I love over proofing the dough when baking bread and I ain't changing. I've done all 3 during my experiments when baking bread throughout the years and nothing will ever be better IMO. And when I say I over proof I mean 12+ hrs. Ive been baking 2 loafs every 2 weeks for years.
Overproofed bread collapses on itself and has no structure. It’s super dense. This video shows BARELY overproofed bread dough. Some bread can be proofed for 12 hours like sourdough and in the fridge bread doughs can last 3 days before overproofing.
@@zaxmaxlaxthe texture Will be different and there Will be a different flavour becouse of the lievito ( i wrote It in italian, i dont Remember the name ) that transformed more or less sugar and produced more or less CO2 . After that you Will Better digest the last One and drink a lot for the First one
@@zaxmaxlax the yeast ferments over time so the longer it's left to grow it'll taste different, like how croissant dough tastes a bit funny before it's baked because it's proofed over a couple days
But regardless it will taste amazing and there is no point stressing yourself over making sure bread is perfectly proofed. It is nice to know when bread is ready to bake, but if you don't have the time to wait, or it ends up proofing longer because of something else you have to do, don't stress it. You don't have to live your life around the bread. Mary Grace Bread taught me that and it takes a load off for sure. I do love your baking tips and I save them for later.
@@moaningdude223 I doubt any of them taste bad. Dense isn't necessarily bad, neither is airy. Form your own opinions, don't just soak up whatever the TH-cam guy tells you.
@@husm8671you can degas, reshape, and let it proof again, but you should probably just bake it as is. Unless you forgot about it for hours it'll probably be fine. Brioche rises slow anyway so it's pretty forgiving
Benji you a master in cooking you know the problem of the pastry just by looking at it if they put to much or to little of an ingredient that’s really dope
I could be wrong as I'm not much of a baker, but I do make a lot of pizza's and therefore pizza dough. I think you're better off cooking it asap. As I believe it has more to do with the state that the yeast is in, rather than the air bubbles that are in the dough. The air bubbles does have an effect on the texture but the state of the yeast will change the flavor more and waiting longer will give your dough more of an alcohol taste.
@@theoaketree4246 i actually imagining about the texture more when writing the question so thanks for the answer. As for taste i usually using the cold proof method since i dont bake a lot so i used to those fermentation taste
You can actually do this, depending on how long you’ve already fermented the dough. Punching it down and redistributing the yeast should help it to rise normally again, and in fact it can sometimes rise even faster.
I was making rolls yesterday and left the house while the were still rising. I let them rise for too long and when I baked them they looked like deflated pillows. 😂
I gave up on being able to bake yeast bread when at 19 I baked a perfect-looking loaf that had one giant air bubble inside. I baked a crust with raw edges, essentially. I can bake pies, though!
خلاصة ما قاله : قُلْ إِنَّ صَلاتِي وَ نُسُكِي وَ مَحْيايَ وَ مَماتِي لِلَّهِ رَبِّ الْعالَمِينَ ❤❤ لا شريك له .. وبذلك أُمرت .. وانا اول المسلمين ❤ ، اللهم اكتبني من المسلمين 🙏🏻
Hey, i wanna share God's love❤ He gives us heaven freely as a gift that we can receive by faith because He took our hell on the cross. We are justified fully by Him - Jesus, and by what He did on the cross to set us free. He set us free once and for all, and by faith in Him as our Saviour and by accepting it, we are saved. It is by His grace and love❤❤❤ He resurrected on the 3rd day and defeated death
The final product of all three of those breads look WAY better than all the bread that I've ever baked. 😂❤
Same :D
@spooder_loves_peppa oooh have you tried to make cinnamon bread and rosemary bread? 😋
Same😂
Fr, all the bread I make are like stones 😭
Get a bread maker and feel like a pro cus same. 🤣 I can't counter it but in a bread maker we got this shiiii... 💪
It's also always better to overproof than underpoof.
I was gonna say, the over-proofed looked great to me.
@@spiwolf6998fr
@@spiwolf6998 same
Honestly, I like it when it's a little over proofed
Not if youre making challah
The over proofed looked the best
Yeah i would use that one for an egg sandwich for breakfast❤
true
maybe cause it has more yeast farts which have terpene
Voc flavors bruh.. Are just dead yeast farts
@AMPProf are you old enough for youtube?
Overproofed is just a cute little guy
More like overPOOFED
Haha same
Not quite little is it?
He's average >:(
I love over proofing the dough when baking bread and I ain't changing. I've done all 3 during my experiments when baking bread throughout the years and nothing will ever be better IMO. And when I say I over proof I mean 12+ hrs. Ive been baking 2 loafs every 2 weeks for years.
Do you do the same check as he? He is showing a specific type of loaf . Some loans need to be that large.
