Overproofed dough (flat, no structure)

How to know this is your problem

• •Dough is flat and doesn't hold shape
• •Extremely soft and jiggly
• •Smells sour or alcoholic

Why it happens

• →Left too long at room temperature
• →Too much yeast for the fermentation time
• →Forgot about it (it happens)

How to fix it

1. 1

   Reshape and give a short 20-30 min proof — sometimes recoverable

2. 2

   Next time, use less yeast OR do a cold ferment in the fridge

3. 3

   If it smells strongly of alcohol, it's too far gone — start over

4. 4

   Use our calculator to match yeast amount to your timeline

More dough problems

• →Dough is too sticky to handle
• →Dough won't rise
• →Dough tears when stretched
• →Dense, heavy crust