Overheated Dough
Characteristics
Internal temperature higher than 28°C, dough larger than expected, bubbles on surface of dough
If the final temperature of the dough is greater than 27°C, it will take less time for fermentation and proofing of the dough.
The dough will be ready to be baked earlier than planned, leading to over-proofed dough by the time of the bake. When dough is over-proofed, it becomes weak and will not color as normal when baked due to low levels of sugars that are left (Maillard reaction).
Causes:
Multiple factors can affect the final temperature of the dough such as:
- Room temperature.
- Flour temperature.
- Water temperature.
- Friction factor from mixing – the longer you mix your dough, the warmer it will be.
How To Fix It:
The easiest way to control the temperature of your finished dough is to either:
- Decrease the mixing time.
- Decrease the water temperature.
