Questions tagged [proofing]
The proofing tag has no usage guidance.
59
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Unable to understand the second rise
Novice here，not able to understand why second rises are neccessary.
Some says that second proof can make the bubbles distribute more evenly but ,say,if I knead the dough properly and it has a nice ...
- 51
3
votes
1
answer
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How do I keep French bread loaves from drying out while in the Couche?
When rising my french bread loaves or baguettes: how do I keep them moist enough to expand without making a mess of the couche?
Ciabattas for instance have short proofing times as they still have ...
- 33
1
vote
1
answer
123
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Right time to put hotdog rolls into oven
I am confused about this. On proofing hot dog rolls, when is the right time to put the rolls into the oven? Should I wait till the yeast is done proofing in which case the rolls become too undesirably ...
- 11
2
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3
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348
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How can I tell when my dough is sufficiently proofed?
I baked some French bread today. The result was extremely dense, and based on the grain structure, I believe it was under proofed. (When cut, the cross section showed that it was denser at the bottom, ...
- 1,062
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1
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652
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SOURDOUGH: Why not do the final shaping after proofing?
I have read an researched and found out that after each time that you handle your dough the dough/gluten will relax. So why not shape the dough before baking, right after the proofing stage.
I know ...
- 13
7
votes
1
answer
574
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Challah Loaf Tearing
I think the bread looks mostly okay for a first go at it, but I'm looking for any advice on the slight tearing. Thanks for your help!
- 73
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0
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Why has my bread machine become unpredictable?
I've had a Panasonic SD-2501 bread maker for a little over 10 years. I use it 2-3 times a week to bake a simple white loaf, but recently it's become very unpredictable in the rise. Sometimes it ...
- 183
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3
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Bread dough flattens during final proof & almost no oven spring
Since several weeks I'm trying to get my bread to rising more in the oven. I experimented quite a bit but the results are still far from perfect. Everything goes fine until the shaping of the loaf. ...
- 141
1
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1
answer
693
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Proofing container: air tight vs simple bowl
After my pizza preparation, from a dough that has spent already a night in the fridge, I always leave about 200g of dough to make a small white pizza to accompany my meal on the day after my pizza ...
- 784
3
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1
answer
121
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Is there a way predict proving times of dough (without experience)?
I make homemade pizza dough and other breads and baked goods quite regularly, but only have started to do so recently. One of the issues I have run into is that recipes always come with their own ...
- 456
2
votes
1
answer
91
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How do I modify my sourdough rising/proofing time to account for not using enough starter?
This is my first time trying to bake sourdough bread after feeding a mature AP/wheat starter I got from a friend. I fed the starter a 1:1:1 mixture with AP flour and let it rise in a very warm room(~...
- 21
5
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1
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347
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Bagel Sponge: Room Temp or Proofing Temp?
I have a new recipe to make deli-style bagels. It calls to let the initial sponge stand in a large mixing bowl at room temperature for 2 hours, sealed with cellophane.
I have had troubles in the past ...
- 2,401
1
vote
1
answer
640
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Using over-rested pizza dough as old dough
I made pizza dough (flour, olive oil, 1 tsp salt, 7g instant yeast and cold water) last night but never got around to using it. It is still sitting covered in the bowl resting on the counter (temp ~ ...
- 1,583
2
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4
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Proofing pizza dough with an electric oven
I used to make pizza dough effortlessly when I had a gas oven. The pilot was enough to keep a warm temperature.
My last two ovens have been electric ovens. I have tried many approaches, including ...
- 2,401
5
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2
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Sourdough bread uncooked from inside
My sourdough starter is 9 days old. Today it doubled in around 6 hours.
Following this recipe, I performed following steps:
I mixed 400g AP Flour, 160g starter, 230g water and 10g salt.
Kneading: I ...
- 151