3 September 2016
Written By Hanna Ibraheem
overproofing, so that the gluten structure can’t hold the gases any longer and collapses.
To see if it’s properly proofed, press it with your finger.. the dough shoud spring back up slowly, leaving a small dent.
If overproofed, the dough won’t spring back up; underproofed, it’ll spring back fully and more quickly.
Another possibility is under- or overkneading, so that the gluten structure wasn’t well developed to begin with.
The dough (= the gluten inside the dough) should be stretchy, able to resist tears when pulled and spring back up when pressed.
At this stage it shouldn’t be sticky anymore either.