Can we save this dough?

[@Jeanelleats]

What should I do with this?! 😱

[@scooby.doo4]

Maybe biscuits!

[@ClassicMaggie]

Donuts?

[@tenillesuzanne8539]

Fry it

[@deadfr0g]

Form into small balls and use them as dumplings (in the Western sense of the word) in a soup or stew…?

[@booyanuu9184]

You could make crackers or something🤷🏼‍♂️

[@klarasweeney848]

Professional chef here that works with dough every day. A common problem with stand mixers is that they will tear your dough to shreds! All you need to do is let the gluten relax for an hour and give it some strength building folds to build up the gluten network again. If you start to feel resistance from the dough, give it another ten minutes to rest, and continue folding until your dough is soft, smooth, and springy when poked. Hope that helps!

[@baldnproud]

The Chef is correct 👍🏾 it’ll definitely come back to life. There are some things that the machine just cannot replace the touch of the human hands 🙌🏽 ! 🥰👩🏾‍🦲😍

[@nestaismail9189]

​@baldnproud thank you, I never use machine to mix my dough ,these 2 hands and 10 fingers and some forearm ,shoulder muscles go to war! Lol

[@rodgemojado9491]

​@@nestaismail9189i needed this right now.. i overmixed my dough.. i will give it a try..i still have 36 mins of waiting.. aftr this ill try to fold them until it builds up.. hopefully it will work.. thanks chef

[@elizabethpe1481]

thanks!

[@katiewollan2]

Do you have any tips on freshly milled flour bread?

[@Jazzin527]

Okay hear me out- Make stuffing, or something- you could always bake the bread and then making a really good stuffing out of it, or you could make a desert out of it, like bake the bread then chop it up and make it into like cake pops (bread pops) or something- Also loved this video and I have no true idea if my ideas will work or not :>

[@funkypaulie21]

GREAT IDEAS! Instead of bread pops though the uk has bread and butter pudding which uses stale or dry bread so a dense hard bread would work well in that too (and taste delicious)

[@Jazzin527]

@@funkypaulie21 ooo, that sounds really good! I’ll have to try some eventually-

[@Bogstandardbrit]

@@funkypaulie21 I loveee break and butter pudding!!! I always make a chocolate and lime b&b pudding for my family at Christmas

[@shannonlee2371]

hear*

[@Jazzin527]

@@shannonlee2371 Ty- I didn’t notice before :D

[@mustard9082]

try adding some milk to soften it after it has rested for a significant amount of time Otherwise, you can make breadcrumbs!

[@ajmonnethmonreal3506]

Here in the Philippines we have a snack called " stick bread." Basically, you make an over-kneaded dough and slice it into small and thin strips, then fry it. You can dip it choco or whatever you like or have it as it is

[@Love_fairy10]

It’s so interesting to hear and learn about different cultures and religions so you can understand what to say and what not to say

[@ahmedhisham6483]

@@Love_fairy10 white person

[@lilahngahere4274]

Sounds 😋 yummy, I'd have to make a double batch as some people in the whanau are like seagulls 😂

[@henry12371]

Like pockys

[@hfrt29]

Chinese fried donuts.

[@orangegarden4689]

you can bake it as is and use the bread for other things like making deserts and other things. French toasts sweet bread pudding croutons stuffing of all kinds savory bread pudding you could also make your own breadcrumbs with it after you baked it many opportunities :)

[@elizabethgay5568]

Try using them as southern style dumplings, like chicken and dumplings 😋

[@brookeajay2754]

This needs more likes

[@ashleyhensley350]

This was my first thought

[@jupiterretipuj4426]

That would be so good

[@deadfr0g]

My first thought too! I thiiiink this is probably a very suitable use for the state of that dough.

[@addisonwilliams2566]

YESSS

[@RadhikaNighoskar2306]

Try making flat bread, like roti..

[@lml7]

It’ll turn out like a cross between a roti and a pita because of the yeast in there. Once I had tried adding a little sourdough starter to my roti dough to make it diabetic friendly and that’s how the chapatis turned out.

[@Mint-is-not-spicy]

Rita made a pita

[@lml7]

@@Mint-is-not-spicy 😂

[@rooneyarmy5318]

You have to add flour and butter 🧈 then mix a teaspoon yeast with warm water and add it in and knead by hand that should do the trick

[@hannearwenmeister7603]

Maybe "roll it out" really really thin and make cracker? Sounds like it might work.

[@shwetaagashe6280]

Yeah like lavash

[@ahumanyoudontknow5777]

Make English dumplings. They go in stews and absorb all of the sauce. I'm not 100% sure that they are an English thing but they are what I grew up calling dumplings.

