@sourdoughwithrebecca: This is what overproofed gluten-free sourdough looks like ✨ The dough has almost doubled in size, and the structure is fragile, loose, and very puffy. You can sometimes feel large air pockets just beneath the surface. When you press the dough with your finger, the indentation remains. When you turn the dough out of the banneton, it will start to deflate almost immediately. Scoring is more difficult, and the dough may stick to the razor blade instead of gliding through smoothly.   The bread expands sideways rather than rising upwards during baking. Overproofed dough can result in a flying crust, but not necessarily. Even if the dough has overproofed, bake it anyway. It may still turn out surprisingly well, like the one in the video 🤎 #glutenfreesourdough #sourdoughbaking #glutenfree #sourdough

Rebecca | GF SOURDOUGH

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Friday 24 July 2026 19:49:36 GMT