Fixing over-proofed dough can be challenging, as the fermentation process has gone too far, causing the dough to lose its structure and become weak and fragile. However, there are a few things you can try to salvage the dough and still end up with decent results:
Shape the dough again: Gently deflate the over-proofed dough by pressing it down and reshaping it. Try to reshape it into the desired form, such as a loaf or rolls. Be careful not to handle the dough too much, as it might be delicate and lack elasticity.
Second proofing (shorter): After reshaping the dough, allow it to undergo a shorter second proofing. Keep a close eye on the dough during this phase. The goal is to give it a chance to recover slightly, but not let it rise as much as the initial proofing.
Chill the dough: If the dough is too soft and unmanageable, you can try refrigerating it for a while. Chilling the dough will slow down the yeast activity and make it easier to handle.
Use it for flatbreads or pizza: If the dough is beyond saving for traditional bread, consider repurposing it for flatbreads or pizza. Over-proofed dough can still be rolled out and baked into tasty flatbreads or used as a pizza base.
Incorporate it into another batch: If you're making a large batch of dough and only part of it is over-proofed, you can try incorporating the over-proofed portion into a fresh batch of dough. The fresh dough will provide additional structure and support to the over-proofed dough.
Add more yeast: If you have enough time and want to take a risk, you can try adding a small amount of fresh yeast to the over-proofed dough. This might help revive the fermentation process slightly and improve the dough's texture. However, be cautious not to overdo it, as adding too much yeast can lead to other issues.
It's important to remember that these methods might not completely reverse the effects of over-proofing, and the final results may not be the same as with properly proofed dough. In the future, to prevent over-proofing, closely follow the recommended proofing times in your recipe and adjust factors like room temperature and yeast quantity accordingly.