Recipe: Using yeast dough that has over-risen and fallen

Hi Angie,

That's a good question. This is a good time for you to experiment. You can give the dough a quick knead (or stir down if it's a loose dough) and let it rise again - then it should be fine for shaping and baking. (Since it did rise and then collapsed your yeast is good and you can still work with it.)

If you'd rather make a fresh batch of dough for baking now, put the other dough in an oiled container (large enough to allow for doubling or more) and cover with plastic wrap that's been oiled and put it in the refrigerator - it should rise again but at a slower rate. Bring the dough to room temperature first when you're ready to shape and bake it.

If you have any doubts about using the dough for bread, you can use it to make pizza crust or focaccia.

I hope that's a help and we'd love to hear tips anyone else has to share.

Happy Baking!

Betsy