baking 12 min fix
Overproofed Dough
Your dough overproofed and collapsed because it rose too long or too warm. Re-shape and shorten the next proof.
collapsed dough · weak structure · vegan
The fix
Tap a step to check it off.
- 1 gently deflate the dough and reshape
- 2 if it feels weak, knead in 1 teaspoon fresh yeast dissolved in warm water
- 3 let it rise only until 50 to 75 percent larger
If it's still wrong
- use the dough for flatbread or focaccia
- bake as rolls with extra olive oil
Prevent next time
- proof in a cooler spot and watch the size, not the clock
- press a finger in the dough; it should spring back slowly
Notes
Why this works
Gluten is elastic but not infinite. When dough rises too long, the stretched network collapses. Re-shaping redistributes gases and helps the gluten regain strength.