The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


rcayot's picture

Folding and Proofing

January 9, 2010 - 3:34pm -- rcayot

My first post after lurking for some time.

I have been making a lean rustic bread, soemthing like a french bread.  I have made it about 10 or so times. My question is along the lines of folding, and proofing.  The recipe states that I shouldallow the first fermentation to go for 90 minmutes, then fold once and then divide, shape proof etc.


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.



Bread_Slavery's picture

Bringing un-proofed loaves up from fridge temp

March 26, 2009 - 5:49pm -- Bread_Slavery

After doing some serious experimentations with long room-temperature rises and enjoying them, I have concluded that I do like the flavor imparted from 8-12 fridge retardations. It just gets a twang-y zippy edge I don't necessarily get from non-fridged loaves. I do fear it creates a far-too-similar flavor profile in loaves, even ones with long pre-ferments, pate fermentees, or epoxys (or the combination of those).

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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