June 7, 2015 - 7:25pm
Effects of Proof Temperature on the Quality of Pan Bread
There is a research report here. www.aaccnet.org/publications/cc/backissues/1993/documents/70_351.pdf
Two takeaways. One is that to keep proof time constant through a range of temperatures, varying amounts of yeast are necessary; the other is cooler proof temperature yields more volume.
I would like to know your opinion.
Share
A cooler proofing temperature allows the gluten structure of the dough to develop more slowly. At higher temperatures, the yeast is much more active, pumping out so much carbon dioxide that the bubbles expand the gluten 'scaffolding' faster than it can stretch, causing it to collapse, either in part or, sometimes, completely.
This report is just doing the science to confirm what bakers have know for millennia.