Tell me about proofing a pan de mie when the lid is closed
I have a thread in which I have asked the best use of an antique pan that is lidded and clamped shut.
I decided to use it to make my weekly whole wheat but I have never made a pan de mie type bread. Normally, I'd poke my loaf to see when it was proofed and then bake. Well...this pan is designed to be filled on the bottom half and then clamped shut so the loaf rises and shapes into the top half,producing a torpedo shaped loaf.The dough is not accessible once the lid is shut. I just proofed for 15 min,couldn't open the lid and decided to bake. We may have a boat anchor! Is it that when you work with a pullman pan the recipe generally is adapted to the pan? Is there any way I can calculate about how much dough will fill and produce a pleasing (as in not compacted from pressure) crumb?
We had a warm front move in and this is the first time since last summer that my kitchen is over 65F (it is actually 84F). I didn't think to make my dough cooler and as a result, they are rising like rockets! That is why I think 15 min was enough proof time. I had another dough made that normally would be about 1 hour behind-giving me time to proof and bake the first loaf but I have it in the refrigerator to retard it a bit.Huge difference in dough behaviour with the increased temp.