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over-mature dough

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traditionally, dough that is fermented too long or with excess dough improver. It makes a loaf with rounded corners, a rip just below the crust (called a “flying top”), and a pale crust colour. The crumb texture is uneven with stresses and, occasionally, dark streaks. The crumb colour may be grey. Dough that is very over-mature becomes over-stable – handling or the pressure of the gas in it cause it to tear. Not commonly seen in plant bread.

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