How to Fix Over-Proofed Bread

Have you ever forgotten you had bread rising in the kitchen and when you remembered it you found it was over-proofed and you thought it was ruined? In this video we show how you just might be able to save the bread and make a success of it after all.
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[@teridavis5367]

It is so easy to make a mistake but so hard to make the same mistake on purpose! I died laughing with your "Oh, No...I let my Bread over-proof What shall we do?"!!!! Thank you for the great information in such a fun way! You are amazing!

[@RoseRedHomestead]

Damsel in Distress?? Never!! Jim

[@judyblaise1639]

I didn’t know how ‘over proving’ worked and now I understand. Thank you.

[@RoseRedHomestead]

Thanks for the comment. Jim

[@lexluthr25]

This lady is so cute and really knows her stuff.

[@munchkindoodles]

Thank you for demonstrating what happens and what can be done for it. I’m new to bread baking. Seeing what over proofed bread looks like helps. Thinking I have done this but didn’t know it. Have had a few loaves turn out questionable but didn’t know why. Think you just solved the mystery. 😂 Thank you! 💖

[@RoseRedHomestead]

So glad the information was useful for you. Thanks for your comment.

[@KitchenFairy61]

I accidentally let my bread over proof yesterday. I had a very busy day getting ready meals for the coming week, and I forgot about my rising loaf of bread. I punched it down, but I didn't take the time to reshape it. It might become bread crumbs if it isn't edible. I've never over proofed a loaf before in my long time of baking bread. I've been exploring using fresh yeast over the past few months and I Love using it! 😊 Thank you so much for this timely video!

[@RoseRedHomestead]

It sounds like Pam's video supplemented your experience of over-proofing. We are happy that you had a chance to experiment fresh yeast. Jim

[@dragonslayer7587]

I can't tell you how many times I've over proofed my bread... The whole wheat I generally turn into buns, as I've NEVER gotten the to rise a third time in a loaf! Thanks for a great video!

[@donnakacz6460]

Hi guys. That's great. That's really cool it can be saved. Now that's coming from someone that never made a loaf in her life!! I will . It's something I've always wanted to do. The reason I will actually today. Is that I read the label of the bread I've bought for years and it says the dreaded words." Contains bioengineered ingredients " yuk darn!! So off I go to my first attempt. Thanks for this I'll be sure to set my timer. Thanks again and take care

[@pamharkins4601]

Good luck!

[@cynthiafisher9907]

Well, they aren’t as high and fluffy, but they are way better than they would have been if you had baked them overproofed. Thanks for the info, I have always thought they couldn’t be reshaped.

[@donnamerritt9634]

Ms Pam... I am following KETO as to Less carbs ( breads my joy) I have tried to make breads with almond flour, with so so success...I have not bought your bread book....is there almond flour breads in your book? Thank you, Always for your teachings on all and your videos...#teamcantrell ❤️❤️

[@sibyllaperez4137]

Thank you so much for your information and your video. I made my first loaf yesterday within a day. It was the sandwich bread loaf, and it came out great but I was concerned about over proofing. I have to say my love did not rise in an hour. It took about six hours, but the bread came out really good and it was a good height. I look forward to seeing your other videos.

[@flowerchild586]

Love the spritzing-the-top tip, Pam! Thank you! OT, that's the most beautiful counter-top ever!

[@NadineBH]

It is fun to have Jim interact. 😊

[@islandgal500]

I've over proofed before and just put a little pressure on the dough in the pan with the top of my hand to deflate just a bit and let it rise about another 30 minutes or so. Didn't think to flatten and reshape all of it as I did not want to risk flattening it too much.

[@Aviarynut2338]

I took a screen shot of that article! I'm going to the doctor in July and this is my proof 😂

[@sueholte451]

Thank you, Pam and Jim!! Such a great video. I have had that happen with negative results. Now I know what you do!!!

[@cinderellassober8265]

I always do this with rolls and I never thought you could deflate it and try again so I just baked them as is and they were very airy, to say the least. Thanks for all the useful information you share on your channel. I just love you and Jim, you're such good people and excellent teachers. I wish we were neighbors.

[@RoseRedHomestead]

You are welcome. Jim

[@carotaylor3687]

Learning so much from your channel. Thank you for sharing your wisdom.

[@brendamillican8166]

Thanks for more great information. I’m so glad that I found your channel some months ago, because I’ve learned a lot from you. You’ve inspired me to try some new things (like bread baking). Thank you Jim, for the great camera work!

