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I've been struggling with overproved bread dough recently, specifically pizza dough (not that it hasn't happened with other doughs, I just haven't made any other types of bread recently).
The recipe I'm using is by Melissa Clark from her Dinner: Changing the Game book, which calls for 3/4 tsp yeast, 200g warm water, 282g all purpose flour, 1 tsp oil, and 1 tsp salt. Link here
This is a high hydration recipe, and the dough is very soft to work with - even after being beaten with the dough hook. The first time I made it, it was just too soft to work with and I ended up throwing it away. I made it again yesterday and initially I was worried my yeast wasn't fresh enough (despite the fact that I keep it in a sealed container in the fridge). It took longer than I'd expect to go foamy, but I thought this would end up being a good thing given the long overnight prove.
However, when I checked it this morning it had definitely overproved. The dough is really slack, it's very stretchy, and there's not much life to it. I coated it in a little flour so that I could handle it more easily, and I have shaped it into balls for the next proving - they seem to be rising, but still very slack.
I guess I'm just a bit confused... the yeast didn't seem overly active, so how have I ended up with overproved dough in the fridge in less than 24 hours?! I'm wondering if I need to reduce the amount of yeast, but I just wanted to see if anyone here had any ideas first.
I'll let you know how the pizzas turn out no matter what happens! Hopefully it'll still taste good
The recipe I'm using is by Melissa Clark from her Dinner: Changing the Game book, which calls for 3/4 tsp yeast, 200g warm water, 282g all purpose flour, 1 tsp oil, and 1 tsp salt. Link here
This is a high hydration recipe, and the dough is very soft to work with - even after being beaten with the dough hook. The first time I made it, it was just too soft to work with and I ended up throwing it away. I made it again yesterday and initially I was worried my yeast wasn't fresh enough (despite the fact that I keep it in a sealed container in the fridge). It took longer than I'd expect to go foamy, but I thought this would end up being a good thing given the long overnight prove.
However, when I checked it this morning it had definitely overproved. The dough is really slack, it's very stretchy, and there's not much life to it. I coated it in a little flour so that I could handle it more easily, and I have shaped it into balls for the next proving - they seem to be rising, but still very slack.
I guess I'm just a bit confused... the yeast didn't seem overly active, so how have I ended up with overproved dough in the fridge in less than 24 hours?! I'm wondering if I need to reduce the amount of yeast, but I just wanted to see if anyone here had any ideas first.
I'll let you know how the pizzas turn out no matter what happens! Hopefully it'll still taste good