Hi can you give me 2-3 tips, I'm going to try it out soon but I can't waste my ingredients otherwise my mother is not gonna let me make it again 🥲
Overproofed bread collapses on itself and has no structure. It’s super dense. This video shows BARELY overproofed bread dough. Some bread can be proofed for 12 hours like sourdough and in the fridge bread doughs can last 3 days before overproofing.
🤔now it’s got me thinking is this why the Pillsbury dough boy is always poked in the tummy.
Lmaoooooo....wow 🤔
yes.
He’s being abused and body shamed 😂
@@addictedfoolgamer1970?????
@@simplychocolate7409 ?????????????????????????????????????11111111
Don't tell me, you took me seriously?
Over proofed could be good for a meatball sub, no need to remove bread from the inside
Important information: ambient temperature and humidity will affect proofing be aware of this
Yes! What I usually do is I’ll get some steaming hot water in my oven with the light on and it makes a great proof box :)
Duh
@@officialtrashcan6216 you boil the water first or how do you colocate it in the oven? Why the light on?
What are the best temp and humidity?
@@xaviercruz4763 Depends on how much you want things to puff iozs
They do not look the same, and they will taste MUCH different from one another.
Yes the yeast will affect the taste
Exactly..... very good you listened.
Actually no, they will taste exatcly the same if baked the same
@@zaxmaxlaxthe texture Will be different and there Will be a different flavour becouse of the lievito ( i wrote It in italian, i dont Remember the name ) that transformed more or less sugar and produced more or less CO2 . After that you Will Better digest the last One and drink a lot for the First one
@@zaxmaxlax the yeast ferments over time so the longer it's left to grow it'll taste different, like how croissant dough tastes a bit funny before it's baked because it's proofed over a couple days
“Show me proof that I did that!!!”
*shows this bread*
“Awh man you got me..”
Over looked perfect to me😂
I prefer overproofed bread
Me to!
may i know whats the differences? genuinely curious
@@aeriya0 the mass😂
Overproofed tastes and smells much yeastier, like a beer.@@aeriya0
@@amtra1778that doesn’t sound bad 🤷♀️
i cant tell the difference for the cooked ones 💀
Small/fine air-holen in the 2nd/middle, bigger holes in third.
Imo 3rd is best.
they both look the same bro 😭
But regardless it will taste amazing and there is no point stressing yourself over making sure bread is perfectly proofed. It is nice to know when bread is ready to bake, but if you don't have the time to wait, or it ends up proofing longer because of something else you have to do, don't stress it. You don't have to live your life around the bread. Mary Grace Bread taught me that and it takes a load off for sure. I do love your baking tips and I save them for later.
Would you help me with opinions on a recipe?
Lmao try saying that when you work on a professional level.
@@GlowVolve on a professional level, they don't learn their job on TH-cam shorts
@@Gilgamesh557 exactly haha
I agree with your premise, but I'm pretty sure you could serve any one of those to guests, and they'd be happy. 😀
two tastes like shit and the other doesn’t 😀
that's up to who's eating to decide.@@moaningdude223
@@moaningdude223 I doubt any of them taste bad. Dense isn't necessarily bad, neither is airy. Form your own opinions, don't just soak up whatever the TH-cam guy tells you.
“When poked, dough that’s ready will leave a small indent and spring back slowly”
Doesn’t the overproofed loaf react the exact same way?
Overproofed is very sticky ive learned today
I believe over-proofed won't spring back and the hole will remain
What to do with over proofed dough ?? Especially brioche and stuff. Anyway to save it ??
@@husm8671you can degas, reshape, and let it proof again, but you should probably just bake it as is. Unless you forgot about it for hours it'll probably be fine. Brioche rises slow anyway so it's pretty forgiving
Can you make pizza with overproofed dough?
as a daughter of a sourdough bread maker i agree😌
Okay, so I’ve never correctly proofed bread in my life
Benji you a master in cooking you know the problem of the pastry just by looking at it if they put to much or to little of an ingredient that’s really dope
Can you make a long video on how to make bread, please?
You underproof bread, believe it or not, jail. Underproof, overproof, jail... right away...
Dough looking like cocoons. Now that’s a spooky breakfast
This guy makes baking look so hard
This video helped me rapidly improve my craft when it came to any recipe that involved yeast. Thanks mate.
Hey, I've been making bread for the last couple of weeks... so thank you for telling me the difference of proofing your bread in different ways
Quand t’es français et que tu vois ça 😱
The bread looks real, to me at least, so I guess it's proof
Haha, I read it as ”poofed” the entire time
Love all your fun facts ! They are so helpful ❤
MORE OF CONTENTS LIKE THIS PLEAAAASS
Hi, I love your videos. I’m wondering if you can do this video again, but show other kinds of bread as examples?
What you do if you over proof the dough? Punch it and proof it all over again?
I could be wrong as I'm not much of a baker, but I do make a lot of pizza's and therefore pizza dough.
