When it comes to sourdough troubleshooting, one common question that I get is “what does over-proofed sourdough look like?” Home bakers face the delicate dance of ingredients, time, and technique. Over-proofing the dough is a super common issue and easily fixed. In this post, we will explore what over-proofing is, causes, signs, and solutions for over-proofed sourdough bread as well as some alternate recipe ideas!
The Sourdough Baking Process
Before delving into the question of what over-proofed sourdough looks like, let’s briefly understand the sourdough baking process. Sourdough is unique because it relies on natural fermentation, where wild yeast and bacteria interact with flour and water to create a leavening agent. Here are the key steps to understand how sourdough works:
Creating the Sourdough Starter
A sourdough starter is a mixture of flour and water that is fed and discarded over time to create a natural fermentation from wild yeasts in the air. The starter matures over time. Once active, this is the leavening agent for sourdough bread (as opposed to a package of commercial yeast, for example). Read more about how to make a sourdough starter from home.
Mixing the Dough
The starter is combined with additional flour, water, and salt to form the sourdough. Part of the mixing process involves structure development such as stretching and folding.
Bulk Fermentation
The dough undergoes a period of bulk fermentation, during which it develops flavor and structure through the growth of yeast and bacteria. This is also called the first rise. Some like to visually cue the length of their fermentation by allowing the dough to double in size. While this is an ok method, the best way to understand the end result is to make, bake, and play.
Shaping and Proofing
The dough is shaped into the desired form and left to proof, allowing it to rise before baking. This is sometimes called the second proof, final rise, or final fermentation. This can be done at an ambient temperature for a few hours or at a cold temperature (in the refrigerator) for several hours. The timing of the bulk fermentation will also affect the timing of the proofing stage. Again, this is something to play with as you bake.
Baking
Once the stages of proofing are done, you will be good to score and bake your loaf of bread.
These steps are walked out in much more details on my Sourdough Boule recipe!
What’s the Difference Between Bulk Fermentation and Proofing?
There is often confusion with what is meant by proofing and when dough might be susceptible to over or under proofing. The bulk fermentation stage is when the dough becomes inoculated with activity, yeast, carbon dioxide, and all the gas bubbles that you see in the open crumb of sourdough. This dough rise typically occurs for about 8-10 hours before the dough is divided or shaped. Warmer temperatures speed up fermentation time. Proofing happens after the dough has completed bulk fermentation, has been shaped, and is in its final stage before going into the oven. Errors in proof time can happen either at the bulk fermentation stage or the final proofing stage.
What is Over-proofed sourdough?
Sourdough that is over-proofed means that it has been left to ferment for too long. While there is a bit of leeway with timing, there is a point where the bread has been left to ferment long enough that it loses its spring. The biggest signs that dough is over-proofed usually involves a sticky, wet dough that won’t hold it’s shape. Proper proofing time is what gets you good oven spring with those awesome large bubbles in the crumb of the bread.
On the other hand, an under-proofed dough is when you haven’t given your dough enough time to ferment or proof. This can cause the resulting bread to be dense. You can tell if your dough is under-proofed when you poke the dough and it immediately springs back. The dough also feels a bit tougher and has resistance.
Causes of Over-proofing
Understanding the causes of over-proofing is crucial for preventing it in your sourdough baking. Several factors contribute to this issue:
Temperature Control
A warm temperature will accelerate fermentation. This happened to me many times last year, when I first started baking sourdough in the springtime, before the heat of summer really set in. Since we do not use air conditioning in our house, once my kitchen hit 85°F, I should have shortened the length of my bulk fermentation time. I made this mistake about 3 or 4 times before I started to realize what was happening. If this happens to you, don’t get discouraged, just lessen your fermentation time.
Dough Hydration Level
Too much water in the dough can weaken its structure and make it more prone to over-proofing. I usually use a 70% hydration dough, which means there is 30% more flour than water by weight in my dough. Some people prefer higher hydration and say that it makes a better bread, but I haven’t diverted too much from my 70% method as it seems to get good results. Flour varieties absorb water differently, so adjustments in hydration may be needed based on the type of flour used (for example, whole wheat flour is more dense, so may need more water than a bread four).
