Overleavened

Overleavened refers to dough or batter that contains more leavening agent than appropriate or has fermented longer than intended, resulting in excessive gas production and weakened structure. In baking, the term describes a stage where the dough has risen beyond a workable point, leading to a coarse crumb, large irregular holes, and a tendency to collapse during or after baking. Causes include excessive yeast or sourdough starter, overly warm temperatures, long or bulk fermentation, high hydration, or improper timing between fermentation and shaping.

Symptoms and effects include a crumb with large, uneven holes, a pale or gummy crust, and an overly airy texture that lacks chew. Flavor may be overly yeasty or sour, depending on the microorganisms and duration of fermentation; in extreme cases the dough may collapse or lose its shape.

Prevention and handling involve using the recommended amount of leavening for the flour, monitoring dough volume, and using cues such as doubling in size or a poke test to assess readiness. Control temperature and fermentation time, punch down or degas if signs of overfermentation appear, and refrigerate to slow the process or employ cold fermentation to extend the timeline. If overleavening occurs during proofing, a gentle reshape and shorter final proof can help restore structure before baking.

See also: leavening, fermentation, overproofing, underleavened.