In the best of times, I have issues with setting the timers needed to successfully make bread. For various reasons, which probably should be a blog post, I have a new phone. It upgrades and restarts itself every day, so far. Apparently, Android upgrades must be applied one-by-one in sequence rather than just skipping to the last. In any case, I went to set the proofing timer and it wouldn’t let me do anything but restart. Then I forgot all about it.
Hours later, The Laird came home, which reminded me that bread should be done, but obviously was not. It had quadrupled in size; if the bowl had not been covered with plastic wrap, it would probably have crawled out.
Severe over-rising at the proofing stage pretty much dooms the loaf. The yeasties don’t have anything left to eat to make the dough rise in the pan. For whatever reason, I thought to myself, I thought, “I bet kneading in some powdered sugar would give them something to eat.” So I did. I didn’t measure, just sprinkled some on the counter, kneaded the dough, spread out some more, kneaded more. Basically, “lightly floured surface”, but with powdered sugar, not flour. The texture was very strange; much like a high hydration bread that hasn’t been kneaded, but rather stretched-and-folded.
It rose fine in about an hour (I usually let it rise for 90 minutes). It baked up nicely without collapsing, which is what usually happens with over-proofed dough. It tastes fine, good even. However, it’s tough. But we’re talking about bread, so it’s hardly inedible. It just takes a bit of chewing.
I just ate the end. Maybe it is just the crusty bit that’s tough? We’ll see how it does as sandwiches, tomorrow.
Marked Up 