[@RoseRedHomestead]

We are happy you found our channel and have taken the risk bake bread and other foods. Thanks for the camera work comment. Jim

[@happyninjafighter2]

You won me over with your sweetness. The fact that you are a truffle pig for puns is UP MY ALLEY and I'm an... "Urban youth." Hahahaha! That's just a bonus as I love rap, and musicians are often funny! (Fun fact, comedians often are good at improvising lyrics for songs also. Your favorite nerd comedian is secretly a great rapper!!!!)

[@jamiematthews9293]

Your "oh no! I've over proofed my dough! What shall I do!" Was absolutely adorable. Thank you for this! Saving my over proofed muesli bread here in a min!

[@UpthePottingShed]

You've no idea how timely this was! Just got out of my morning shower and popped your video on as I got ready for my day. Bing! I've got bread dough on an overnight rise in the fridge 😂. I'd completely forgotten until I started watching. You saved my bread ❤

[@RoseRedHomestead]

So glad to hear That! Thank you for sharing.

[@karikelly2797]

You have improved my bread baking skills exponentially. I have a fresh loaf of white cooled and sliced and a beautiful boule of sourdough cooling on the counter. My husband is so pleased. He LOVES sourdough.

[@RoseRedHomestead]

I am so pleased to hear that!!! Made my day. Thanks for sharing.

[@robingirven4570]

I bought your bread book a couple weeks ago when it was on sale 😊 Thank you for all the lessons!

[@JH-zr8lo]

Thanks so much, It worked!!! Turned out 2 great loaves, slightly smaller, I spritzed the tops with olive oil spray and increased the temp to 400. So happy I didn't have to toss the dough.

[@RoseRedHomestead]

You are welcome. Jim

[@BiteMe-lz8th]

Thank you Pam! Great video as always! I learn so much from you! ❤❤

[@kstewart3901]

First, let me just say I really like the blouse you wore today. Thanks for doing this. It may prove helpful one day.

[@dawninthemountains]

The flowers on your left are just so pretty and fresh looking! That was a nice Monday pick me up to see those. Thank you!

[@donnamullins2089]

Good save just for your viewers. Enjoy.

[@selfhealherbs13ms]

This happen to me today or last night i forgot about it, fell asleep.

[@sherylh4780]

Thanks for the video. Love your blouse.

[@rosehawke2577]

I've heard of this, but never actually seen the results. Thanks for the vid.

[@Famcke]

Boy-O-Boy am I surprised. It came out beautifully. 😀💐💙🙏🇺🇸

[@brendaweston580]

Great information! Thank you!

[@marygallagher3428]

Great tip, thanks!

[@tinpony9424]

Jim and Pam, you are so precious and appreciated. My parents made bread with yeast that wasn't viable and ended up frying the dough. It was AWESOME. Your vids inspire me, and will for as long as you keep teaching. Thank you.

[@RoseRedHomestead]

That does sound good and is certainly another way to rescue otherwise failed dough! Thanks for sharing.

[@didee5336]

Very helpful information. Thank you! 🤗

[@amandamodin4912]

Very informative video. Thank you!

[@Marketsolo]

I love your videos, you are such a great teacher!

[@eilidpatt1011]

I just love this channel so much.

[@zelmanewell5486]

That was a good pun. It made me chuckle

[@lucindagaskill4519]

I just came across this video and now I know that I can proof it a 3rd time, Thank you

[@ERSwanger]

Thank you for doing this one!

[@DeeDeeDIY]

Thank you.

[@stacyhackney6100]

Thank you

[@carolecantaldi5963]

Thanks pam fantastic news!! 😊

[@kimiyemlsmallgardendream8115]

2nd reply so glad you did this video there are many of us that life happens.❤❤

[@dianesidney4931]

This happened to me last week, and has happened before. Will try this if it happens again. Thank you for showing this.

[@RoseRedHomestead]

You are welcome. Hope it works for you.

[@rikkim4818]

Ty Pam and Jim.

[@tracylarson7062]

Your a hoot! Oh did I laugh at oh no what shall I do.Another great video!

[@starfire8221]

Thank you, another great video. I enjoy your sense of humor.

[@RoseRedHomestead]

You are welcome. Jim

[@maryreiter7457]

Thanks so much for the sharing of this video. I learned something new again.

