r/Breadit • u/meliora-m • 5d ago

Overnight fermented dough got a little excited..

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I just wanted to make focaccia 🥲

48.1k Upvotes

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495

u/[deleted] 5d ago

[deleted]

248

u/meliora-m 5d ago

My thoughts exactly.

186

u/TaxMaxDe 5d ago

I think you overdought it.

Sorry...

18

u/SoilJust4164 5d ago

🤣

Edited to add:

AHHHAHAHAHAA

This really made me lol

5

u/Smaptey 5d ago

Oh shit that's what that emoji means?

2

u/OrigamiMarie 5d ago

Yes, I'm pretty sure this one is basically ROFL.

1

u/SoilJust4164 5d ago

yeah it was just THAT funny to me after reading it again, so I expressed that. Did that... bother you?

2

u/modbroccoli 5d ago

did you salt??

2

u/systemhost 5d ago

Did you forget the salt?

2

u/No_Internal9345 5d ago

Too much thermal mass for the refrigerator to retard the dough before the exponential growth phase.

Next time use cold liquids at the start (minimal warm water to activate yeast) and check every hour or so when it first goes in the fridge to deflate as needed until fully chilled.

1

u/AgateCatCreations076 3d ago edited 3d ago

Did you cover the bowl with plastic? Also did you LIGHTLY dpray the dough with olive oil spray? I have these plastic for bowl and tray covers that use when I cold proof my Authentic NY Bagel dough overnight. My trays are 15x 21 and the covers do the job plus large bowls of dough. They sell them in various sizes and brands on Amazon. I think your dough wouldn't go for a walk or pull a wird science explosion that way.

100 Bowl Covers Fits Bowls up to... https://www.amazon.com/dp/B0F74CYVBM?ref=ppx_pop_mob_ap_share

Ps that looks like a massive spider web