OverProofed Sourdough

As a sourdough baker, one of the most common challenges is dealing with over-proofed dough. If you’ve been baking for a while, you’re probably already familiar with the ins and outs of the process, but even experienced bakers face this issue. Over-proofing happens when the dough has been allowed to rise for too long, causing it to lose its strength. This often results in a loaf that is dense, weak, or flat with a crumb that feels dry or even collapsed. In this stage, the dough starts to lose its texture and the bubble structure gets disrupted. The once promising … Read more