Leave to prove, shape etc as usual and make sure you don’t leave the dough to overprove again. Mix & knead the doubled recipe together (mixer is quite useful for this, but hand kneading is fine too). Simply mix your favourite bread recipe again and add 2x the amount of yeast that you normally do.įor most bread recipes that start with 500 grams of flour, this would be 1 1/2 teaspoon ( which is about 5-7 grams or one sachet of fast acting yeast, which usually is 7 grams), so doubling the amount would be 3 teaspoons or 2 sachets of fast acting yeast. This is a fairly easy fix, but it means that you need to spend more time to make and bake your bread and you also need fresh ingredients (flour, water, yeast etc.). What to do when your bread dough is already spreading and how to salvage what you already have Mix the overproven dough with newly made bread mix with fresh flour and fresh (or fast acting yeast) If the regular bread dough or sourdough bread is overproved, the yeast is already spent (inactive) and your bread won’t rise in the oven anymore. The yeast inside your bread needs to have enough strength to do its final rising in the oven (the first 5-10 minutes). It will be more difficult to shape and it won’t hold its round shape when you bake it. If you leave your bread to prove for too long, the gluten structure that you’ve created will start to slowly break down and the bread will lose it’s structure. This is usually happens because the bread is over-fermented.
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