It is so easy to make a mistake but so hard to make the same mistake on purpose! I died laughing with your "Oh, No...I let my Bread over-proof What shall we do?"!!!! Thank you for the great information in such a fun way! You are amazing!
What worked for me after looking on different channels, I added about a third extra flour, corresponding water and a tip of teaspoon dry yeast, mixed everything, left for 2-3 hrs, and all the dough raised like magic. I think it’s called feeding a sourdough, mine was just a normal dough with dry yeast, I figured it would work for it too and it did. I baked the bread in a heavy pot with a lid, this helps too (also called a Dutch oven).
Your "oh no! I've over proofed my dough! What shall I do!" Was absolutely adorable. Thank you for this! Saving my over proofed muesli bread here in a min!
You have improved my bread baking skills exponentially. I have a fresh loaf of white cooled and sliced and a beautiful boule of sourdough cooling on the counter. My husband is so pleased. He LOVES sourdough.
Thank you for demonstrating what happens and what can be done for it. I’m new to bread baking. Seeing what over proofed bread looks like helps. Thinking I have done this but didn’t know it. Have had a few loaves turn out questionable but didn’t know why. Think you just solved the mystery. 😂 Thank you! 💖
I accidentally let my bread over proof yesterday. I had a very busy day getting ready meals for the coming week, and I forgot about my rising loaf of bread. I punched it down, but I didn't take the time to reshape it. It might become bread crumbs if it isn't edible. I've never over proofed a loaf before in my long time of baking bread. I've been exploring using fresh yeast over the past few months and I Love using it! 😊 Thank you so much for this timely video!
Hi guys. That's great. That's really cool it can be saved. Now that's coming from someone that never made a loaf in her life!! I will . It's something I've always wanted to do. The reason I will actually today. Is that I read the label of the bread I've bought for years and it says the dreaded words." Contains bioengineered ingredients " yuk darn!! So off I go to my first attempt. Thanks for this I'll be sure to set my timer. Thanks again and take care
I can't tell you how many times I've over proofed my bread... The whole wheat I generally turn into buns, as I've NEVER gotten the to rise a third time in a loaf! Thanks for a great video!
You won me over with your sweetness. The fact that you are a truffle pig for puns is UP MY ALLEY and I'm an... "Urban youth." Hahahaha! That's just a bonus as I love rap, and musicians are often funny! (Fun fact, comedians often are good at improvising lyrics for songs also. Your favorite nerd comedian is secretly a great rapper!!!!)
I always do this with rolls and I never thought you could deflate it and try again so I just baked them as is and they were very airy, to say the least. Thanks for all the useful information you share on your channel. I just love you and Jim, you're such good people and excellent teachers. I wish we were neighbors.
Ms Pam... I am following KETO as to Less carbs ( breads my joy) I have tried to make breads with almond flour, with so so success...I have not bought your bread book....is there almond flour breads in your book? Thank you, Always for your teachings on all and your videos...#teamcantrell ❤️❤️
I've over proofed before and just put a little pressure on the dough in the pan with the top of my hand to deflate just a bit and let it rise about another 30 minutes or so. Didn't think to flatten and reshape all of it as I did not want to risk flattening it too much.
You've no idea how timely this was! Just got out of my morning shower and popped your video on as I got ready for my day. Bing! I've got bread dough on an overnight rise in the fridge 😂. I'd completely forgotten until I started watching. You saved my bread ❤
Well, they aren’t as high and fluffy, but they are way better than they would have been if you had baked them overproofed. Thanks for the info, I have always thought they couldn’t be reshaped.
Thanks for more great information. I’m so glad that I found your channel some months ago, because I’ve learned a lot from you. You’ve inspired me to try some new things (like bread baking). Thank you Jim, for the great camera work!
I made yeast dinner rolls to take to a Christmas dinner at someone else's house. I cut the biscuits out to let them rise the second time, however, dinner was 4 hours away. I left them in my oven to rise and then took them to dinner to be baked. By the time I got to the dinner, they were flat. Thank you for letting me know how to fix this problem.
Jim and Pam, you are so precious and appreciated. My parents made bread with yeast that wasn't viable and ended up frying the dough. It was AWESOME. Your vids inspire me, and will for as long as you keep teaching. Thank you.
