May 6, 2010 - 5:17pm
signs of underproofing?
just out of curiousity, what are the tell tale signs, besides blow-outs, that a loaf was baked before being fully proofed? i mean, besides baking a same recipe multiple times, how do you know whether the nature of the dough was just meant to be denser or if it had more rising potential?
Share
If it is suitable for use as a doorstop or hockeypuck, it probably could have been allowed to rise further before baking.
And the bubble distribution. Generally...
No bubbles is a sign of underproofing (or extreme overproofing) that's when it is important to know the temps involved and the condition and amount of active yeasty beasties and the flour used.
Some bubbles with dense dough around them. Not proofed enough.
Large bubbles with dense dough around them. (These are the bubbles that split your loaf open!) Also not proofed enough.
There should be an assortment of bubbles everywhere and no dense areas of crumb. If the crumb is fine, and there is even distribution of bubble sizes within, that is not underproofed but most likely the preferred texture. It also implies deflating of the dough to get a more even crumb. Meaning it helps to know the method being used to evaluate also.
Does that help?
thanks! that was interesting info.
A good way is to experiment a little and to get the FEEL for your proof is to make your dough and divide / break off a few bits as rolls and then allow them to prove for differing set periods.
i would suggest that you flour a tea towel and place your shaped small dough piece(rolls)on the towel covering them up and number them. At set intervals you can handle them to place into the oven either on a stone or a tray doesnt matter, see how they FEEL preferably take down a note or two, (light and airy well gassed / collapsed as soon as touched) what ever you are observing FEELING.
At the end of the experiment you could have half a dozen rolls all baked at different intervals say 10 minutes apart that will be an hours difference and should give you a fair amount of difference in proof. You can lengthen those periods if you want to see a more dramatic interpretation of from green to rotten.
Dont forget at the end of your test when they are all cool still numbered to cut open the rolls and compare the inside too, as Mini said the inside structures will be different, use your nose too at this stage you may be able to smell a difference too.
If you can take photos too you will be able to review the whole experiment and recall what your feelings and instincts were and put this knowledge to good use.
regards Yozza