how long can bread be proved?
Hi I hope someone can help with a technical point. I recently made a dough at 6am and left it covered all day.When I got home at 6pm the dough had risen and dropped. I knocked it back and then shaped it, put it into a tin and it then took until 9 30pm to rise but it did not come up to the height that other doughs had that I have proved for less time. The appearance and taste was ok but the whole thing was about 1/2 to 3/4 of the size that I would normally get. I work full time so I thought that I could save some time in the evening by getting the 1st prove "out of the way" by leaving it all day. So is it possible to over prove the dough? The recipe called for 500g of strong white flour, a little olive oil, 10g of salt , 7g of active yeast. and of course about 300 Ml of water. I realize that 12 hours of proving is probably not ideal but wondered if someone could tell me why and explain the reason. I'm more curious than disappointed. Any advice would be appreciated.
Peter