Looks well saved to me Pam, your Yeastie beasties were up to the challenge. 🍞 Short Bread makes for thicker slices anyway. Lol. TFS RRH, take care & keep busy everyone. ❤🙂🐶
Thank you for this video. I did ovenproof my bread this week. I baked it anyway and it turned out okay. If I would have seen this video earlier I would have reshaped my loaf.
Thank you so much for your information and your video. I made my first loaf yesterday within a day. It was the sandwich bread loaf, and it came out great but I was concerned about over proofing. I have to say my love did not rise in an hour. It took about six hours, but the bread came out really good and it was a good height. I look forward to seeing your other videos.
Thanks so much, It worked!!! Turned out 2 great loaves, slightly smaller, I spritzed the tops with olive oil spray and increased the temp to 400. So happy I didn't have to toss the dough.
Wow thank you for the vid. How on earth is it not sticky? It’s perfect. Mine is always always stickier and maybe because every fold I used more water on my hands? How do I fix the stickiness when it’s overproofed?
I always cover my bread with a clean tea towel. As the bread rises the tea towel rounds out and I can tell without looking if it is ready to bake. I haven’t ever heard of putting it in a plastic bag
And, I always believed the towel had to be linen! Well, that was how Grandma taught me 55 years ago, so I never knew any different! Thanks for the great video, Pam! So great to learn new things from you. Really, there is nothing better than home baked bread. So delicious!
I sometimes stick my tin in a deep, clear plastic box with lid and put in the sink partly filled with hot water. I learnt this from John Kirkwood. I cover my sink with a towel but don't think John does this. I've also stuck it in the bed with the 'Lecce blanket on medium. Bake with Jack also posts good breadmaking videos including what to do with over proofed bread.
Happens to me more often than I care to admit. Explodes out of lg loosely 'locked' bowl by morning, sigh. Using sour discard + yeast, ya just never know. Drama, drama. 👌Thx. 🍒
Just wondering if this method could work on over proofed sourdough? If anyone has any experience. Thank you for this information. I always appreciate your informative videos.
Hi Rose As always informative and practical advise.. Have a LOOK on line at Scottish plain bread.. Very different in look and texture to anything bread on the market.. I have ONLY BEEN ABLE to find it in Scotland for sale This bread crumb is very different from most bread and as a result is used on many occasion's as a breakfast bread for toast. .Bakers use a method called BATCHING to produce a thin dark crust at the end of each slice.. The bread is wide and long slices with crust at each slice end.. The bread remains WHITE THE WHOLE LENTH WITH EXCEPTION TO THE CRUST AT BOTH ENDS OF THE SLICE.. See what you think!! The bread comes in a tartan package that feels a little like parchment paper. .It would be FUN to see your replication of this famous SCOTTISH BREAD.. FUN TO INTRODUCE YOUR AWAIRNESS OF THIS!!!! Seee WHAT YOU THINK!! Kindness Your way..Lochness Scottish Highlands..
How do you know the bread is overproofed in the first place? I thought it was supposed to double in size and yet, my bread has risen in my breadmaker only to collapse and have a huge sinkhole middle. Any tips or suggestions are welcome! Thanks!
With bread makers it is a little more tricky if you are letting the machine do all the timing. I would probably try a different recipe if that keeps happening.
It is so easy to make a mistake but so hard to make the same mistake on purpose! I died laughing with your "Oh, No...I let my Bread over-proof What shall we do?"!!!! Thank you for the great information in such a fun way! You are amazing!
Damsel in Distress?? Never!! Jim
I didn’t know how ‘over proving’ worked and now I understand. Thank you.
Thanks for the comment. Jim
What worked for me after looking on different channels, I added about a third extra flour, corresponding water and a tip of teaspoon dry yeast, mixed everything, left for 2-3 hrs, and all the dough raised like magic. I think it’s called feeding a sourdough, mine was just a normal dough with dry yeast, I figured it would work for it too and it did. I baked the bread in a heavy pot with a lid, this helps too (also called a Dutch oven).
Your "oh no! I've over proofed my dough! What shall I do!" Was absolutely adorable. Thank you for this! Saving my over proofed muesli bread here in a min!
