The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


DulceBHbc's picture

Baking in Hot Weather: Preventing Overproofing, Compromising Flavor

August 15, 2012 - 12:08pm -- DulceBHbc

Preface: I am a beginner baker. I am trying to understand the chemistry in order to troubleshoot.

Problem: I made successful two batches of Peter Reinhart's bagel recipe. The weather in my kitchen was probably between 70 and 75F when I made them. This week, when my kitchen swayed between 80 and 85F, I made two more batches. 

hanseata's picture

Proofed when doubled in volume? - Really?

February 15, 2012 - 6:08am -- hanseata

What would it really mean if you follow the usual instruction: "Let the bread rise until it has almost doubled in volume".

I found this interesting and funny discussion on the "Weekend Bakery" blog:

Happy proofing,



JC1957's picture

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

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.

ramat123's picture

How to measure proofing

June 12, 2011 - 9:30am -- ramat123


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,



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