overproof

1. (transitive, baking) To proof (allow dough containing yeast to rise) excessively.Examples: "The product may have an open or irregular grain because of the following: a. Underproofing or Overproofing the Dough. b. Too Little Fermentation. c. Baking in an Oven That is Too Cool."; "[I]f the loaf is overproofed, it will not rise or brown in the oven and will taste of alcohol. Usually, even the act of moving the overproofed loaf into the oven will cause it to collapse and flatten. If this happens, punch down the loaf, reshape it, and proof again. Although the flavor will be slightly compromised, the loaf will be saved. Note: You can only save it once, and this works best if the dough is overproofed by no more than 30 to 45 minutes. If the dough has been forgotten for hours, it's hopeless."; "Learn when dough is ready to be shaped. When the first rise is complete, dough should feel airy and have a lightness to it. […] With time, you will learn when the dough's lightness is good and be able to catch it before it overproofs."Antonyms: underprooftransitive