It is fun to have Jim interact. 😊
This lady is so cute and really knows her stuff.
You have improved my bread baking skills exponentially. I have a fresh loaf of white cooled and sliced and a beautiful boule of sourdough cooling on the counter. My husband is so pleased. He LOVES sourdough.
I am so pleased to hear that!!! Made my day. Thanks for sharing.
Thank you for demonstrating what happens and what can be done for it. I’m new to bread baking. Seeing what over proofed bread looks like helps. Thinking I have done this but didn’t know it. Have had a few loaves turn out questionable but didn’t know why. Think you just solved the mystery. 😂 Thank you! 💖
So glad the information was useful for you. Thanks for your comment.
I accidentally let my bread over proof yesterday. I had a very busy day getting ready meals for the coming week, and I forgot about my rising loaf of bread. I punched it down, but I didn't take the time to reshape it. It might become bread crumbs if it isn't edible. I've never over proofed a loaf before in my long time of baking bread.
I've been exploring using fresh yeast over the past few months and I Love using it! 😊
Thank you so much for this timely video!
It sounds like Pam's video supplemented your experience of over-proofing. We are happy that you had a chance to experiment fresh yeast. Jim
Hi guys. That's great. That's really cool it can be saved. Now that's coming from someone that never made a loaf in her life!! I will . It's something I've always wanted to do. The reason I will actually today. Is that I read the label of the bread I've bought for years and it says the dreaded words." Contains bioengineered ingredients " yuk darn!! So off I go to my first attempt. Thanks for this I'll be sure to set my timer. Thanks again and take care
Good luck!
I can't tell you how many times I've over proofed my bread... The whole wheat I generally turn into buns, as I've NEVER gotten the to rise a third time in a loaf! Thanks for a great video!
You won me over with your sweetness. The fact that you are a truffle pig for puns is UP MY ALLEY and I'm an... "Urban youth." Hahahaha! That's just a bonus as I love rap, and musicians are often funny! (Fun fact, comedians often are good at improvising lyrics for songs also. Your favorite nerd comedian is secretly a great rapper!!!!)
I took a screen shot of that article! I'm going to the doctor in July and this is my proof 😂
I just came across this video and now I know that I can proof it a 3rd time,
Thank you
First, let me just say I really like the blouse you wore today. Thanks for doing this. It may prove helpful one day.
Love the spritzing-the-top tip, Pam! Thank you! OT, that's the most beautiful counter-top ever!
I always do this with rolls and I never thought you could deflate it and try again so I just baked them as is and they were very airy, to say the least. Thanks for all the useful information you share on your channel. I just love you and Jim, you're such good people and excellent teachers. I wish we were neighbors.
You are welcome. Jim
Ms Pam... I am following KETO as to Less carbs ( breads my joy)
I have tried to make breads with almond flour, with so so success...I have not bought your bread book....is there almond flour breads in your book?
Thank you, Always for your teachings on all and your videos...#teamcantrell ❤️❤️
Fantastic video!!! Excellent to know how to fix an over proofed loaf of bread!! Thank you, Ms. Pam!!
I've over proofed before and just put a little pressure on the dough in the pan with the top of my hand to deflate just a bit and let it rise about another 30 minutes or so. Didn't think to flatten and reshape all of it as I did not want to risk flattening it too much.
You've no idea how timely this was! Just got out of my morning shower and popped your video on as I got ready for my day. Bing! I've got bread dough on an overnight rise in the fridge 😂. I'd completely forgotten until I started watching. You saved my bread ❤
So glad to hear That! Thank you for sharing.
2:44 this part was really impressive!
The flowers on your left are just so pretty and fresh looking! That was a nice Monday pick me up to see those. Thank you!
Boy-O-Boy am I surprised. It came out beautifully. 😀💐💙🙏🇺🇸
Well, they aren’t as high and fluffy, but they are way better than they would have been if you had baked them overproofed. Thanks for the info, I have always thought they couldn’t be reshaped.
Thanks for more great information. I’m so glad that I found your channel some months ago, because I’ve learned a lot from you. You’ve inspired me to try some new things (like bread baking). Thank you Jim, for the great camera work!
We are happy you found our channel and have taken the risk bake bread and other foods. Thanks for the camera work comment. Jim
Thanks for the video. Love your blouse.
