The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Proving

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handymanchef's picture

Hang over!

March 28, 2013 - 4:47am -- handymanchef

Problems with a hang over!

I have recently made what I think is my best tasting bread to date, but I have a slight problem with a 'hang over'.  I was hoping to insert an image of the finished loaf to show you, but I can't find a way at the moment.

However, if you go to my blog at http://handymanchef.wordpress.com and scroll to the bottom of my blog, you will see exactly what I am talking about.

Shelley50's picture

Proving - dont always get it

February 12, 2013 - 4:21am -- Shelley50

Hi

I bake rather a lot but the Proving puzzles me quite a bit.

Some recipes say to prove for 1 to 1 1/2 hours.

Richard Bertinet says to prove 1 - 1 1/2 and even 2 hours at 30 degrees C.

However, my bread is proved (according to me) by 50 minutes.

I dont get this because how does one allow for all the folding, proving in such a short period of 50 minutes and still allow the dough to double in size??

ggammel's picture

Getting dough to rise in the cold

November 15, 2012 - 8:49am -- ggammel
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I make cinnamon rolls that are a great hit at work and with the family, especially over the holidays. However, due to the amount of time it takes to prep them I usually make them the day before. The problem comes in the over night hours. I have two major issues I am hoping I can get help with:

1) After I roll them out and cut them I am supposed to let them rise again but my house is cold and this is difficult to get them to do, often taking twice as long as recommended by the recipe.

isobel gildon's picture

the waiting loaf

September 5, 2010 - 6:34am -- isobel gildon
Forums: 

I bake sourdough using a recipe that gives me two loaves. In order to create steam I bake each loaf under a metal bowl for the first ten minutes, which gives great results. The problem is that the oven only has room for one loaf at a time, when the bowl is there, so the second loaf has to wait til the first has baked. This means that it tends to overprove. What would be the best thing to do with it whilst I'm waiting? Should I put it in the fridge or just a cooler room - our kitchen is warm as the stove is an Aga and is on all the time. I would welcome any thoughts.

geoffbird's picture

Proving problem

July 18, 2010 - 7:26am -- geoffbird

Hi


I'm experiencing an unpredictable problem of a large, roughly 1-1.5" hollow developing in the proved loaf. It occurs in the centre of the loaf and I dont discover it until I've used sufficient slices to reveal it.


I use a 30min autolyse and a 50/50 x 12hr  poolish/0.07% yeast,  with an additional 0.6% (2g) IDY added to the main flour

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