The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Test proofing duration

suminandi's picture
suminandi

Test proofing duration

These 3 miniloaves, approximately 300 grams each, were made from the same dough, kneaded and bulk fermented all together. It is 75% hydration whole wheat (all red spring wheat) plus 2% salt- simple lean dough. About 4.5 hr bulk fermented at room temp, about 23 C/74 F. Divided, preshape, shape, put on floured towel. Final proof was 1 hr for right one, 1.5 hr for middle, 2 hrs for left. Middle and left look about the same and a bit better than right. But not sure it wasn’t just better shaping and scoring. 

Will find out later what the inside looks like. 

Comments

suminandi's picture
suminandi

Leavened with rye sourdough starter comprising 8% of the total dough.