OK FACTS👏👏👏 thank you I could totally see some not knowing how to make focaccia but just drench it in olive oil put it on a baking sheets Make a ton of dimples drenched in more to olive oil throw on some rosemary and salt and throw it in the oven. but seriously this is an awesome unexpectedly impressive video.
When my mother first started making her own sour dough we had to est focaccia everytime she overproofed it for months until she finally got the hand of it 😂😂
i do this way too much. i see it approaching 1.5x in size, forget about it for an hour, and then it’s 2x, and by that time it’s tough to work with and sticky. good tip about the focaccia! i’ll have to try it. cheers!
Yes punch it down add more flour and knead and fold it thoroughly again and let it rise for a shorter time again. It will not come back to a perfect loaf because much of the sugars / starch has been eaten up but it will be a fine enough loaf to enjoy it.
Isnt proofing a chemical reaction? So to unproof something would be like, unbaking a cake. Which is impossible. I mean you could try but you would never be able to achieve the same thing because what you uou have has changed on a chemical level.
I’ve also made flat bread with it and it can also be baked in a loaf pan. Doesn’t make the best loaf in the world but definitely edible. I like to toast it and top it with peanut butter and everything but the bagel seasoning. 😋
Can this happen with dough for regular bread? Whenever I try to bake the dough always ends up like this even when I follow directions perfectly I noticed that most bread recipes are from cold countrietand the temperature where I live is around 80f-95f the whole year. If you factor in humidity it feels much hotter than that
Quick trick is to use testing methods poke and bake is useful. See your final product and what it looks like. Use autolease to build gluten and set a short time frame out side the fridge. Using ice cold water helps too. Control the yeast that goes in remember a pinch of yeast and time can proof the dough. Also look for videos and recipe for summer or hot days.
Yes and start with using cold ice water and use bowls that have been kept in the fridge, if possible work in an air-conditioned room, and yes proof for less time if at room temp in warm climate - but better in the fridge for a longer time. I'm in Singapore and had the same problems, and learned these tips at a bread making class here
The second thing you can do to save this dough, is to add 1/3 of all products you use in this dough, it will be like “feeding” your sourdough starter, and it will rise perfectly, and this time try to pay attention on proofing time) You’re welcome)
This way is honestly the best focaccia I’ve ever had so I don’t think I’ll make it another way! Dough becomes over proofed when it’s left out too long and over ferments! The yeast in the starter, starts eats too much gluten in the flour and leaves the dough airy with no structure.
Everytime I proof my sourdough, its sticky AND not structured like, the surface bounce back immediately when I do the finger test, the dough fall apart when I score it, the crumb end up small. If I proof it a lil longer, it becomes watery.
Why would you ever cover a bulk ferment with plastic?? Also these aren’t signs that your sourdough is over proofed, they’re just bad attempts at bread making
OK FACTS👏👏👏 thank you
I could totally see some not knowing how to make focaccia but just drench it in olive oil put it on a baking sheets Make a ton of dimples drenched in more to olive oil throw on some rosemary and salt and throw it in the oven.
but seriously this is an awesome unexpectedly impressive video.
Thank you for the awesome comment ❤️
I have a feeling this will be me when I flop…. And need a plan B! 😂
you also need to let it rise before the oven tho
Well it could be dimples or pimples 😂 dimples as for the small puddle thingy and pimples could be the bubbles
Yyou forgot the garlic
I would have loved to see the finished product!😁
Oh man sourdough focaccia is sooooo gooodoododd
better not ;)
Last time I had overproofed dough, I poured it into a loaf pan and baked it like my regular sandwich bread. Came out amazing. 😅
When my mother first started making her own sour dough we had to est focaccia everytime she overproofed it for months until she finally got the hand of it 😂😂
i do this way too much. i see it approaching 1.5x in size, forget about it for an hour, and then it’s 2x, and by that time it’s tough to work with and sticky. good tip about the focaccia! i’ll have to try it. cheers!
Now this is what I want mine to look like! Thank you for the video
The best way to see an over proofed dough is if is turned to liquid
I MUST get a sourdough starter done.
Was there no way to save it and still make a loaf out of it?
Like possibly punching down kneading and then let rest again for less time?
I could’ve but i think it was too far gone- would’ve come out a flat disk. It wouldn’t hold shape!
Yes punch it down add more flour and knead and fold it thoroughly again and let it rise for a shorter time again. It will not come back to a perfect loaf because much of the sugars / starch has been eaten up but it will be a fine enough loaf to enjoy it.
