Question about safety of eating cooked bread if it is over or under-proofed
Not sure if my dough was over or under proofed. I cooked it and it is quite dense. It did not rise as much as I thought it would. I cooked for the time in recipe, and then a little longer. Can we still eat it? It is rye bread. I know I cannot eat the raw dough, but just wanted to make sure we can eat the cooked loaf.
Best Answer
Under- or over-proofed bread will change the "crumb" of the bread but has nothing to do with food safety. If it is baked fully it will be safe even if it's a little dense or too airy.
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Quick Answer about "Question about safety of eating cooked bread if it is over or under-proofed"
Under- or over-proofed bread will change the "crumb" of the bread but has nothing to do with food safety. If it is baked fully it will be safe even if it's a little dense or too airy.What happens if you eat over proofed bread?
What can also happen when bread over proofs is that the dough collapses. This is due to a combination of, the gluten weakening, the dough getting heavy as it fills with gas and lactic bacteria consuming the gluten. If it doesn't get baked before it reaches this point, you'll end up with a very dense loaf on your hands!What happens if your dough over proofs?
An overproofed dough won't expand much during baking, and neither will an underproofed one. Overproofed doughs collapse due to a weakened gluten structure and excessive gas production, while underproofed doughs do not yet have quite enough carbon dioxide production to expand the dough significantly.What happens if you eat undercooked bread dough?
Eating raw dough made with flour or eggs can make you sick. Raw dough may contain bacteria such as E. coli or Salmonella. Raw flour has not been treated to kill or remove harmful pathogens, such as Escherichia coli (E.How to Know When Dough is Done Proofing: The Humble Poke Test
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Answer 2
The best way to tell if a loaf is fully baked is to measure the internal temperature. You are looking for 190 - 200F (88 - 93C). The higher end is for dough with egg and or milk. That said, a dense final product is likely to be caused by other factors (yeast or starter inactivity, lack of gluten development, proofing errors). A well made loaf that is under-cooked will still rise. I doubt your final loaf is a safety concern. If you like the flavor, make use of it. You can always slice and toast.
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