Let's talk bread theory - overproofing
I'm trying to clarify my understanding of overproofing. Here's my definition: overproofing is when fermentation has strained gluten to its limit. In other words, when gas buildup has stretched gluten to its breaking point. Is this an accurate understanding? Are there are other adverse effects to the dough that I am not accounting for? According to this, 2 identical doughs, although one using high gluten flour and the other using AP, rising in identical environments will overproove at different times, due to the diference in their gluten contents?
Also, can overproofed dough just be given a new forming and new rise and achieve the originally intended quality? Has gluten been destroyed from the overproofing?