What visual cues indicate a dough has over-proofed?

• A. Large, airy crumb with collapsed structure; dough sinks or deflates; surface shows large bubbles.
• B. Tight, uniform crumb and no rise.
• C. Dough becomes very elastic and shiny.
• D. Crust browns early and crackles.

Answer: (D)

Over-proofing happens when dough has risen too long and the gas cells become oversized, weakening the structure so it can’t hold its shape. Visually, you’ll often see a dough that looks very airy and swollen but with signs of collapse: the surface may have large bubbles or blisters, and if you gently poke or tilt it, the dough can sink or deflate. When baked, this weak structure can lead to a loaf with a sunken center or a crumb that’s open and irregular because the gas escaped more than it was retained.

That description matches a large, airy crumb with a collapsed structure, dough sinking, and surface with large bubbles. The other cues point to different conditions: a tight, uniform crumb with no rise suggests under-proofing; dough that’s very elastic and shiny reflects strong gluten development rather than over-proofing; crust browning early and cracking can be related to oven factors or dough formulation rather than proof level.