Question

What can cause bread to become over proofed or over fermented?

a. Not baked long enough or baked at too low temperature
b. Baked in an oven with too much steam
c. Made from a dough with too little milk or sugar
d. Forming a skin on the surface of the dough

Answer 1

Bread can become over proofed or over fermented if the yeast is allowed to ferment the dough for too long. This can be caused by factors such as a warm environment, too much yeast, or a long proofing time. As a result, the bread becomes dense and flat.

Step-by-step explanation:

When bread becomes over proofed or over fermented, it means that the yeast has been allowed to ferment the dough for too long. This can be caused by factors such as a warm environment, too much yeast, or a long proofing time. When dough is over proofed, it becomes weak and collapses, resulting in a dense and flat bread.

For example, if the dough is left in a warm place for too long, the yeast will become too active and produce too much carbon dioxide, causing the dough to rise too much. Similarly, if too much yeast is added to the dough, it will ferment too quickly and result in over proofed bread.