[@RoseRedHomestead]

You are welcome. Jim

[@evab1458]

Fab video, it actually had alot of information for when you do the raise in the tin for overproof and underproof. Thanks Pam

[@RoseRedHomestead]

You are welcome. Thanks for watching our videos. Jim

[@TyMoore1234]

Thanks, needed to see this! Will be making bread when I get my new stove!

[@RoseRedHomestead]

That sounds great! Let us know the results. Jim

[@conniegage2141]

Good to know.

[@jerriscollins-ruth9019]

Thanks Pam

[@RoseRedHomestead]

You are welcome.

[@Travels4Two]

As always your amazing!

[@sharonlatour6230]

Thank you so much Ms. Pam! I had over proofed dough and baked it anyway. Nope. disaster!

[@RoseRedHomestead]

Sorry to hear about that. Jim

[@tinamcclenahan8775]

THANK YOU!!!!!

[@lindaseikkula2296]

Thank you for the video. I've risen mine a bit much also. I poked it and that was a mistake. Don't do that.😂

[@preppermummyuk7422]

I spotted that your weighing scales were in a freezer bag. I assume it’s to keep it clean? What a great idea! 👏👏🇬🇧

[@pamharkins4601]

Your so funny! Love it!

[@nancybenner2496]

Thank you for this video. I did ovenproof my bread this week. I baked it anyway and it turned out okay. If I would have seen this video earlier I would have reshaped my loaf.

[@jonniricard5383]

This is really helpful! I get busy and certainly have done this and baked the over proofed bread and it was just weird.

[@RoseRedHomestead]

So glad it was helpful.

[@Stephenrsm7600]

Fantastic video!!! Excellent to know how to fix an over proofed loaf of bread!! Thank you, Ms. Pam!!

[@tinabow827]

I understand it now what I usually do this turn into dinner rolls thank you for your tip

[@RoseRedHomestead]

Your welcome, Jim

[@Amond]

4:08 I think it’s beautiful!🤣

[@rorriannroch]

Got a good chuckle watching your on purpose over rising!

[@maxibake9323]

Looks well saved to me Pam, your Yeastie beasties were up to the challenge. 🍞 Short Bread makes for thicker slices anyway. Lol. TFS RRH, take care & keep busy everyone. ❤🙂🐶

[@RoseRedHomestead]

LOL! Thank you.

[@maxibake9323]

@@RoseRedHomestead 👍🤗❤🙂🐶

[@laineroddick5406]

I always cover my bread with a clean tea towel. As the bread rises the tea towel rounds out and I can tell without looking if it is ready to bake. I haven’t ever heard of putting it in a plastic bag

[@bethbell5671]

And, I always believed the towel had to be linen! Well, that was how Grandma taught me 55 years ago, so I never knew any different! Thanks for the great video, Pam! So great to learn new things from you. Really, there is nothing better than home baked bread. So delicious!

[@maxineb9598]

I sometimes stick my tin in a deep, clear plastic box with lid and put in the sink partly filled with hot water. I learnt this from John Kirkwood. I cover my sink with a towel but don't think John does this. I've also stuck it in the bed with the 'Lecce blanket on medium. Bake with Jack also posts good breadmaking videos including what to do with over proofed bread.

[@betrikcallalo7499]

Tq

[@roxanmorris7029]

Thank you for this. I have been hoping for “what to do if….” Videos. My “stuff” never looks as it is supposed to.

[@RoseRedHomestead]

Glad this video was useful for you.

[@terryl.9302]

Happens to me more often than I care to admit. Explodes out of lg loosely 'locked' bowl by morning, sigh. Using sour discard + yeast, ya just never know. Drama, drama. 👌Thx. 🍒

[@neilmunro6683]

Hi Rose As always informative and practical advise.. Have a LOOK on line at Scottish plain bread.. Very different in look and texture to anything bread on the market.. I have ONLY BEEN ABLE to find it in Scotland for sale This bread crumb is very different from most bread and as a result is used on many occasion's as a breakfast bread for toast. .Bakers use a method called BATCHING to produce a thin dark crust at the end of each slice.. The bread is wide and long slices with crust at each slice end.. The bread remains WHITE THE WHOLE LENTH WITH EXCEPTION TO THE CRUST AT BOTH ENDS OF THE SLICE.. See what you think!! The bread comes in a tartan package that feels a little like parchment paper. .It would be FUN to see your replication of this famous SCOTTISH BREAD.. FUN TO INTRODUCE YOUR AWAIRNESS OF THIS!!!! Seee WHAT YOU THINK!! Kindness Your way..Lochness Scottish Highlands..

