such as rapid-rise yeast). If you come dorsum to your ascent loaf and see that it's oversized and puffy, turn the dough out of the pan and reshape it. Render the dough to the pan and set a timer for 20 minutes (each ascension goes faster than the last). Put the staff of life in the oven when it'south no more than than an inch to a higher place the border of the pan, and so there'southward some free energy left in the dough for nice oven spring."
Let's put that advice to work hither. We'll brand two loaves of bread using our Classic Sandwich Bread recipe. Note: This technique generally doesn't piece of work with sourdough bread, which has unremarkably already undergone quite a long fermentation process before its terminal ascent.
How to save over-proofed dough
Hither'due south the risen dough, ready to shape and put into the pans.
Discover there's a lot of room for the dough to expand here. If your log of shaped dough fills the pan full or about and then to brainstorm with, yous need a larger pan.
Broadly speaking, any recipe using three 1/ii cups of flour or less can exist baked in an viii 1/2" 10 four 1/2" loaf pan; more than 3 1/2 cups of flour, move up to a 9" ten 5" loaf pan.
Allow the loaves rise.
Await — you don't utilise a plastic shower cap (or bowl cover) to tent your rising yeast loaf? Go with the program!
Perfect. The loaves have risen 1" over the rim of the pan. Popular them into your preheated oven and they'll continue to rise into nicely domed loaves.
Merely look — what if yous space out on Facebook, or have to brand an emergency run to school to deliver your child's basketball uniform?
Whoops. This loaf, towering a proficient 4" over the rim of the pan, is severely over-risen.
What would happen if you broiled this bread as is? We'll see later on. But for at present, let's perform an emergency rescue.
Deflate and reshape your over-proofed dough
First, deflate the dough. It actually feels kind of satisfying to press all that air out; yous know, like you're breaking the rules and getting abroad with it.
Next, reshape the dough into a loaf.
Place it in its pan.
Let the dough ascension once again, then bake
Let the loaf rise no more than 1" over the pan'southward rim before popping it into your preheated oven.
Success!
Here are our ii baked loaves, side by side. On the left: the "remembered" loaf, broiled at the proper time. On the right: the forgotten loaf, deflated and allowed to rise once again before blistering.
Observe the loaf on the correct, with the extra ascent, actually rose a chip higher — cheers to the actress yeast action inherent in 2 rises rather than one. And the flavor? No discernible deviation between the two.
Is it possible to build an extra rise right into your recipe? Sure; but it'due south easier to allow the dough rise twice in the bowl, rather than twice in the pan.
And what about that over-risen loaf that went right into the oven without being deflated and reshaped?
How the mighty accept fallen!
Considering the bread had risen and so much before information technology striking the oven'south heat, there was no more capacity for additional expansion in the oven. It rose; information technology fell; information technology collapsed. Still tastes skillful, merely not a pretty picture.
So, tin over-proofed dough exist saved? Absolutely. Just follow the steps to a higher place, and you lot can turn this potential culinary disaster into a perfectly lovely loaf!
Interested in more swell baking advice from the experts — along with incredible recipes, smashing writing, and breathtaking photography? Discover our Sift magazine at your local Costco, Whole Foods, Barnes and Noble, Wegmans, Sam'southward Clubs or other retailers. Or purchase it online.
Source: https://www.kingarthurbaking.com/blog/2018/02/21/over-proofed-dough
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