Overproved nightmare!
well this week I learned a big lesson about leaving the house when dough is proving in the conservatory. What was originally a dull, yet pleasantly warm day quickly turned into an absolute scorcher and in just an hour my dough was ruined! My stretch and folds were almost impossible due to the fact that (I think) the gluten was completely broken down (is that what happens?)
i baked it anyway and the results were flavoursome (first time adding spelt into the equation) but there was very little rise and they should’ve been at least 60 - 70% larger!