Good save just for your viewers. Enjoy.
Learning so much from your channel. Thank you for sharing your wisdom.
Thank you, Pam and Jim!! Such a great video. I have had that happen with negative results. Now I know what you do!!!
That was a good pun. It made me chuckle
I bought your bread book a couple weeks ago when it was on sale 😊
Thank you for all the lessons!
I made yeast dinner rolls to take to a Christmas dinner at someone else's house. I cut the biscuits out to let them rise the second time, however, dinner was 4 hours away. I left them in my oven to rise and then took them to dinner to be baked. By the time I got to the dinner, they were flat. Thank you for letting me know how to fix this problem.
Thank you Pam! Great video as always! I learn so much from you! ❤❤
Jim and Pam, you are so precious and appreciated.
My parents made bread with yeast that wasn't viable and ended up frying the dough. It was AWESOME.
Your vids inspire me, and will for as long as you keep teaching. Thank you.
That does sound good and is certainly another way to rescue otherwise failed dough! Thanks for sharing.
I spotted that your weighing scales were in a freezer bag. I assume it’s to keep it clean? What a great idea! 👏👏🇬🇧
Thank you, another great video. I enjoy your sense of humor.
You are welcome. Jim
This happened to me last week, and has happened before. Will try this if it happens again. Thank you for showing this.
You are welcome. Hope it works for you.
Thank you so much for all the visuals and detailed descriptions. Your engineering brain is such a help for these troubleshooting issues. 🙂
Fab video, it actually had alot of information for when you do the raise in the tin for overproof and underproof. Thanks Pam
You are welcome. Thanks for watching our videos. Jim
I've heard of this, but never actually seen the results. Thanks for the vid.
Thanks, needed to see this! Will be making bread when I get my new stove!
That sounds great! Let us know the results. Jim
Thanks pam fantastic news!! 😊
Your a hoot! Oh did I laugh at oh no what shall I do.Another great video!
Your so funny! Love it!
Looks well saved to me Pam, your Yeastie beasties were up to the challenge. 🍞
Short Bread makes for thicker slices anyway. Lol.
TFS RRH, take care & keep busy everyone. ❤🙂🐶
LOL! Thank you.
@@RoseRedHomestead 👍🤗❤🙂🐶
Very informative video. Thank you!
Thanks so much for the sharing of this video. I learned something new again.
You are welcome. Jim
Very helpful information. Thank you! 🤗
Thank you for this video. I did ovenproof my bread this week. I baked it anyway and it turned out okay. If I would have seen this video earlier I would have reshaped my loaf.
Thank you.
Good to know.
Great tip, thanks!
I love your videos, you are such a great teacher!
Ty Pam and Jim.
Thank you so much for your information and your video. I made my first loaf yesterday within a day. It was the sandwich bread loaf, and it came out great but I was concerned about over proofing. I have to say my love did not rise in an hour. It took about six hours, but the bread came out really good and it was a good height. I look forward to seeing your other videos.
I just love this channel so much.
2nd reply so glad you did this video there are many of us that life happens.❤❤
Thank you so much Ms. Pam! I had over proofed dough and baked it anyway. Nope. disaster!
Sorry to hear about that. Jim
Thank you. I needed this information 😊
Thank you
This is really helpful! I get busy and certainly have done this and baked the over proofed bread and it was just weird.
So glad it was helpful.
Great information! Thank you!
Thanks so much, It worked!!! Turned out 2 great loaves, slightly smaller, I spritzed the tops with olive oil spray and increased the temp to 400. So happy I didn't have to toss the dough.
You are welcome. Jim
Thank you for this. I have been hoping for “what to do if….” Videos. My “stuff” never looks as it is supposed to.
Glad this video was useful for you.
As always your amazing!
Thanks Pam
You are welcome.
Thank you for doing this one!
I understand it now what I usually do this turn into dinner rolls thank you for your tip
Your welcome, Jim
Wow thank you for the vid. How on earth is it not sticky? It’s perfect. Mine is always always stickier and maybe because every fold I used more water on my hands? How do I fix the stickiness when it’s overproofed?
