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?
How do you know if you have over proofed and are there any ways to fix it?
Also, I've read people mention that when they score their bread it doesnt deflate, or does a little but bounces back. How does this happen (as all mine deflate slightly and never bounce back) and how do you prevent it?
The two loaves in this photo are identical twins. They both suffered near-fatal overproofing (we went to lunch at the CIA, had wine, saw no reason to move quickly, got home late to find loaves spilling over the edges of the proofing basket).
So I shaped a sourdough boule last night and put it in the refrigerator. This morning when I took it out, this is what I saw:
Any idea why I might have gotten that blowout on the left side? I shaped carefully with good surface tension. Could I have let it bulk ferment too long (~9 hours) before shaping?