[@Notintime2338]

Ok trust me! Make a flat bread on stove ( roll the dough out and cook them on either sides on a flat pan) and make a garlic sauce( the one using only garlic and oil, look up the recipe it’s literally the best thing ever) and add some nice Smokey flavoured shredded chicken and raw chopped onion and tomato. And make a roll. Trust me it’s going to be so good YOULL love me

[@Congiary]

That sounds so good. Would it have enough moisture for such a tough dough, though? Sounds like it should be a softer dough

[@irnyirdina]

You could just let it rest for a bit and do some strength building folds once the gluten has relaxed. It’ll build up structure and will be okay to bake per normal

[@YagizKala-nl5oo]

Make a baguette and cut it into strips and airfry with a dipping sauce

[@carlwithhats4837]

I don’t know if it’s also overfermented, but as far as I know about bread if you just overknead it what happens is that the gluten strings are no longer aligned and that’s why it has no structure. If you let it rest for a few minutes and try kneading it by hand I’d bet you should be able to reform the dough (as long as it is not overfermented, in that case the yeast/bacteria ate the gluten and it will never hold its shape)

[@user-ul2lu3jf8l]

Add some water and put in mixer again at fastest setting. After maybe 10 minutes it should ball up. Bassinage method

[@kirsikka1029]

try letting it rise a little longer before shaping it. You can't really undo the damage of over-worked gluten, but the longer rise can get the dough to relax a little.

[@goinawol9447]

Add vital wheat gluten and water. Increases protein content and gives an extra hit of gluten for it. Or you could age it 9 days and make a pizza.

[@ms.q7445]

I’m having the same problem BCUZ of vital wheat gluten in my sourdough rye and bread dough. It basically is just like a sticky breaking mess with zero stretch. 😢 I think my tablespoons were “heaping” and it’s too much. My bread gets funky every time I have added gluten.

[@tataburananit6819]

You can safe this dough by putting it in the fridge until its cool down and let the gluten forms again and knead it again until it come strong again or you can do some folds to make the gluten web stronger😊😊

[@Kbook313]

I don’t know if that’s possible I’ll like to see you try

[@rggiii5089]

Oh! Maybe try making Pilipit. Filipino twisted "bread". But give that dough a chance first. I think the gluten just needs to relax so just let it rest before reshaping it. I'm sure it'll be fine. 😊

[@roboduck2580]

Fermenting dough can break down gluten. Could do a long ferment into a pizza/focaccia dough or something.

[@bananaq1136]

When my mom accidentally messes up a batch of bread, she usually just chops it up into cubes and makes it absorb this custard made of milk, eggs, sugar and vanilla extract. You can add stuff like cheese and raisins to it to give it some extra pop. You could steam it or bake it with a water-bath until it gets firm and it's always a hit in parties and special occasions.

[@macabari6563]

You could probably use it for something that requires grinding or soaking the bread. For example making fried chicken, or sprinkling it over a casserole! If it isn’t a savory dough you could also make bread pudding with it

[@bennyandthejets]

maybe try using it as a crust for something? like a pizza?? or turn it into croutons or breadcrumbs?

[@piss9133]

You could bake it on a large sheet tray, cut it into cubes, let it dry out a while, and make bread pudding

[@Chellfoodie]

Roti , pitta bread, thin pizza base, fatayer is a GREAT choice!! Feta and thyme fatayer is great, paratha with cheese and parsley ..Dumplings with a stew you lay on top if you mix with wholegrain mustard...

[@Tarttaken]

Add some more flour, some butter and salt. Check the consistency by pressing the dough, if it springs back stop, if not, continue adding flour and butter and salt. Hope this helps :) (ps if you add too much flour butter and salt, then just knead it for 1 minute then check)

[@evan.a470]

I had that this week.. I left it in the fridge for 2 days and after I could do a sort of a tin bread...I did also a foccacia the other day with also over fermented bread so you could also try that

[@calebmonaco9068]

Can use it as preferment, make your future bread have that flavor with out the long fermentation of final dough.

[@lexxxx1151]

Bread pudding? My mom makes a butter rum sauce and pours it over the bread pudding right after it bakes. It comes out really soft, gooey, and delicious. She uses stale bread to make it, so you should be fine!

[@brain_apostrophe_t]

Add yoghurt or another acidic liquid? It helps break down overdeveloped gluten proteins. Incorporate, then let it sit for a day in the fridge and make flatbreads out of it

[@Pleb.Destroyer]

let it rest for 10 min and try to knead it, if its still falling apart rest for another 10 min. cover your dough when resting it.

