The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


mitchjayg's picture

Sourdough Bread - Can I proof and then retard

February 16, 2013 - 8:42am -- mitchjayg

Although I have been lurking here for a year, this is my first post. Let me start out by saying how terrific this site is and how much I have learned.  Thanks so much (and I bought Floyd's book - terrific!).

I have been baking sourdough breads, with my own starter, for about a year.  My usual process, from Emmanuel Hadjiandreou "How to Bake Bread" (wonderful, btw) is to stretch and fold every 10 minutes for about an hour, ferment for an hour, shape, proof for 4 hours, then bake.

toddvp's picture

overnight proofing of shaped loaves

October 21, 2012 - 7:59pm -- toddvp

Hi! Long time lurker and occasional responder, but I've been spending a lot of time lately on the forums trying to really nail down my sometimes haphazard technique. I've been using baguettes as my practice bread to really kick my butt, and they've improved a lot with different tweaks and techniques (I can share more info if anyone's interested).

VonildaBakesBread's picture

Proofing Problems

August 18, 2012 - 8:57pm -- VonildaBakesBread

Okay, Laurel's Kitchen Bread Book (the basic whole wheat recipe) says to allow 2-1/2 hours for first proof at 70 degrees (my thermostat read 71) . I can't even get to 2 hours before it's doubled and the poke test fills in, but VERY slowly. A few minutes one way or another is fine, but nearly one hour difference? Am I mis-reading the fingerpoke test? Do I have fantastic yeast and flour?



jcamador's picture

Effects of proofing on scoring?

June 2, 2012 - 1:32pm -- jcamador

So the loaf on the left was proofed about 75% and the one on the right was fully proofed. I noticed that the scoring on the left was jagged, whereas on the fully proofed loaf on the right it was smooth and crisp. Is there a direct correlation between the degree of proof and the resulting physical characteristics? Any ideas would be helpful..Thanks!


PaulZ's picture


February 23, 2012 - 12:22pm -- PaulZ

Hi All,

This week, made both Reinharts Classic French Bread(ABED) and a multi-seed loaf recipe for a pan and at the end of the final proof / rise period, had wonderful swelling and growth. However, when I slashed for good bloom in the oven, bread deflated and never recovered to its original promising shape. What's wrong? Have I over-proofed?I live in a very high altitude city. (5751ft above sea level - Johannesburg South Africa.)

Please help :-(

Paul Z

Juergen Krauss's picture
Juergen Krauss


The famous "proof until double in size" is present in almost every recipe.

I remember seeing some photos somewhere, but I can't remember.

So, here is my experiment.

I made a white dough according to RB "Crumb" (100% Flour, 70% water, 2% salt, 2% yeast), divided it after gluten development and proofed one half in a cylindrical measuring cup, the other half in a transparent pudding bowl.

This way you can see what a doubling in size looks like in a non-cylindrical bowl.

Ambient temperature was between 22C and 24C, it took about 90 minutes to get the doubling in size.

Here are the pictures.

doubling 1

doubling 2


In this picture I simply combined the previous two, for comparison.




jrudnik's picture

AB&P Brioche Help

October 17, 2010 - 1:36pm -- jrudnik


This weekend I decided to try some AB&P Brioche. I have made Brioche from Tartine before, and assumed this would be fairly easy, as it appeared to be less labour intensive. So I mixed the dough last night, put it in the fridge and shaped around 11 o'clock this morning. The only problem is, they have risen just barely or not at all. I am making 1 loaf in a standard size pan with 2 lb. of dough. Should I let this keep rising? Criticism is accepted!



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