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Dough rose too quickly (overproofed before you're ready)

Affects quality

Almost always a yeast-quantity-to-schedule mismatch or a too-warm environment.

Ask yourself

  • What temperature is the dough fermenting at?
  • How much yeast did you use relative to the recipe?

Likely causes

  1. #1

    Room or dough temperature too warm

    Strongly supported

    Fermentation rate roughly doubles with every 8-10C rise in dough temperature.

  2. #2

    Too much yeast used relative to the fermentation time planned

    Generally accepted

    A quantity of yeast suited to a same-day bake will overproof a dough left for a long cold ferment.

Rescue it now

Move the dough to the refrigerator immediately to slow fermentation, and plan to use it sooner than originally intended

Prevent it next time

Match yeast quantity to your planned fermentation schedule; use less yeast for longer, colder ferments

Related problems at this stage

Dough did not rise