Overproofed pizza dough: why it happens and how to fix it ✅

Рет қаралды 6,406

Күн бұрын

Пікірлер: 54

@FabioulousPizza 4 ай бұрын

If you liked the video, it's quick & easy to show appreciation: share it with your friends on social networks and leave an encouragement comment, even a simple emoji would do It's simple, it's free, it takes a few seconds BUT it would help my little channel grow!

@GrandTerr 3 күн бұрын

Thank you. I didn't even know the dough I make lost gluten structure, I thought it's just normal even if I couldn't stretch it on videos.

@FabioulousPizza 3 күн бұрын

Glad I could help! Feel free to share the video with a fellow pizza lover who might need to watch it 😀 Have a great time!

@bobmcglone6825 3 ай бұрын

Yes this just happened to me - to much yeast I think. I was very disappointed when I woke up and checked my dough. I am going to try and put some strength back into my dough and let it re-proof. Thank you very much for all your help - I am a beginner and I want to make good pizzas for my family so we are thankful for all your videos 👍

@FabioulousPizza 3 ай бұрын

Keep up the great job, Bob, the fun is in the experiments...besides, you get to eat them all 😁 I'm glad you enjoy my content, feel free to share it with another beginner who might need to speed up their journey!

@gewooneerlijk 2 ай бұрын

Really great explanation here Ciao amigo 😊

@FabioulousPizza 2 ай бұрын

Glad you appreciate it! Feel free to share with another amico who might need this 😀

@gewooneerlijk 2 ай бұрын

Ok Amigo I will share it @@FabioulousPizza

@generalgwok676 6 ай бұрын

I bet it still tasted great, even with the higher acidity! Great tips! Thanks for the video!

@FabioulousPizza 6 ай бұрын

You're right! Let's say that it reminded me a bit of sourdough 😀 Thanks for watching the video, have a great weekend 🙌🏻

@generalgwok676 6 ай бұрын

@@FabioulousPizza Which leads me to ask: can you use the same correction techniques on over-proofed sourdough? I don’t use yeast anymore , and am strictly sourdough and was wondering if I could do this when I over proof a sourdough loaf or pizza dough?

@FabioulousPizza 6 ай бұрын

I'd definitely try! In the end, the purpose is the same and the foundation are always water & flour 👌🏻

@generalgwok676 6 ай бұрын

@@FabioulousPizza Thanks for that great insight. You are correct! I will try the next time it happens! 😊

@FabioulousPizza 6 ай бұрын

@@generalgwok676 ✌🏻✌🏻✌🏻

@duncanjames914 6 ай бұрын

Thank you for this video! I struggle with proofing times and often end up with over-proofed dough.

@FabioulousPizza 6 ай бұрын

It's one of those things that can go wrong even when you have loads of experience! But at least we can still eat overproofed pizza 😁

@duncanjames914 6 ай бұрын

@@FabioulousPizza Sometimes I just lose track of time and things get away on me. Now I know what to do. 🙂

@waltzb7548 4 ай бұрын

Thank you for this video! I don't normally have a problem with overproofing but I'm experimenting with different percentages and hydration. I just made some dough two days ago and it looked like it was getting too much gas and air in it so I just followed your video and brought it back and see what happens now. Really appreciate you, thank you.

@FabioulousPizza 4 ай бұрын

Consider that by increasing hydration you speed the fermentation time, so you should factor this in and use less yeast 😀 I'm glad you found the video helpful, feel free to share it with someone who might need it!

@Raul28153 Ай бұрын

nice explanation, never experienced vinegar but when my sourdough is very hungry it produces acetone like all living things do. What's the knob for that is located on your tile splash wall behind the sink??

@FabioulousPizza Ай бұрын

I think it's the main water! Let me share something curious: in Italian, "vinegar" is called "aceto." Not only does it sound very similar to "acetone" (we use the exact same word in Italian), but I think they even have something in common when it comes to smell! Thanks for watching the video, I'm glad you appreciate the video, feel free to share it with someone who might like it 😀

@zenco1611 16 күн бұрын

Raul, sourdough produces acetic acid, not acetone which is an industrial paint solvent better known as nail polish remover.

@nikosfragkedakis 6 ай бұрын

Very useful. Thank you 🙏

@FabioulousPizza 6 ай бұрын

Glad you like it, thanks for watching! Have a great weekend 🙌🏻

@asairin1553 6 ай бұрын

Can you talk about how to use overproofed (or left over dough from party) mixed in a new batch of dough? We all know how to ferment a completely new batch of dough using yeast amount, time, and temperature. But when putting old dough in a new mix, what would be the new yeast amount and time would it need? Thanks, your videos are always inspiring.

@FabioulousPizza 6 ай бұрын

Well, I think this doesn't happen too often in a home baking scenario, a video on this would only interest a few of the people who watch my channel 😅 Thanks for your words, I'm glad you appreciate my content 🙏🏻

@donfazio6884 6 ай бұрын

Thanks Fabio I enjoy watching your videos and using your tips. Do you ever use a pre dough poolish ? Cheers from Australia 🇦🇺

@FabioulousPizza 6 ай бұрын

Hello Don, thanks for your words! I sometimes use poolish, sometimes biga, although they are not my favourite methods. Videos on these topics are on my list...they've been on it for quite a long time, though, so I can't really promise about the delivery 😅

@KalerTerang 2 ай бұрын

Hi, what’s the difference between overproof dough and focaccia dough?

@FabioulousPizza 2 ай бұрын

"Overproofed" means that the dough has risen too much, ANY dough can overproof. Focaccia is simply a baked good, so focaccia dough is the dough you use to make focaccia. Hope it helps!

@roopney 6 ай бұрын

Now it is summer in uk (yes even though rain temp is raised) i often end up with overproofed. Reduced my usual fresh yeast amount from 2g to 1.6g/kg flour and used fridge but still overproof over 48-60 hours. Im going to go much lower on yeast. Maybe 1g max per kg

@FabioulousPizza 6 ай бұрын

The longer the fermentation, the higher the probability we lost control on it! I second your opinion and try 1 gram 👌🏻

@MAHareyoureal 6 ай бұрын

Thanks

@FabioulousPizza 6 ай бұрын

Thank you for watching, have a nice weekend 😀

@Sk8trfreak09 5 ай бұрын

What size of pizzas are these that you usually make?

@FabioulousPizza 5 ай бұрын

I usually make 31/32 cm, while in this video they were very small, probably around15/16 cm

@antoniopecora9837 6 ай бұрын

Thanks, Fabio, for the video. I was having an issue with my dough overproofing. If it overproofs after a few days in the fridge, should I let it come to room temperature before doing the strength folds, or can I work with it while it's still cold?

@FabioulousPizza 6 ай бұрын

Being already overproofed, there's no need to wait any longer and the structure is weak enough for you to work with it effortlessly. Recover it straight away 💪🏻 Have a great weekend!

@antoniopecora9837 6 ай бұрын

@@FabioulousPizza As always, thank you for your prompt reply, Fabio. I agree that it had a bit of an acidic taste, but I enjoy experimenting with different "what could go wrong" scenarios. Understanding how to react to various issues helps me focus on fixing the result.

@FabioulousPizza 6 ай бұрын

I definitely second your approach, the fun is all in the experimentation 👨🏻‍🔬