The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Proofing

December 3, 2011 - 7:09pm
JC1957's picture
JC1957

New Toy

Got to try out my new toy today.  I've been working on this for a couple of weeks and it worked great.  The proof box is temperature controlled with a Johnson A419 controller set to control a small desk top heater placed in the bottom.  The rolls are a soft dinner roll straight dough that can be used for a variety of products.  I am catering a dinner for 100 tommorrow and made over 12 dozen rolls today.  

BrodandTaylor's picture

Brod & Taylor Folding Proofer - Total Refund Guarantee

November 5, 2011 - 8:42am -- BrodandTaylor
Forums: 
Baking Equipment

Brod & Taylor just introduced a Total Refund Guarantee for the home Folding Proofer. Purchase a proofer on-line and use it for up to 30 days. If you are not completely satisfied with the proofer and the results in your own kitchen, return it using a pre-paid return label. Brod & Taylor will refund your original purchase price and full shipping costs.

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ramat123's picture

How to measure proofing

June 12, 2011 - 9:30am -- ramat123
Forums: 
Artisan Baking

Hi TFL,

Here is a question I'm encounter over and over again.

What's the best measurement of a good final proofing.

Assuming 85% proofing is a good level for the last 15% proofing using over spring how do I test for the 85%.

I am using finger pressing waiting for the dough to get back to its original shape slowly but miss quite a lot.

When I miss, the heat in the oven, working against the humiduty wins and I get (small) cracks in the loaf.

Any ideas, tips?

Thanks a lot,

David

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May 5, 2011 - 7:56pm
diverpro94's picture
diverpro94

Cheap Proofing Baskets

I was researching deck ovens at Empire Bakery Equipment, but I found some DIRT CHEAP plastic proofing baskets. Yeah, they're not reed baskets, but they'll due. I thought I would pass it along! :o)

 

http://www.empirebake.com/shop/pc/Baskets-c2.htm

Boboshempy's picture

Best Overnight Proofing Temperature

February 14, 2011 - 7:36am -- Boboshempy
Forums: 
Sourdough and Starters

I am able to control the temperature of my sourdough loaves for overnight retarding and proofing and I wanted to get everyone's opinion of what you think the best temperature is and why. There has been a bunch of recent thoughts and discussion on this circulating in books and whatnot and I wanted to put this question out there to the masters.

Thanks!

Nick

 

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January 18, 2011 - 9:19am
varda's picture
varda

Simple sourdough - a work in progress

 

I'm a simple person and I'm driven by simple hopes and desires.   So while I may drool over the pictures of impossibly gorgeous pastries that get posted with alarming regularity on this site, I have no inclination to emulate those bakers.   All I want is to master bread with essentially three ingredients:   flour, water, and salt.   And that's not so simple.  For the last several weeks I've been cranking out alarming quantities of the stuff and slowly tweaking the few parameters available when the ingredient list is so short: dough hydration, starter hydration, and percentage of flour in the starter.    (Oh and also mix of flour and proofing strategies.)    I finally put together a decent spreadsheet to help me with this tinkering.    And now I can just put in the hydrations, and percentage starter (and flour mix of course) and I'm off to the races.    While I started down this road with Hamelman's formulae, I find I'm unwilling to go back to that right now, as I find I prefer higher hydrations and starter percentages.  

The first loaf baked after 1.5 hours final proof.   The second which retarded overnight, had a bit more spring. 

Basic Sourdough bread baked on Jan 17, 18, 2011      
           
Starter 67% starter first feeding second feeding total  
starter seed 245   plus 3.5 hrs plus 12 hrs  
Heckers 138 50 45 233 94%
Hodgson's Mill Rye 2   5 7 3%
spelt 7     7 3%
water 98 35 32 165  
hydration       67%  
total grams       412  
           
  Final dough   Starter   percents
Bob's Red Mill White 500         Heckers 124    
Hodgson's Mill Rye 30                HM 3.7    
KA White whole wheat 70              spelt 3.7    
water 439   88   72%
total starter / flour in starter 219   132    
salt 13       1.8%
hydration of starter         67%
baker's % of starter         18%
Estimated pounds of bread     2.53    
           
Mix flour and water plus 30 minutes      
Mix salt and starter plus 50 minutes      
Stretch and fold plus 35 minutes      
Stretch and fold plus 65 minutes      
Cut and preshape plus 30 minutes      
Shape and place seam side up in brotforms.  Cover with plastic   Heat cup of water for 2 minutes in microwave.   Place one in microwave, other in back of refrigerator wrapped in a towel plus 45 minutes      
Turn oven to 500 w. stone plus 15 minutes      
Remove basket from microwave and place next to stove - put loaf pans plus towels in oven plus 30 minutes      
Turn heat down to 450 slash and place loaf in oven plus 15 minutes      
Remove steam pans plus 15 minutes      
Place loaf on rack          
After 19 hours remove second loaf from refrigerator, and preheat oven, stone, towels and bake as above.          

Second loaf: 

Slices from first loaf:

 

Tom Kershaw's picture

Sourdough pasta proofing

November 14, 2010 - 4:35am -- Tom Kershaw
Forums: 
Sourdough and Starters

Hello,

 

I have a sourdough pasta dough made about 24 hours ago and stored in the fridge since. The dough which I improvised from a couple of online sources looks convincing but I'm unsure as to what proofing schedule I should follow.

Formula:

400g strong Canadian white bread flour

100g 125% sourdough starter

1/4 cup olive oil

8 egg yolks.

 

Any advice?

 

Tom

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