ProcessIntermediate
Overproofed
Definition
When dough has fermented too long, the gluten network breaks down and can no longer hold gas. The dough becomes weak, sticky, and spreads out instead of rising. Overproofed bread is typically flat and dense.
Henry's Tips
- •If you poke the dough and the indent doesn't spring back at all, you've gone too far. Better to underproof than overproof!