[@elisewinchester5624]

Let it rise again for double the recommended time on the counter, leave the shape as the bowl you used, just pour it onto a sheet and bake. Resting in the fridge may have allowed the gluten to relax enough but manipulating it anymore will cause more tightening. It is tiring, but kneading by hand is the way to go to prevent this in the future.

[@arthurtaylor2593]

Bread for bread crumbs, so you can use it for breading and stuffing.

[@leverafteraaa6871]

Dense and hard could make for decent like. Cracker attempts? Idk how bread/crackers work but maybe

[@anakelly76512]

Maybe make sweet or savory bread pudding with it since it requires old, stale bread. In the Fall, I make pumpkin eggnog bread pudding with toasted pecans and warm cinnamon cream. 🤤 It might make great garlic butter croutons, too.

[@TheChineseGnome]

I Know Make Tortia and With Baked Garlic with Olive Oil With Some Condiments Such As Cheese

[@shmegicorn1065]

Fried dough! Pop it in the fryer, and while it's hot melt some butter on it and sprinkle powdered sugar and cinnamon on it, it's really good with berries too Always delicious

[@thecosmicbug]

All you have to do is let it rest for a bit and do a few stretch and folds

[@Cweets]

I would kneed it some more, it looks underkneeded to me. Maybe add more water and more flour then mix again

[@shakshineha]

Maybe fry them as tiny balls, put it in a dry spice mix of your choice and enjoy as snack

[@nelehan_]

wait this always happens to me.. i thought i didnt knead it enough bcs no matter how long, i still cant get the window pane 😭

[@wereal4]

same, i will have this kinda rough texture dough instead soft one😅

[@kirsikka1029]

You could season for Crutons or bread crumbs to be used as stuffing or salad toppers

[@bradandtandiallen2325]

I would go ahead and bake it then make french toast casserole. We usw all of our throw away (which is truly never throw away. It is used somewhere) bread for this or bread pudding. The tougher denser bread make for better dishes as far as these 2 go. Also these are hits that everybody loves in our big family.

[@DaveyD71]

Add baking powder and extra yeast. It will allow it to rise easier.

[@solid8705]

Welk there's a few things I remember from baking class think you can add dough softeners such as sugar and the such. Depending on the ratio you may be able to make a sweet bread with it if you think you added too much sugar that's a nice alternative tho you can also bake it nice and slow as well oven temperatures also affect how fluffy the dough is gonna be you can also rest it as well which is what people do when they want the gluten fibers to relax. Dk about it being overkneadsd but keep it cold as that may in itself also affect the gluten. Just some info I had in the back of my mind good luck tho!

[@rondaward1116]

You could make the batch larger aswell by adding more ingredients but the stuffing idea is better

[@mariacristinahernandez1906]

Make that as toasted bread with butter and sugar on the side when u slice it or just toasted bread for a salad

[@jimmal2451]

You can use it as dough starter for other breads, just mix it with water and keep it in a air tight container.

[@drananth]

Use it to make tortilla or a pizza base? Make small balls and deep fry them to make bombolini or doughnut? Or a rustic cinnamon roll?

[@lynbabysusu]

I might try turning it into soup noodles? We have a soup noodle where we pick a small piece of dough and flatten it with our fingers then throw it into the soup to cook (Korean version is called sujebi).

[@lauvfrystel2053]

Maybe add more ingredients? I think adding more flour can help with the gluten to stick to itself more. If you over whip egg whites, you can add more eggwhite to salvage it. Just basically the same logic. I may be wrong

[@vvayfarer_]

How to know if it's over kneaded or under kneaded

[@frfr12921]

I don't believe overkneading exist

[@L1ttlef0ot]

Do Adam Ragusea’s trick for pizza dough (keep in fridge for a week) then make it into a sort of flatbread

[@peepla7]

Should have coated it with oil before putting in the Ziploc.

[@patriciamoradamacabulos8506]

Bake the overkneaded dough, cut and blitz into crumbs, then make Pan De Regla or Spanish bread!

[@TheCardq]

I actually like a very dense bread for burgers if you like those any

[@catcat63527]

Make Roti/Naan. You can make both in a pan. Ingredients seem to match. Or you can use that doight as a starter for more.

[@WolfGamerROBLOX]

Perfect loop!

