The only way to learn is by making mistakes.
The most valuable information I can give you is on how to recognize if a dough was over proofed, under proofed or correctly proofed after baking. Knowing what to look for will allow you to analyse adjust with the next bake.
You don’t have to get the bread right the first time. It is good to mess up and learn from it.
There are some tell-tale signs for each.
Under proofed bread will often have large air pockets on one side with dense dough on the other. Or even large air pockets throughout surrounded by very dense dough. This is known as ‘fool’s crumb’ as people will often mistake this for a successful bake because of all the large bubbles in the crumb.
Over proofed dough will often have a very even crumb with evenly spaced out (and relatively large bubbles) surrounded by thin membranes of dough. It can kind of resemble a honeycomb. This can also be mistaken for a successful bake. But when it comes to over proofing, then often the outside will tell a good tale too.
As the gluten breaks down the loaf will not be able to keep its shape. It may be flat or if it is proofed and baked in a tin, then the sides of it will start spilling over. It will not rise as it is baking either.
A correctly proofed dough is the happy medium. It should have a random crumb which follows the same pattern throughout. With bubbles (alveoli – sorry, but I’m not a fan of this word) surrounded by dough that is not extremely dense or extremely thin.
