The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Proving

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??

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.

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