August 27, 2014 - 1:40pm
Over proofing?
What exactly happens if the dough is over proofed? I understand what it looks like when it happens, but I am curious to what is happening from a scientific point of view. Does the yeast eat all the starch and leave just the gluten strands? Is that why it is so open and airy?
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When dough is over proofed the gluten strands have been stretched beyond the point that they can contain the carbon dioxide gas and thus the loaf collapses.
If you are using sourdough the gluten can be destroyed by the acid medium, that is the reason for not proofing for long periods at room temperature. If you want to proof overnight, with sourdough, then do it in the refrigerator.
Ford