I always cover my bread with a clean tea towel. As the bread rises the tea towel rounds out and I can tell without looking if it is ready to bake. I haven’t ever heard of putting it in a plastic bag
And, I always believed the towel had to be linen! Well, that was how Grandma taught me 55 years ago, so I never knew any different!
Thanks for the great video, Pam! So great to learn new things from you. Really, there is nothing better than home baked bread. So delicious!
I sometimes stick my tin in a deep, clear plastic box with lid and put in the sink partly filled with hot water. I learnt this from John Kirkwood. I cover my sink with a towel but don't think John does this. I've also stuck it in the bed with the 'Lecce blanket on medium.
Bake with Jack also posts good breadmaking videos including what to do with over proofed bread.
THANK YOU!!!!!
Do u have a video on how to make sour dough starter for dummies.. i have never made it n am scared.. like what kiflour yeast. yeast. Ect.
Got a good chuckle watching your on purpose over rising!
Thank you for the video. I've risen mine a bit much also. I poked it and that was a mistake. Don't do that.😂
Would this work with over proofed sourdough bread? Thanks
Thank you , I so want to be able to make bread.. I have had success with Pizza crust. Does that count?
Of course it counts! Everything counts! LOL!
Hello, how about artisan dough? Can it be saved?😢
Pam, if it wouldn't rise again (yeast just too weak), could the dough be salvaged as a flat bread or something else? Or do you toss it?
Yes, you could use it for any number other items. Jim
What’s the name of that gorgeous granite countertop?
Merlot
What kind of wizardry are you using where you don’t have flour on your counter?
Happens to me more often than I care to admit. Explodes out of lg loosely 'locked' bowl by morning, sigh. Using sour discard + yeast, ya just never know. Drama, drama. 👌Thx. 🍒
This happen to me today or last night i forgot about it, fell asleep.
Do you prefer metal pans over all others?
If you are asking about bread, I have not seen Pam use any other pan than metal. Jim
Just wondering if this method could work on over proofed sourdough? If anyone has any experience. Thank you for this information. I always appreciate your informative videos.
Yes, it can. It will take longer. Thanks for your comments. Jim
Thank you so much!
Hi Rose
As always informative and practical advise.. Have a LOOK on line at Scottish plain bread.. Very different in look and texture to anything bread on the market.. I have ONLY BEEN ABLE to find it in Scotland for sale This bread crumb is very different from most bread and as a result is used on many occasion's as a breakfast bread for toast. .Bakers use a method called BATCHING to produce a thin dark crust at the end of each slice.. The bread is wide and long slices with crust at each slice end.. The bread remains WHITE THE WHOLE LENTH WITH EXCEPTION TO THE CRUST AT BOTH ENDS OF THE SLICE.. See what you think!! The bread comes in a tartan package that feels a little like parchment paper. .It would be FUN to see your replication of this famous SCOTTISH BREAD.. FUN TO INTRODUCE YOUR AWAIRNESS OF THIS!!!! Seee WHAT YOU THINK!! Kindness Your way..Lochness Scottish Highlands..
Tq
"Oh no I let my bread ovenproof" you sounded like Julia Child lol
Have this problem with wheat bread.
If possible, can the dough be frozen for future use? If so, when?
After the first rise and shaped. Jim
Thank you.
FYI: store bags are dirty could carry bacteria. Grocery containers or hardware are put in them. Shouldn’t put food in them.
Ever heard if botulism from dough raised on the counter for 24 hours or more?
So what would happen if you just baked the over proofed dough?
It tends to be flatter and has an open crumb structure. Jim
How do you know the bread is overproofed in the first place? I thought it was supposed to double in size and yet, my bread has risen in my breadmaker only to collapse and have a huge sinkhole middle. Any tips or suggestions are welcome! Thanks!
With bread makers it is a little more tricky if you are letting the machine do all the timing. I would probably try a different recipe if that keeps happening.
My bread one time turned to mush and my like melting off the pan. I wonder if it was this but beyond over proofed 😅
Here's me thinking I kept getting cavities in my bread because I wasn't giving it long enough lol
4:08 I think it’s beautiful!🤣
Plastic bags! Hey all right! I do the same thing!
What happens if you smell the alcohol in the dough?
I sure wish I had seen this late last week. I tossed 2 loafs. Was heart broke.