I used to toss out my overproofed dough every single time

For like 3 years I thought if my dough went past the poke test it was ruined. Last month I let a batch sit for 6 hours by accident while I ran errands and figured why not bake it anyway? Came out with the craziest open crumb I ever got. Anyone else learn this the hard way or am I the only one who wasted that much flour?

3 comments

3 Comments

abby_scott14d ago

Do you let it go way past where you normally would? I found that once you stop obsessing over the timeline, the dough basically tells you when it's ready. Just that extra hour or two can change everything.

nathan28914d ago

Basically tells you when it's ready" - that's exactly what happened to my buddy Tom. He left his sourdough out way longer than the recipe said, almost forgot about it. Came back to the best crust he'd ever made, said it was a total accident but now he never sets a timer.

hayes.tara11d ago

Overproofed dough is basically a happy accident. Let a batch sit for eight hours once because I got stuck on a work call. Baked it anyway expecting a brick and got the airiest loaf I'd ever made. The crumb was almost too open, like a sourdough colander.