Did anyone's dough overproof this week
Watch the dough, not the clock, especially up here. Recipes online are usually written for sea level and our stuff moves faster, more so in warm weather. I learned this the hard way with a loaf that overproofed following someone else's timing exactly.
Anyone's dough get away from them this week? What'd it look like when it happened?
- J
Huh, mine did the opposite... came out dense as a doorstop, not flat at all. I don't know that its altitude, at least not for all of us..! I wonder if it's more about how wamr our kitchens are right now! Mine sits by a window that gets a lot of afternoon sun and I feel like that's been messing with the timing more than the elevation ever has. Anyway, I sluffed the second rise entirely on Tuesday's loaf because Mckenna's littlest had a program and I just didn't have time to babysit dough all day... it still turned out edible-ish. Andrea says I need to just get a thermometer and stop guessing but old habits.
mine actually underproofed, dense as a brick. bulk fermented 5 hours like the schedule said and it still barely moved. temp in my kitchen was probably the issue, not the timing. if your house runs cold don't just trust the clock, poke it and watch for the dome shape actually rising past the rim of the bowl. i keep notes on my kitchen temp swings for my garden stuff and started doing the same for the dough, helps more than the recipe times do
mine went flat and pancake-y last week too, altitude wins again lol...
Same here, Kellie. Pancake loaf, still ate it.