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.
it doesn't really matter, but who can take care of sourdough probably know how to make bread in general so you probably eat a focaccia made by someone how does know what he does. In this video she doesn't have any idea, doesn't matter if it sticks, if it collapse on itself the gluten it's starting to degenerate and becoming less strong@@justaperson4475
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!
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 😂😂
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.
@@beingkindapissedoff if you add extra flour, you're basically adding extra food, so the ferment will restart. You won't get the same result as you would have without it overproofing, but if you give it enough time, you can get a fine loaf nonetheless. Starter is basically just a small amount of active dough. You add it to your inactive dough to 'start' that dough. So, in a way, when you add starter to the dough, the whole dough becomes starter. So just like with feeding your starter, the dough will rise, then fall, and feeding it again will restart this process. Hope that made sense 😅
lolll my first sourdough attempt was completely unmanageable, either overproofed or too much hydration, and i made it into focaccia. and still so delicious!
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
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.
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)
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 ;)
it doesn't really matter, but who can take care of sourdough probably know how to make bread in general so you probably eat a focaccia made by someone how does know what he does.
In this video she doesn't have any idea, doesn't matter if it sticks, if it collapse on itself the gluten it's starting to degenerate and becoming less strong@@justaperson4475
Last time I had overproofed dough, I poured it into a loaf pan and baked it like my regular sandwich bread. Came out amazing. 😅
This the way, i don't know why always end as Focaccia You can still make sandwich bread or a loaf
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!
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 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
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
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
@@beingkindapissedoff if you add extra flour, you're basically adding extra food, so the ferment will restart. You won't get the same result as you would have without it overproofing, but if you give it enough time, you can get a fine loaf nonetheless. Starter is basically just a small amount of active dough. You add it to your inactive dough to 'start' that dough. So, in a way, when you add starter to the dough, the whole dough becomes starter. So just like with feeding your starter, the dough will rise, then fall, and feeding it again will restart this process. Hope that made sense 😅
lolll my first sourdough attempt was completely unmanageable, either overproofed or too much hydration, and i made it into focaccia. and still so delicious!
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 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. 😀
I MUST get a sourdough starter done.
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!
Can you show us how to make the focaccia? 😍
“Deflated and unmanageable ☹️”
Honestly same
I needed this yesterday 😂
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)
THANK YOU FOR THE SOLUTION ❤
I love it.
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.
And that is EXACTLY what I did. ❤
I have never been good at baking. Please, could you explain how to get the dough from not overproofing. ❤
You only need to knead it.
It is dough, after all.
Knead it and bake it.
Nothing lost.
Nothing.
I'm not sure mine is overproofed or under lol. As soon as I finish the preshape it falls flat darnnit
Happened to me with pizza dough. Luckily for pizza it doesn’t matter as much, so I could still use it
I suppose you could also degass proof and try again. Your bread will just be a bit more fermented
حصل كل ده معايا فعلا وقعدت ازود في دقيق كتير جدا واصبح حامض شويه
!!!! Oh! Guess i'll be making lots of focaccia when i'll start learning how to do sourdough.....
I wish I saw this yesterday!
Overpoofed? You mean it's the most amazing dough for vetkook ❤ I wonder what sourdough vetkook tastes like.
I want some🥲it looks like it would be so good lol
nice song choice lol
Same gos for pizza dough
Should have coated it in thin olive oil on the bowl and on top of dough before puttiny plastic over it...
you can overproof dough? what happens if you bake with it?
Impressive ❤
Never tasted one before but are sour doughs sour?
This is my fave Plan B!
Crunchy mom core ❤
If this happens do you have to restart or what?
Thank you very much
That's not overproofed, that's en entire theorem.
It looks over hydrated too
Mine is sticky even when I do the aliquot method😢. Please help
I fear this thing.
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
Guess we’re making focaccia bread
Does it mean I cannot use it when is over poofing? 😢
Yummy
what would you do then?
اگه یکم روغن رو خمیر بزنین اصلا به نایلون نمی چسبه😊
Omg, that's what I did the first time I over proofed my loaf.
Iske bhature bna lo
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
It is actually good for making pizza dough