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Because of the warm / hot temperature in our house I watch them closelyto preventover proofing
Sometimes , if the day is warm and humid , cut back 1/2 teaspoonto preventover proofing
subtract from the final proofing timeto preventover - proofing
It may not warm the dough enoughto causeover - proofing
to shorten the time a bitto preventover - proofing
allowing too much time to warm upprobably ledto over - proofing
Shorter fermentation time ( 10 hours vs. 12 ) may be helpfulto preventover - proofing
I leave them in longerto preventover - proofing
Check your dough carefullyto preventover proofing
a rubber spatulato preventover proofing
an overnight retard ... that seemedto causeover - proofing
a cooler spotto preventover - proofing
the dough rise in the fridgeto preventover proofing
Refrigerating shaped rollscan leadto over - proofing
to poke small holes in the doughto preventover - proofing
place 1 into the fridge ( clingwrap firstto preventover proofing
This is just what I did – froze the first batch for several hoursto preventover - proofing
refrigerating remaining dough balls in the meantimeto preventover - proofing
it just seems to mewould causeover proofing
covered with clingwrap in the fridgeto preventover - proofing
Sometimes , if the day is warm and wet , I cut back 1/2 teaspoonto preventover proofing
Under 41 degrees retards the yeastto preventover proofing
to watch your dough closelyto preventover - proofing
Salt ... may helpto prevent“ over - proofing
reducing the yeast hamelamnto preventover - proofing
reducing the yeast slightlyto preventover - proofing
to adjust ingredientsto preventover - proofing
could more readily access the ‘ food ’ in the prairies flourleadingto over proofing
taste ... may helpto prevent“ over - proofing
the temperature ... you have been usingto preventover proofing
wrappedto preventover - proofing
When using complicated braiding techniques to shape breads like these challot , contributor and bread artist @leche_smith dials back the yeast in her doughto preventover - proofing
If you ca n’t bake all the Gibassier at once , like me , place the 3rd batch in the refrigeratorto preventover proofing
Also , keep the formed rose buds in the fridgeto preventover proofing
collapse of the productcan causecollapse of the product
the dough to collapse when it is touched or slashed ... or when it is placed in a hot ovencan causethe dough to collapse when it is touched or slashed ... or when it is placed in a hot oven
excessive loaf volumecausesexcessive loaf volume
the yeast to become exhaustedcan also causethe yeast to become exhausted
Bread collapsing or flattening(passive) is caused byBread collapsing or flattening
in a heavy , dry loaf or misshapen or collapsed loafcan resultin a heavy , dry loaf or misshapen or collapsed loaf
in a heavy , collapsed loafcan resultin a heavy , collapsed loaf
that dark line in the loaf(passive) is caused bythat dark line in the loaf
in a flat and somewhat dense doughresultsin a flat and somewhat dense dough
the bread to have a more dense crumbcausesthe bread to have a more dense crumb
in coarse , open , and crumbly texturescan resultin coarse , open , and crumbly textures
such problemscould causesuch problems
The crumbling(passive) could be caused byThe crumbling
to lower moisture content in the dough , and therefore less steammight leadto lower moisture content in the dough , and therefore less steam
the bread to sink in the center when it is baked and it likely wo n’t bake evenly throughoutwill causethe bread to sink in the center when it is baked and it likely wo n’t bake evenly throughout
to a denser crumb structurecan also leadto a denser crumb structure
in one large air bubble that separates the skin of the loaf from the restcan resultin one large air bubble that separates the skin of the loaf from the rest