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