Starter Activity
If your starter is vigorous, it can cause the dough to ferment rapidly. This may also happen due to the amount of starter used. Too much starter can cause a quicker fermentation. I like to use about 50-100g in my dough, others may prefer more or less. On the other hand, a weak starter may not provide enough leavening power, so getting the right ratio is well worth the experimentation. For reference, my starter hydration level is usually 100%. You can read about how to make a sourdough starter here.
Fermentation Time
As discussed earlier, allowing the dough to proof for too long can lead to over-fermentation. This may be because you forgot or left the house or the dough fermented too long overnight. There are many factors here, but understanding timing while factoring in starter, hydration, and temperature is the key to a great loaf!
Signs of Over-proofed Sourdough
Identifying over-proofed sourdough is essential for salvaging your baking efforts. Here are the common signs to look out for:
Flattened Shape
Over-proofed dough loses its structure and tends to spread out, resulting in a flatter appearance. It will not hold its shape well.
Blistered Surface
When over-proofed, the surface of the dough may exhibit blisters or bubbles caused by excessive fermentation gases.
Sticky Texture
Over-fermented dough often feels sticky and wet due to the breakdown of gluten structure. Some stickiness is ok, but if you can’t handle it, it’s gone too far.
Lack of Spring
When you press the dough, it doesn’t spring back as it should. Over-proofed dough lacks elasticity. A great way to gauge this is to use the poke test. Simply poke your finger gently into the dough, if it doesn’t spring back, it may be over-proofed.
Sour Smell
While a mildly sour aroma is normal, an intense or unpleasant sour smell can indicate over-fermentation.
Collapsed Center
The center of the dough may appear sunken or collapsed, especially if proofed for too long.
Solutions for Over-proofed Sourdough
Now that you recognize the signs of over-proofing, let’s explore effective solutions to salvage your sourdough:
Reshape the Dough
Gently reshape the over-proofed dough to restore some structure. This step helps redistribute the gases and gives the dough a chance to recover. This only works if the dough is slightly over-proofed, if it’s been too long, the shape won’t be able to be restored, but you can make a mean focaccia out of it!
Shorten Proofing Time
Adjust your proofing time. Keep a close eye on the dough and aim for the desired rise without letting it go too far.
Control Room Temperature
If your kitchen is too warm, consider moving the dough to a cooler location or adjusting the proofing time accordingly.
Use Cooler Water
If your dough tends to overproof, try using cooler water to slow down the fermentation process.
Reassess Starter Activity
Ensure your starter is at the right level of activity. If it’s too vigorous, consider using a smaller amount in your recipe.
Experiment with Flour Types
Different flours have varying absorption rates. Experiment with flours to find the right hydration level for your desired proofing time.
Divide and Conquer
If you consistently face over-proofing issues, consider dividing the dough into smaller portions for more manageable proofing.
Retardation (Cold Proofing)
Slow down fermentation by placing the dough in the refrigerator for part of the proofing time. This method enhances flavor development while controlling the rise.
How to use over-proofed bread (When it’s gone too far!)
Once you start baking sourdough, you will get a feel for how the dough behaves in your house, at your elevation, with your flour and water. The great thing is that all sourdough creations can be salvaged and used for something. If your bread ends up severely over-proofed, the sourdough loaf may not happen, but the dough will not go to waste! If you accidentally over-proof your bread, fear not! Here are some recipes that will thrive off of your over-proofed dough:
Pizza Dough: Stretch it out on a pizza stone, add your favorite toppings and get baking!
Focaccia: Add some olive oil to a casserole dish and spread the over-proofed dough out, dimpling with your fingers and even adding toppings like rosemary!
Flatbread: This is equivalent to the pizza crust mentioned above.
Bread Crumbs: Bake in a vessel of choice and then let it dehydrate. Once dehydrated, use a food processor to make the crumbs.
Crackers: Check out this recipe for Sourdough Crackers!
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