Allowing dough to rise too much, causing it to lose its structure

Controlling the rising time

When dough rises too much, it can lose its structure and become crumbly instead of light and cohesive. This usually happens due to leaving the dough for a long time without monitoring. To avoid this problem, you must monitor the dough during the rising process. Generally, dough should be left to rise until it doubles in size, and once it reaches this size, it must be shaped immediately or reshaped if necessary. It is also useful to use a stopwatch to set the time accurately rather than relying solely on appearance. Make sure the temperature in the place you leave the dough is warm but not too high, as excess heat can lead to over-rising.