The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Saving over-risen dough with sugar

Felila's picture

Saving over-risen dough with sugar

I tend to forget about my bread if I don't set the timer. Yesterday I mixed my pre-ferment with the additional flour, olive oil, and water; it was supposed to sit for 45 minutes to an hour before I added the salt and extra yeast. I didn't set the timer and remembered the dough about three hours later! It had somewhat more than doubled.


I added the salt and extra yeast, then, worrying that my little yeasties would run out of food, added a fistful of raw sugar. I kneaded the dough in my Kitchenaid for just a couple of minutes, let it rise once for an hour, shaped my boules, let them rise, and baked them.

Bread turned out fine. It was not sweet at all. I think that I did the right thing in adding the extra yeast food. But I'm not sure. What do y'all think?

amolitor's picture

...that you didn't need to add the sugar. A bit of kneading will liberate additional food, and/or move the little critters from a depleted area to a fresh area of the dough, and it'll help to reconstruct any gluten that's started to break down.

The sugar didn't hurt, though, obviously!

Well done!