What happens if bread rises too long?

Answer 1

It terms of chemistry, the rising of bread is dependent upon two factors. One is the production of Carbon dioxide gas released by the yeast fermentation of sugar. The other is the capture of this gas into pockets in the rising dough. This second part will lead to problems if the bread rises for too long a time span.

Kneading the bread helps in the formation of an elastic dough. Wheat gluten plays an important part of this process. The elastic dough captures the carbon dioxide and the expanding bubbles cause the dough to rise. The longer the time, the more bubbles and the bigger these bubbles become.

Eventually, the structure of the bread will no longer support the increasing bubbles and the bread will collapse.

Answer 2

You get huge gas bubbles inside (or maybe one ginormous one), that makes a big hole in you loaf. It can collapse spontaneously just by carrying the tin to the oven.

Answer 3

it will only prove to a certain extent it doesn't matter how long you let it prove for because it will only rise so much.

Answer 4

it gets to many bubbles and the yeast ferments too much, so it tastes yeasty and the texture is wrong.

Answer 5

It tends to collapse when you actually bake it.

Answer 6

It won't fit in the toaster. DB

Answer 7

You have more dough than you need

Answer 8

well just push it down b4 u bake it...

Answer 9

....she flies like a bird in the sky........................