Warning: don't trust that shortcut for speeding up bread proofing

Friend of mine told me to add double the yeast and turn my oven to 90 degrees to cut proofing time in half... ended up with a gummy, overproofed loaf that collapsed in the pan. Has anyone else tried this and had the same thing happen?

2 comments

2 Comments

patricialee1mo ago

Oh double the yeast AND warm oven, yeah that's a recipe for disaster. In my experience, shortcuts like that almost always backfire somehow, whether it's bread or anything else. There's usually a reason things take the time they do.

margaret3041mo ago

Wait, has anyone actually tested what happens to the yeast when you do that? I mean, doubling the yeast just makes it compete for food faster. Then the warm oven speeds up the whole process. You end up with a rush job that tastes flat and stale by the next morning. It's like trying to cram for a test the night before and then wondering why you don't remember anything.