A question posed by a reader in a recent issue of Sift magazine covers familiar territory for many of us yeast bread bakers: how to deal with over-proofed dough. "Every once in a while I have over-proofed dough. So what can I do with it? I just hate waste and don't want to throw it away," writes Colleen Guertin.
Thankfully, there's no reason to throw away a batch of yeast dough that's simply risen too much.
Sift food editor Susan Reid writes, "Most yeast doughs have a third rise in them, as long as the yeast used in the recipe is either active dry or a type of instant yeast that isn't designed for one quick rise (such as rapid-rise yeast). If you come back to your rising loaf and see that it's oversized and puffy, turn the dough out of the pan and reshape it. Return the dough to the pan and set a timer for 20 minutes (each rise goes faster than the last). Put the bread in the oven when it's no more than an inch above the edge of the pan, so there's some energy left in the dough for nice oven spring."
Let's put that advice to work here. We'll make two loaves of bread using our Classic Sandwich Bread recipe. Note: This technique generally doesn't work with sourdough bread, which has usually already undergone quite a long fermentation process before its final rise.
How to save over-proofed dough
Here's the risen dough, ready to shape and put into the pans.
Notice there's a lot of room for the dough to expand here. If your log of shaped dough fills the pan full or nearly so to begin with, you need a larger pan.
Broadly speaking, any recipe using 3 1/2 cups of flour or less can be baked in an 8 1/2" x 4 1/2" loaf pan; more than 3 1/2 cups of flour, move up to a 9" x 5" loaf pan.
Let the loaves rise.
Wait — you don't use a plastic shower cap (or bowl cover) to tent your rising yeast loaf? Get with the program!
Perfect. The loaves have risen 1" over the rim of the pan. Pop them into your preheated oven and they'll continue to rise into nicely domed loaves.
But wait — what if you space out on Facebook, or have to make an emergency run to school to deliver your kid's basketball uniform?
Whoops. This loaf, towering a good 4" over the rim of the pan, is severely over-risen.
What would happen if you baked this bread as is? We'll see later on. But for now, let's perform an emergency rescue.
Deflate and reshape your over-proofed dough
First, deflate the dough. It actually feels kind of satisfying to press all that air out; you know, like you're breaking the rules and getting away with it.
Next, reshape the dough into a loaf.
Place it in its pan.
Let the dough rise again, then bake
Let the loaf rise no more than 1" over the pan's rim before popping it into your preheated oven.
Success!
Here are our two baked loaves, side by side. On the left: the "remembered" loaf, baked at the proper time. On the right: the forgotten loaf, deflated and allowed to rise again before baking.
Notice the loaf on the right, with the extra rise, actually rose a bit higher — thanks to the extra yeast activity inherent in two rises rather than one. And the flavor? No discernible difference between the two.
Is it possible to build an extra rise right into your recipe? Sure; but it's easier to let the dough rise twice in the bowl, rather than twice in the pan.
And what about that over-risen loaf that went right into the oven without being deflated and reshaped?
How the mighty have fallen!
Because the bread had risen so much before it hit the oven's heat, there was no more capacity for additional expansion in the oven. It rose; it fell; it collapsed. Still tastes good, but not a pretty picture.
So, can over-proofed dough be saved? Absolutely. Simply follow the steps above, and you can turn this potential culinary disaster into a perfectly lovely loaf!
Interested in more great baking advice from the experts — along with incredible recipes, great writing, and breathtaking photography? Find our Sift magazine at your local Costco, Whole Foods, Barnes and Noble, Wegmans, Sam's Clubs or other retailers. Or purchase it online.
August 25, 2024 at 12:23am
This post has been so very informative and helpful. I wish I had read this before starting the dough that over proofed. LOL If my dough doesn’t rise during proofing with sourdough after shaping, what could have gone wrong? Help
August 25, 2024 at 4:02pm
In reply to This post has been so very… by Kevin (not verified)
Hi Kevin, with sourdough bread dough, a few different factors could contribute to the dough not rising after shaping. If the dough was allowed to rise too long or at too warm of temperature during the bulk rise it could possibly have over-fermented. When this happens the gluten structure starts to break down and releases water, making for a wet dough that rips easily and doesn't rise well. Alternatively, if the dough was cold and not enough fermentation took place during the bulk rise, then the dough may be slack and pool out rather than rising upwards. The bulk rise is important both for building strength and allowing some airiness to develop in the dough, both of which contribute to a good final rise. Check out this blog post on bulk fermentation, explained for some great tips on how to read your dough and know when it's ready for shaping.
June 12, 2024 at 1:13pm
Thanks for the tip regarding over-proofed bread dough. It happened again to me so next time I will remember to knead the dough again and let it rise for the last time.
June 13, 2024 at 11:24am
In reply to Thanks for the tip regarding… by David Collins (not verified)
Hi David. You are very welcome! Let us know how that next loaf comes out. Happy Baking!
March 26, 2024 at 9:09pm
Thank you! Your suggestions worked for me (and my bread).
March 1, 2024 at 12:24pm
Thank you for this tip
March 1, 2024 at 4:41pm
In reply to Thank you for this tip by Karen (not verified)
You're very welcome, Karen!
June 23, 2023 at 6:39am
I occasionally make a sweetie bread dough as part of making Hungarian Pull Apart Cake, known locally in Central PA as Monkey Bread, with an old family recipe. I never make bread by hand other than this, so I'm very inexperienced with risen dough.
The recipe calls for the first rise to be in the very large Tupperware bowl my mom inlaw gave me as a gift, specifically for the recipe. You put the lid on tight but do not burp it. The dough starts out less than half filling the bowI. I often have difficulty getting a good rise and knowing when the rise is doubled because MIL says not to check under the lid, keep it warm (tricky in my 1890s farmhouse) for "several hours or overnight". I saw your use of a plastic shower cap or bowl cover...Thoughts?
June 23, 2023 at 11:48am
In reply to I occasionally make a… by Vicky (not verified)
Hi Vicky, I think it would work fine to use a plastic shower cap or bowl cover and to peak at your dough now and then to see how it's progressing. For tips on finding a warmer spot for your dough to rise, check out this blog post.
November 17, 2022 at 12:56pm
Hi I left my sourdough rise overnight, in the morning I saw it was way too much, so I put it into the fridge, now I want to reshape it after 4-hour refrigeration, can I still reshape it & have it rise again?
Pagination