The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

proofing container shape

  • Pin It
crumb bum's picture
crumb bum

proofing container shape

Hello All

Hope everyone had a great time on this "Miche" sized weekend.  I seem to fixate on seemingly tiny insinifacant details of dough handling.  Well, I have another one for all of you.  I baked a large Miche this weekend and do it frequently.  I noticed that all the larger bubbles were and always are on the top side of the loaf.  When handling I give the dough 4 or 5 folds during the process and feel this would distribute the larger bubbles through out the entire loaf.  This does not seem to be the case with me though.  I also notice that during proofing in my clear dough container I get the same effect.  Larger bubbles on top.  Logical answer would be the force exerted down by the dough on top of my container would keep the bottom bubbles from getting very big.  This leads me to my question.  Have any of you experemented with different sizes and shapes of proofing containers and noted any significant difference in your crumb structure?  I am not looking for uniformity in the crumb but I am  curious.  I think I might try one proofed on the counter next week but I thought I would run it by you all first.  Thanks

Da Crumb Bum   

fleur-de-liz's picture
fleur-de-liz

Crum Bum:

When SDBaker attended the Artisan I Workshop at SFBI, he reported:

I learned my beloved "dough doubler" is not the optimal shape for proofing given the height and subsequent pressure of the dough as it rises upon itelf - much better to use a bin style.

Since learning this, I now often use a low, flat and wide bin for bulk fermentation, particularly when using a large quantity of dough.  It  makes folding easier (and cleaner) in the flat container.  Also, if I have to retard the dough overnight, the flatter container fits better in the refrigerator.  Is the crumb improved?  Probably -- although there are lots of factors contributing to my overall improved bread, so it would be difficult to isolate this one.  It does seem logical that a lower, wider container where the dough was spread out would help with this problem.

Liz

subfuscpersona's picture
subfuscpersona

Due to the high humidity this summer, I switched to an unvarnished wooden bowl for bulk fermentation. I don't think I would have purchased a wooden bowl solely for this purpose but I had one I wasn't using so decided to give it a try. I like the subtle wicking effect on the dough.