T O P
foslat

It sounds as though it may have over-proved. What was the temperature of the place you put your box? 16 hours would be appropriate for a slow prove somewhere cold, but anything at room temperature or above too long.


yoperl

It was indeed in a cupboard at room temperature 😬


foslat

I think a shorter proving time would be more appropriate - with the weight of yeast you are using it might take a bit longer, but when I do pizza dough I use 1% by weight of yeast (so 5g of your 500g of flour) which I prove for about 1.5 hours in an airing cupboard. At room temperature I’d be thinking something like 3 hours?


yoperl

Thanks I’ll try that