I think you're better off cooking it asap. As I believe it has more to do with the state that the yeast is in, rather than the air bubbles that are in the dough. The air bubbles does have an effect on the texture but the state of the yeast will change the flavor more and waiting longer will give your dough more of an alcohol taste.
@@theoaketree4246 i actually imagining about the texture more when writing the question so thanks for the answer. As for taste i usually using the cold proof method since i dont bake a lot so i used to those fermentation taste
You can actually do this, depending on how long you’ve already fermented the dough. Punching it down and redistributing the yeast should help it to rise normally again, and in fact it can sometimes rise even faster.
I love your videos... because for someone like me, I have to see it for it to make sense to me.
They all look good but the last two seem like nothing is really wrong with them
Im glad youre posting again, bread man
Instructions unclear bread has been teleported making it mutate into a tumor monster.
proofed bread when unconfirmed bread walks into the room
That bread looking kinda.. hear me out..
Please don't do it... It's an newborn bread😢
All looks good
overproof are my go to bread style because it's more fluffy....... sometimes
We always buy the over proofed ones to eat wt menudo. Best bread ever, for menudo and Mexican sandwiches.
Reminds me of hypertonic, isotonic and hypotonic
It's 2:40 in the morning, and I clicked this because I thought it said under pooped, pooped, and over pooped. I should go to bed
Over proved will be full of bubbles so won't slice well, I worked as a trained baker for 5 years. Good tip about the poking.
bread, bread and bread. got it.
The over brooded looks fine though
For me the third is the best.
How do the Vietnamese make their banh mi so light and fluffy?
Use rice flour
@@JelloThatsMellow lmao don't use rice flour to make banh mi sandwich bread. It's more like a baguette
Under pooped.
Pooped
Over pooped.
I actually love dense bread
Thank you for this my bread came out deflated I wondered why but this tells me more
I like high hydration bread though.
I was making rolls yesterday and left the house while the were still rising. I let them rise for too long and when I baked them they looked like deflated pillows. 😂
Hmm. Overproofed really looks good though
😊thank u, your tips are so helpful!
All 3 are looking fine to me 😮
Read this initially as “profiling bread” and was like “Yo, even bread ain’t spared these days?!” 😂
this actually helpful thank you Benjamin❤
I kinda like the overproof
We did it guys. Bred exists
I love him..my bread is so good.
I read proofed as poofed and I was like “yay, time to poof the bread”
This is how cat-loafs look like to me
the ackee/aquí joke sent me
That raw dough was lookin bussin
I gave up on being able to bake yeast bread when at 19 I baked a perfect-looking loaf that had one giant air bubble inside. I baked a crust with raw edges, essentially.
I can bake pies, though!
The overproofed one actually looks the best to me, but they all have a very similar dense crumb. None of them look bad or inedible.
All looks good to me after baking.
Me: undeproof
Mom: proof
Dad: O- Over proof
All of them look good 🤤
why did I feel like I could smell the bread
all three look fine to me
Proofed ❎ Puffed ✅
Nice discussion
Over fermented bread have good porous structure than others
They all look good to me ❤
Can I get the proofed over the under? They all look great!
I always go for more overproofed because I don't want bigger air holes.
I work in a bakery this facts i love making dough it’s all i do frl
خلاصة ما قاله : قُلْ إِنَّ صَلاتِي وَ نُسُكِي وَ مَحْيايَ وَ مَماتِي لِلَّهِ رَبِّ الْعالَمِينَ ❤❤ لا شريك له .. وبذلك أُمرت .. وانا اول المسلمين ❤ ، اللهم اكتبني من المسلمين 🙏🏻
Nice bro ,it's creativity
Under proofed looks like the bread in the store😭
The good thing is there still all edible❤
THAT POOR YEAST
Hey, i wanna share God's love❤ He gives us heaven freely as a gift that we can receive by faith because He took our hell on the cross. We are justified fully by Him - Jesus, and by what He did on the cross to set us free. He set us free once and for all, and by faith in Him as our Saviour and by accepting it, we are saved. It is by His grace and love❤❤❤ He resurrected on the 3rd day and defeated death
Amen!
but "overproofed" looka so good??? 😂
the amazing part is, un like other bake foods, all of these breads are successful and tasty
Thank you SOOOO much, I always struggle with proofing bread and your visual representations are always so helpful 🩷
Jimmy John's taught me this and I don't bake lol
Heavily disappointed that didn't say poofed like my brain thought it did.
These are indeed breads
They are even proved
I would still eat all of those.
Can’t believe I’ve been following you pretty much since you started uploading, Val! I was a teen back then…A little girl. Time flies!
Waou que buen video!!😊
Whoa, who knew that if you over-do something you'll get a bad result but that if you under-do it you'll get a bad result!
I like over proofed bread.
I would prefer the underproofed one.
THAT MAKES SO MUCH SENSE:
In jail the bread is always overproofed, no WONDER it’s always dense and looks like a football
If its warm and put butter on it, they'll all taste great.
simple and to the point