February 10, 2014 - 1:13pm
Pate Fermente - overproofing
I decided to make Peter Reinhart's recipe for a batch of French bread which I have never made before. It calls for an amount of Pate Fermente which is half the amount of the finished dough, to be left in the fridge overnight after 1 hr. proofing. Unfortunately, I forgot about it and it has been proofing for about four hours but hasn't risen over the top of the bowl. I have degassed it and put it in the fridge. Is it going to be any use or should I throw it out and start again? I have never over-proofed anything before but was distracted by an uninvited but welcome guest.
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problem. If it was made with commercvial yeast - dont know.
Should not be a problem. Plus, most of his recipes with a pre ferment also have yeast in final mix of the dough any way.
Thanks for this. It seems to be O.K. in the fridge, looking as it should after correct proofing. Hopefully, it will still look like that in the morning and hopefully my bread will turn out as it should.