The bread dough has stood (excess proofing of the dough)

[The bread dough has stood (excess proofing of the dough)]

The bread dough has stood (excess proofing of the dough)

Finally, there was an opportunity to show in practice that such a bread dough has stood, an excess proofing of the dough.

No, I didn't strive for this ...

I baked wheat-rye bread ...



Initially, the dough was kneaded very well and spread well during the first proofing, albeit very quickly.
But then the second proofing on the hearth began, and it went so fast that I did not even have time to preheat the oven, for which I needed another 10-15 minutes of time.
I decided to pause the lifting process and put the defrosted bread right on the baking sheet in the refrigerator while the oven warms up.
But, but, but the situation could no longer be saved - the dough settled !!!
And in the oven the dough also refused to rise !!!

The result is such a beautiful, delicious cake !!! The photo shows the consistency of the crumb, all in holes and pores. And the bread turned out very tasty, but in the form of a cake!
Causes: ingredients in the dough that affect its rise, rapid rise of the dough, hot weather, which hastened the proving process.

CONCLUSIONS, advice, observations:
Over-seasoned (over-settled, over-acidified) dough can have a slightly sour smell and taste, especially from rye flour.

Standing test rate on the bottom - the dough begins to creep in different directions and is very loose, covered with abundant bubbles. In the shape of - the dough is also very loosened and abundant cracks appear on the surface of the dome.

When baking bread in the oven, the whole process is visible and it can be controlled live - give additional time for proving or urgently suspend and shorten it, thereby avoiding falling of the dough piece.

When baking in a bread maker, the entire proofing process is outwardly hidden from your eyes behind the walls of the bucket, it is not always clear what the dough looks like. And if the baking program has already been set for a while (basic (basic) mode and others), then there is no visual control over the dough. As a result, a cake with a height of 4 cm and a lot of questions - why ???
The yeast seems to be fresh ... and the bread is low.

Especially over-spreading of the dough can occur in the summer, when the air temperature increases the temperature in the bread maker. Bookmarking raw materials for dough from the refrigerator may also not save, since during the kneading process, the x \ n automatically turns on the function of heating the bucket.

The insertion of ingredients into the dough is of great importance.
If you put raw materials into the dough that already strongly affect the rise of the dough (old cottage cheese, sour cream, potatoes, etc. additives), then you may need to slightly reduce the amount of yeast, otherwise we will get an increased lifting force of the dough during proofing, which must be carefully observe, and not leave unattended, intervene in the process in time.
This is especially important in hot weather, where a third component is also added - an increased temperature in the kitchen. Usually, a temperature of 28-30 * C is required for proofing, but now in the kitchen for many, the temperature goes off scale for 32-36 * C.
As a result, we get a "summer explosive mixture" in the form of dough increasing additives, yeast, and high temperature for proving.
Therefore, in summer and in hot weather, try to bake bread from a neutral set of raw materials for bread dough.

Dough proofing time.
In a bread maker, the time for proving the dough is strictly set by the x \ n program itself - what you put out is what you get, regardless of the desire of the dough itself.This fact is also important for the dough and its quality proofing. Especially in the summer.

In a bread maker, the dough can be saved from overgrowth, if you urgently remove the bucket from x \ n (at the first signs that the dough has overstayed) and put it in the oven at 180 * C, while the oven will heat up and at the same time the dough will slowly grow and then it will enter the baking phase.
Do not spoil the bucket, the heating temperature of the bucket when baking in cold weather is also 180-190 * C.

In the oven, it is more convenient to monitor the quality of the proofing, the whole process is before our eyes and you can intervene in the process in time. Never keep track of the proofing time and never be guided by its duration.
The indicator of correct and high-quality proofing of the dough is an increase in the volume of the dough by 2-2.5 times - and no more !!!! When you put the dough on baking, the dough will grow even more due to the increase in the temperature in the oven. The dough will grow until the temperature inside the dough reaches 50-60 * C, then it will stop.

Something like this, if very briefly ...

Next time I will show you the correct bread for this recipe.