05/09/2026
I need help! Please! I’m a self taught baker, so I don’t know the science behind baking. I own a small commercial bakery and have been making cinnamon rolls for quite some time now and just recently found out about an “active kitchen”. With the amount of rolls I’m making, the amount of yeast, I would say I have a very active kitchen. Just recently, my dough, on the first proof, is proofing and over proofing in like 10-15 minutes. I’m assuming the dough is over proofed because it is very mushy and easy to roll out, no shrinkage or bouncing back and when I roll it into the cinnamon rolls it’s very loose and baggy with absolutely no elasticity. My kitchen is not warm. I’ve reduced the heat on the milk when blooming the yeast, I’ve used a little less yeast, and it’s still happening. What is causing this and how do I fix it?