[@bstrchamblee3143]

I sure wish I had seen this late last week. I tossed 2 loafs. Was heart broke.

[@cynthiaakacyndsmith6539]

Thank you , I so want to be able to make bread.. I have had success with Pizza crust. Does that count?

[@RoseRedHomestead]

Of course it counts! Everything counts! LOL!

[@madmecyr]

Pam, if it wouldn't rise again (yeast just too weak), could the dough be salvaged as a flat bread or something else? Or do you toss it?

[@RoseRedHomestead]

Yes, you could use it for any number other items. Jim

[@nicolehaley7723]

Would this work with over proofed sourdough bread? Thanks

[@Mediocretwinmom]

What kind of wizardry are you using where you don’t have flour on your counter?

[@schnder1]

Just wondering if this method could work on over proofed sourdough? If anyone has any experience. Thank you for this information. I always appreciate your informative videos.

[@RoseRedHomestead]

Yes, it can. It will take longer. Thanks for your comments. Jim

[@schnder1]

Thank you so much!

[@deborahbarnes8475]

❤

[@monahardy978]

Do u have a video on how to make sour dough starter for dummies.. i have never made it n am scared.. like what kiflour yeast. yeast. Ect.

[@jeanmarriott6313]

👍

[@sheilam4964]

👍👍👍👍👍

[@pattinailsit4535]

Hello, how about artisan dough? Can it be saved?😢

[@kathyvalentine7648]

Do you prefer metal pans over all others?

[@RoseRedHomestead]

If you are asking about bread, I have not seen Pam use any other pan than metal. Jim

[@maryjanewill3056]

Have this problem with wheat bread.

[@ob1smom]

How do you know the bread is overproofed in the first place? I thought it was supposed to double in size and yet, my bread has risen in my breadmaker only to collapse and have a huge sinkhole middle. Any tips or suggestions are welcome! Thanks!

[@RoseRedHomestead]

With bread makers it is a little more tricky if you are letting the machine do all the timing. I would probably try a different recipe if that keeps happening.

[@aragona360]

What’s the name of that gorgeous granite countertop?

[@RoseRedHomestead]

Merlot

[@DeathByFashion1]

My bread one time turned to mush and my like melting off the pan. I wonder if it was this but beyond over proofed 😅

[@SugarBeeFarm]

So what would happen if you just baked the over proofed dough?

[@RoseRedHomestead]

It tends to be flatter and has an open crumb structure. Jim

[@im1565]

Plastic bags! Hey all right! I do the same thing!

[@61paule]

Ever heard if botulism from dough raised on the counter for 24 hours or more?

[@cherylmayer8039]

If possible, can the dough be frozen for future use? If so, when?

[@RoseRedHomestead]

After the first rise and shaped. Jim

[@adrianeelise3849]

What happens if you smell the alcohol in the dough?

[@Just97351]

That’s a nice shirt

[@RoseRedHomestead]

Thanks! Glad you like it.

[@louisedelgado1140]

I purchased the book. But it didn’t download and won’t let me try again, please help. This is my second request.

[@RoseRedHomestead]

Hi Louise. So sorry about that! Please go to this page and send me an contact message so I can have your email. Once I have your email I can send you another receipt that will have the download info. Thanks, Pam payhip.com/roseredhomestead/contact

[@DutchAlaskagirl]

I would be interested to see what would happen if you had baked it over proofed 🤣

[@RoseRedHomestead]

It tends to be flatter and has an open crumb structure. Jim

[@DutchAlaskagirl]

@@RoseRedHomestead yeah, 🤦🏻‍♀️I just resumed watching the end where Pam explains how crumbly it would have been .

[@dianeweismiller6826]

What's your bread recipe? Ty

[@evab1458]

Sorry typo, its redrosehomestead

[@RoseRedHomestead]

Pam says there are lots of great bread recipes in the bread book, including hers. Jim

[@PrayerfullyBlessedMama]

Mine was way too sticky to roll up like that.

[@RoseRedHomestead]

Yes, that becomes a problem. Jim

[@kailahb2921]

Ok but what if you overproofed it on the first rise by about 8 hours?? I fell asleep and left my dough all night 😭