The color of your loaf can also give you hints about whether your dough has been over proofed. Over proofing destroys the structural integrity of the bread, so loaves that have gone over are unable to hold their shape in the oven. Similar to the signs of over proofed dough, an over proofed loaf will be very flat, without much rise or retention of shaping. It will also have a good oven spring, and is more likely to develop a beautiful ear. What to look for in a properly proofed loafĪ loaf of bread that has been proofed for the correct amount of time will retain its shape in the oven, and expand evenly in both length and width. Under proofed bread is often smaller in width and length, due to a lack of proper development during the proofing stage. Under proofed loaves often have a considerable amount of height because of this massive expansion in the oven, but the overall shape tends to be uneven, and generally without a good ear where the dough was originally scored. Because the yeast still has too much fuel when it hits the oven, the loaf will continue to rise once the crust has already begun to form, which causes ripping and bursting in the sides from the excess CO2 escaping from the loaf. One of the most common traits of an under proofed loaf is uncontrolled tearing in the sides. Left to right: over proofed, properly proofed, and under proofed What to look for in an under proofed loaf One of the quickest ways to gauge the proof on your baked bread is to take a closer look at the shape and size of the loaf.
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