The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Proofing

mlucas's picture

Brotform pattern without a brotform!

June 18, 2010 - 1:02pm -- mlucas

I've always been a little sad that because I use a linen tea towel to line my baskets, very little (if any) of the pattern of the basket shows through in the flour on the finished loaf. (I do have one small round basket that looks very natural / foodsafe, so I have tried that one without a towel, with good results. But my other baskets kind of look like the wicker may be chemically treated, so I didn't want to try them.)

fractious's picture

newbie question

June 11, 2010 - 9:58pm -- fractious

a newbie question: for sourdoughs, we do (at least) a bulk fermentation followed by shaping and proofing. what is the purpose of the proofing period? is it to

1) allow bubbles to get larger (for a more aerated dough going into the oven)

2) increase the yeast population (for more oven spring when the dough finally gets in the oven)

3) some other reason?

abrogard's picture

Doughs Suddenly Won't Rise - Could Flour Be Bad?

December 30, 2009 - 4:09pm -- abrogard

I've been baking successfully for a few months now, french bread with packaged dried yeast, one loaf every weekday.

Thought I was turning into an expert.

Suddenly my doughs won't rise. No matter how long I leave them.

And they don't suddenly explosively rise and fall down again while I'm not watching. They don't rise. At least as best I can judge.

I've proved my yeast and it is excellent, works no problem.

The ambient temperature around here recently has been usually better than 32C - 89F.

Igwiz's picture

Cold proofing... how long is TOO long?

November 16, 2009 - 6:05am -- Igwiz

Hi all:

I am working on a sourdough rye right now.  It's on its second build, is proofing in the fridge, and due space and time issues has been there since Saturday afternoon.  By the time I bake it this evening, it will have been proofing for nearly 48 hours.  Am I still going to have bread, or will I likely just be baking a HUGE starter?

Any advice would be helpful.

Thanks,

Igwiz

swordams's picture

Poofing laminated dough

March 26, 2009 - 2:25pm -- swordams

Hello all,

I made laminated danish dough in my baking class years ago, and I remember it worked well all but one time. The one time, during the proofing stage, all of the butter melted out. Today I tried to make cinnamon rolls at home. The dough was working perfectly until the proofing stage, at which time a lot of butter melted out (I proofed at about 85 degrees, definately warm enough to melt butter). The rolls still looked fine (not over proofed), so I baked them. The resulting rolls are limp and flat. Should I have proofed them at less than room temperature?

 

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