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!
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 👍
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!
@@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?
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.
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!
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.
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 🙏🏻
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 😅
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
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?
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!
@@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.
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!
Thank you for this video! I struggle with proofing times and often end up with over-proofed dough.
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 😁
@@FabioulousPizza Sometimes I just lose track of time and things get away on me. Now I know what to do. 🙂
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 👍
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!
I bet it still tasted great, even with the higher acidity! Great tips! Thanks for the video!
You're right! Let's say that it reminded me a bit of sourdough 😀
Thanks for watching the video, have a great weekend 🙌🏻
@@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?
I'd definitely try! In the end, the purpose is the same and the foundation are always water & flour 👌🏻
@@FabioulousPizza
Thanks for that great insight. You are correct! I will try the next time it happens! 😊
@@generalgwok676 ✌🏻✌🏻✌🏻
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.
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!
Very useful. Thank you 🙏
Glad you like it, thanks for watching!
Have a great weekend 🙌🏻
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.
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 🙏🏻
My dough never squeaks when I poke it. Oh no! 🤣🤣🤣
Do you add duck feathers? Otherwise it won't squeak 🤭
Thanks
Thank you for watching, have a nice weekend 😀
Thanks Fabio
I enjoy watching your videos and using your tips.
Do you ever use a pre dough poolish ?
Cheers from Australia 🇦🇺
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 😅
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
The longer the fermentation, the higher the probability we lost control on it!
I second your opinion and try 1 gram 👌🏻
Legend
Too kind, my friend 🙏
What size of pizzas are these that you usually make?
I usually make 31/32 cm, while in this video they were very small, probably around15/16 cm
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?
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!
@@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.
I definitely second your approach, the fun is all in the experimentation 👨🏻🔬
6:35
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redo the experiment with doomed dough (48 hrs)
This will help, try please! If you don't mind let me know how it worrked for you 👌🏻
I have "Over-proofed" my dough on purpose, to get a more "tangy" flavor....
Good idea, well done 👍🏻
I’ve over-proofed mine “on purpose” too 😉
And thanks again Fabio 👍
@@s-c.. clever hack ⭐⭐