proof

Sourdough Bread - Can I proof and then retard

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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.

Confused about how long to final proof after overnight rise

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Artisan Baking

overnight proofing of shaped loaves

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Challenges

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).

Proofing Problems

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Whole Grains

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?

Blessings,

Voni

Effects of proofing on scoring?

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General

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!

COLLAPSING PROOF WHEN SLASHED??! WHY?

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General

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

Proofing basket volume vs. dough weight

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Artisan Baking

I hope I'm not repeating another thread, but I haven't found anything on TFL that quite answers my question.

February 15, 2011 - 10:41pm

Juergen Krauss

Test Tube Baking [2]: Bulk fermentation, doubling in size

Hi,

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.

Thanks,

Juergen

Read more about Test Tube Baking [2]: Bulk fermentation, doubling in size
Juergen Krauss's blog
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Proofing proceedure question

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General Discussion and Recipe Exchange

So what exactly is the best way to proof? Keep the loave moist with a spray of water once in a while or cover them with damp or lightly wet towels? Or just let the surface crust form?

Help!

Rise your dough in the microwave

Forums:

Artisan Baking

A quick proof hint for the microwave as seen in a magazine:

Yeast doughs that normally take an hour or more to rise at room temperature can be proofed in the microwave in about 15 minutes. Place the dough in a very large bowl and cover with plastic. Place an 8-ounce cup of water in the back of the microwave with the bowl of dough in the center, and set the power as low as possible (10 percent power). Heat for 3 minutes, then let the dough rest in the microwave for 3 minutes. Heat for 3 minutes longer, then let rest for 6 minutes. The dough will double in bulk.

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A Community of Amateur Bakers and Artisan Bread Enthusiasts.

proof

Sourdough Bread - Can I proof and then retard

Confused about how long to final proof after overnight rise

overnight proofing of shaped loaves

Proofing Problems

Effects of proofing on scoring?

COLLAPSING PROOF WHEN SLASHED??! WHY?

Proofing basket volume vs. dough weight

Test Tube Baking [2]: Bulk fermentation, doubling in size

Proofing proceedure question

Rise your dough in the microwave

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