I wanted to test what different proofing times does to a bread. So I created a standard hand mixed dough.
68% hydration, 2% salt, 1% Fleishman's active dry yeast.
I Bulk fermented them 2 hours 30 minutes.Then I shaped them and covered them with parchement paper on the counter. Every 25 minutes I would transfer one to a sheet pan and bake it, 11 in total. The results are shown, left is the least proofed and the right is the most proofed.
For the first hour and a half the dough improved and resulted in larger holes in the crumb. The longer it went, the more of a skin appeared on it, which made it much harder to score, and the more it deflated when you score it. the last ones completely flattened when I tried to transfer them to my sheet pan.