underproofing
Insufficient fermentation time
Underproofing is allowing bread dough to rise for too short a time before baking.
Underproofed dough hasn't developed enough air bubbles, resulting in dense, heavy bread with a tight crumb structure.
The loaf may also tear or burst unpredictably in the oven as trapped gases expand.
The bread came out like a brick—classic underproofing.
Microbial sugar conversion
- leaveningSubstance causing dough expansion
- riseMove to higher position
- retardingReducing speed or progress
- preshapingForming material beforehand
temperature · humidity · warmth · timing · schedule · duration · patience · maturation
Closely packed together
- heavyOf great mass
- flatLacking vertical variation
- gummySticky and soft
- compressedReduced by pressure
Not fully developed
- underfermentedIncompletely transformed by yeast
- inelasticResistant to deformation
- stiffNot easily bent
- resistantWithstanding external forces
Wild-yeast bread starter
- baguetteElongated crusty loaf
- ciabattaFlat, airy Italian bread
- focacciaOiled Italian flatbread with herbs
- briocheEnriched French bread
challah · croissant · pizza dough · sandwich loaf · artisan bread · whole wheat · rye bread · laminated dough
fermentation
Microbial sugar conversion
- leaveningSubstance causing dough expansion
- riseMove to higher position
- retardingReducing speed or progress
preshaping · temperature · humidity · warmth · timing · schedule · duration · patience · maturation · gas production
dense
Closely packed together
compressed · underdeveloped · immature · unexpanded · doughy
immature
Not fully developed
- underfermentedIncompletely transformed by yeast
- inelasticResistant to deformation
- stiffNot easily bent
sourdough
Wild-yeast bread starter
- baguetteElongated crusty loaf
- ciabattaFlat, airy Italian bread
- focacciaOiled Italian flatbread with herbs
brioche · challah · croissant · pizza dough · sandwich loaf · artisan bread · whole wheat · rye bread · laminated dough
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