Isnt proofing a chemical reaction? So to unproof something would be like, unbaking a cake. Which is impossible. I mean you could try but you would never be able to achieve the same thing because what you uou have has changed on a chemical level.
I use a ton of extra flour lol
And that is EXACTLY what I did. ❤
Can you show us how to make the focaccia? 😍
I’ve also made flat bread with it and it can also be baked in a loaf pan. Doesn’t make the best loaf in the world but definitely edible. I like to toast it and top it with peanut butter and everything but the bagel seasoning. 😋
I wish I saw this yesterday!
THANK YOU FOR THE SOLUTION ❤
I love it.
Can this happen with dough for regular bread? Whenever I try to bake the dough always ends up like this even when I follow directions perfectly
I noticed that most bread recipes are from cold countrietand the temperature where I live is around 80f-95f the whole year. If you factor in humidity it feels much hotter than that
Quick trick is to use testing methods poke and bake is useful.
See your final product and what it looks like.
Use autolease to build gluten and set a short time frame out side the fridge.
Using ice cold water helps too.
Control the yeast that goes in remember a pinch of yeast and time can proof the dough.
Also look for videos and recipe for summer or hot days.
Yes it can happen with any dough, if you live in a hot climate the best way to slow the fermentation is in the refrigerator
Yes and start with using cold ice water and use bowls that have been kept in the fridge, if possible work in an air-conditioned room, and yes proof for less time if at room temp in warm climate - but better in the fridge for a longer time.
I'm in Singapore and had the same problems, and learned these tips at a bread making class here
@@Lady.Fern. and Then Take it Out at the end ?
@@marvin2678 yes you can shape it before putting it in the refrigerator that way you can back it straight out of the refrigerator. 😀
Impressive ❤
nice song choice lol
The second thing you can do to save this dough, is to add 1/3 of all products you use in this dough, it will be like “feeding” your sourdough starter, and it will rise perfectly, and this time try to pay attention on proofing time)
You’re welcome)
I want some🥲it looks like it would be so good lol
I'm not sure mine is overproofed or under lol. As soon as I finish the preshape it falls flat darnnit
!!!! Oh! Guess i'll be making lots of focaccia when i'll start learning how to do sourdough.....
I suppose you could also degass proof and try again. Your bread will just be a bit more fermented
Happened to me with pizza dough. Luckily for pizza it doesn’t matter as much, so I could still use it
I make bread heaps. Overproof. Not an issue actually it will make the bread even better
Just give it a few punches and folds and proof again. All good
This is my fave Plan B!
Same gos for pizza dough
I had no idea this is how focaccia bread was made (and I ❤ it)! Why does dough become overproofed? Is it too much yeast? Left too long to rise?
This isn't the traditional way to make focaccia bread. It is just a way to use over-proofed dough.
This way is honestly the best focaccia I’ve ever had so I don’t think I’ll make it another way! Dough becomes over proofed when it’s left out too long and over ferments! The yeast in the starter, starts eats too much gluten in the flour and leaves the dough airy with no structure.
@@MuscleMommaSourdoughmental note taken! I’m on day 6 of my starter!
Crunchy mom core ❤
I have never been good at baking. Please, could you explain how to get the dough from not overproofing. ❤
Thank you very much
It looks over hydrated too
That's not overproofed, that's en entire theorem.
حصل كل ده معايا فعلا وقعدت ازود في دقيق كتير جدا واصبح حامض شويه
Everytime I proof my sourdough, its sticky AND not structured like, the surface bounce back immediately when I do the finger test, the dough fall apart when I score it, the crumb end up small. If I proof it a lil longer, it becomes watery.
If this happens do you have to restart or what?
I fear this thing.
Guess we’re making focaccia bread
Overpoofed? You mean it's the most amazing dough for vetkook ❤ I wonder what sourdough vetkook tastes like.
Mine is sticky even when I do the aliquot method😢. Please help
Never tasted one before but are sour doughs sour?
you can overproof dough? what happens if you bake with it?
Should have coated it in thin olive oil on the bowl and on top of dough before puttiny plastic over it...
Yummy
Does it mean I cannot use it when is over poofing? 😢
what would you do then?
What were you making with her??
I was just going for a plain loaf but I actually loved the focaccia more! It was a happy accident lol
اگه یکم روغن رو خمیر بزنین اصلا به نایلون نمی چسبه😊
Iske bhature bna lo
Omg, that's what I did the first time I over proofed my loaf.
Why would you ever cover a bulk ferment with plastic?? Also these aren’t signs that your sourdough is over proofed, they’re just bad attempts at bread making