From time to time, let’s forget that we have a dough that gets up in the kitchen, especially after the hyper focus phase for beginners. Maybe you fall asleep or leave the house without refrigeration of the dough, or you lose the time track, or the summer heat surprises you. Regardless of how, now you have a jumped dough, possibly with crunchy dry edges.
Do you launch the dough in despair and start again? Heck no. You are looking at a dough that will make loaves, rolls, focaccia, focaccia or pizza perfectly beautiful … even breadsticks, cragkers and probably more. The only warning is that you should face the dough as soon as possible, especially for the options with the vertical structure: smaller loaves, rolls and focaccia.
The more exhausted the dough, the more appropriate the solution should be. If the dough is slightly too fermented, for example between doubled and tripled, it is possible to choose two small loaves instead of a large loaf or remodel it in focaccia. (Note that cooking is soon a priority, so don’t choose to make two little patga excellent Focacce.
You also want to think about how deep you want to immerse yourself in a new recipe process. For example, the focaccia includes only the oil of a pan, the oil oil, the tinkling. Crackers require many bobysitters in the oven and plus lots. Furthermore, when redirecting the dough from being a paroli sandwich loaf, for example, it may need different time and cooking temperature. You can type “rolls” or “focaccia” or “focaccia” in the search bar of the Breadtopia blog and scan the instructions of the recipes for this information, bearing in mind that the dough can be a little larger or smaller.
Why face the dough immediately? Because the dough continues to climb, both after modeling and when it affects the oven, it must have some oomphone left inside: microbes and sugar. The longer aspects, the more compromised the microbial population, which means less production of CO2. The dough is also becoming more acidic, causing gluten rupture so that the dough is less able to maintain its existing structure of air pockets.
What happens if you really need to face it later? The almost cold temperature break button is an option if in reality you cannot process the dough immediately. Empting the dough only for a minute, that is, “punches” will give a possibility of combat, but it is not guaranteed that it will get up. In this situation it is better to use the dough for pizza, focaccia or cracker.
Can you also save the too protected dough you have already modeled? YES. With bland Impressive – the dough has not started overflowing the basket or collapse – you can cook the bread as it is and cross the fingers that the structure contains. When the heat of the oven forces the existing bubbles to expand even more, the structure could be a little compromised, but the bread will probably not make the pancake. With a dough more drastically too much proof, you should redefine it in something else. Use the same guidelines mentioned above: the more exhausted the dough, the more flattering the bread in which you choose to model it.
What about the dry pieces of the dough? The dough begins to dry when it is exposed to the air, for example the dough, turned off the lid or escaped plastic coverage. The slightly dry edges can be incorporated in the center of the dough when you are modeling it, but if the dry areas are thick or large, you should cut them. You can launch the pieces or let them dry completely to maintain the lightly salted natural leavening support stored in a ziploc bag.
See: How the shape and size of the dough influence the crumb for more information on how the shape of the dough influences the creepy structure through the severity and speed with which the heat reaches the center of the dough when cooking.
If you want to see the ingredients in this dough and how it appears like a bread, take a look: Einkorn’s natural yeast sandwich.
