Another question - proofing too long?
Mixed up a Christmas bread, did fine except that I should have waited on putting in the cherries, they were chopped up too much in the mixer.
It was still cool in the bathroom, took longer to warm up but the bread did finally start to rise after a couple of hours. We checked it and it had risen half way and fixed dinner, did dishes and forgot about the bread (rolling eyes at self).
Remembered three hours later, checked it and it was double the size. Punched it down, divided it to put into two loaf pans and is sitting for the second rise.
What happens when you let dough rise too long and how do you know if it has been too long? Is there a way to fix it?