[@Sarah_Gwyllt]

I think you could make a couple of pizzas with the amount of dough, it might help if you re-roll the dough in a bit of flour to help if it's sticky... Or... You could also make a large pan of cinnamon rolls if you have some softened butter, brown sugar, etc. Egg, milk, and oil wash the tops for cinnamon buns... For the pizza idea top the outer crust with butter while it is still hot, it will help soften the crust and add to the flavour. 👍

[@alichaptx]

Put the cooked bread in a sock and make a weapon

[@shakesrear7850]

Disable the burglar with laughter

[@dirtywater7995]

Add more flour half cup mix it for a min or 2. ... that's what I do at pizza shop

[@Bilal_is_joking]

Your name is dirty water and you work at pizza shop? 🤮I wonder if those pizzas you make are hygienic

[@dirtywater7995]

@@Bilal_is_joking switch boy kava kava is dirty water.

[@dirtywater7995]

@@Bilal_is_joking blood of God tree of knowledge Polynesian , Root drug, sir dirty water.

[@Bilal_is_joking]

@@dirtywater7995 Wtf is kava kava water? I didn't understand anything you said, do you speak English?

[@dirtywater7995]

@@Bilal_is_joking part time ... sorry you don't understand names.

[@kit3662]

Roll into tiny balls and deep fry. Sprinkle cinnamon sugar

[@L_ZILLA]

You can make pizza bases outta over kneeded dough... its flat... doesn't need to rise... and still tastes amazing Ps make thing crust pizza 🍕

[@Oreos_mommy]

You could bake it into a really crusty, dense loaf then cut it into cubes and made bread pudding.

[@lilybetts6952]

You could make snack croutons

[@maddiej5131]

Make it and turn the hard pieces into French toast, or stuffing

[@doctordisney5755]

Maybe make more dough with the same recipe and make a giant batch? I dont know I almost never bake

[@fafalina56]

Cracker crust pizza, like St. Louis or Mystic Pizza style.

[@cold6611]

not sure if this is crazy but if you wash it to get rid of the starch you'd essentially have a... yeasted seitan?

[@potatochild7045]

Hmmm biscets? Add butter in layers and make it into that

[@lamalamalex]

Looks like a good thing to use in some bread pudding

[@sonalin3883]

You can make Indian flat bread called roti or chapati and enjoy it with some curry like Butter chicken or any other curry

[@rowan404]

Everyone else: *Has actual advice* Me, wanting to grab the dough through the screen: Use it as a stim toy so you get to knead it even more!

[@Rh0y4l_DJ]

Make bread pudding with it!!

[@autumnbreeze_official]

Maybe you could turn these into breadbowls, but by making them in bowl shapes before baking!

[@suemccashland]

OH MY GOD thank you so much for releasing this, i was a first/second time bread maker a few months ago, made a dough and it was just like this and EXACTLY what you describe happened! i thought it just didnt rise right or my sourdough starter was dead, but now i know i overkneaded.

[@suemccashland]

in relation to solutions... the bread was dense, weighed like a pound, and basically had the texture of raw dough but it was totally dry too. basically inedible. i pulled the garlic pieces i put in out bit by bit and just tossed the rest 😅

[@Congiary]

@@suemccashland I appreciate how dedicated to the garlic you were 😂

[@belialbathory2299]

Bread crumbs Croutons The Italian pasta sauce with bread blended in Soups and stews with bread blended in Mole sauce usually has tortillas blended in try with bread?!?

[@carlciulla6546]

Slap and folds will strengthen the gluten in a dough like this

[@LogicaLabiomancy]

Bake the bread and then make bread pudding

[@burtonyan8467]

Mix a bit of baking powder, add sugar, and fry to make doughnut-ish. Just a suggestion, might not work.

[@LLLadySSS]

Could you make tortillas out of if it's not gonna rise?

[@EldritchFurs]

Make croutons with it

[@miles_quartz]

your apron is so freaking cute omg

[@LUST4food_cravingss]

Naan , chapati , tortilla

[@ICatheraTashaI]

Make flatbread/cracker type things

[@alexwang3282]

how about making it into flatbread? pan fry them so the volume won't be a big problem.

[@julietteoscaralphanovember2223]

Roll it out and use it for Flatbread pizza

[@hex1931]

Crutons for caesar salad

[@thefutureismine]

Homemade croutons

[@Hwoman1123]

But gluten develops the more the dough is kneaded, isn't that correct?? 🤔 In India while making chapati we hand knead the wheat dough more and more until it's smooth and soft, then rest it for a while and roll them to get soft stretchy chapati

[@lemonkale649]

Maybe like breadsticks?

[@caseymajor4803]

Turn it into starter

[@jengashaviss584]

You should make crackers out of it, similar to rye chips

[@Meela9088]

Put some oil or water in it?

[@putriheera7621]

Make bread crumb with them.

[@emimaraphael7690]

If kept in the fridge Is it gonna be okay for use?

[@ShinyHunterMuck]

Breadcrumbs or croutons could work!

[@kathrynwilliamson180]

Croutons?