The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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connie Wagner's picture
connie Wagner


I let my 7-grain bread proof overnight in a cool place. I think it overproofed. The dough still has some bubble to it and when I pull it away from the side of the bowl I can see a nice network of tiny interlocking strands. When making the dough I allowed my Kitchen Aid to do all of the mixing and did not add additional flour and knead it by hand, so the dough was quite damp when I placed it in the bowl overnight. The dough is still a nice sticky dough.


1. Will it rise again if I divide the dough, shape it into 2 loaves and allow to proof again before baking?

2. Should I add a little more yeast to this damp dough before shaping into loaves?

 Help me rescue my dough! 


Ramona's picture

If it were me, I would do #1.