Скачать или смотреть Is my Bread Overproofed or Underproofed? The single most common question asked online, explained!

Description:
Ever wonder why your homemade bread turns out dense, gummy, or collapses? This video dives deep into the most common bread faults, particularly underproofed bread and overproofed bread. Learn to diagnose issues like a gummy line in bread, poor oven spring, or a collapsed crust, often misdiagnosed as just "yeast issues" or "underbaked."

We'll cover the true culprits behind these problems, from hydration levels and baking temperature to gluten development and proper proofing techniques. Discover why the poke test is crucial for determining when your dough is ready, and how factors like yeast quantity, dough temperature, and even pan size impact your final loaf. Stop guessing and start baking better bread!

For a comprehensive guide on fermentation and proofing faults, check out my new book, available free for Baking Assistant members.

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Time Stamps

00:00 Proofing Faults
01:45 Gummy crumb
04:00 Under/over proof
04:35 Under Proof
06:20 Poke Test
07:20 Over Proof
08:55 Overproof Causes
11:02 Underproof Causes
11:30 e-book

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