Experiment to learn under and overproofed dough
The YouTube video for the Under/Over-Proof test has been published and can be viewed on YouTube. The initial test caters to the under-proofed dough can be seen here. https://www.youtube.com/watch?v=VdYLi1qeozI [1] The final test that favors the over-proofed extreme can be seen here. https://www.youtube.com/watch?v=387GxA_bOmY [2]
I welcome your input and suggestions for improvement. I have learned quite a bite from these test. I hope that others also benefit from the work.
Danny
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In another post - SEE LINK - [3] Doc.Dough suggested an experiment to learn more about under and overproofing dough. I for one, want to learn all I can concerning this subject. I decided to start a new topic in order to not hijack the other topic.
Doc suggested baking a number ofsmall doughs (250g or so) at 20-30 minute intervals in order to view doughs that progress from under to overproofed. <genious!>
I have asked Doc to detail the process for me here.
I can work with 1-2 kilos of dough. My home oven appears to have trouble maintaining 500F over several hours or more. I have no idea why, but that has been my experience. So, I think it will hold 480F. When should I begin baking to start the first bake when the dough is underproofed? When finger polk rises immediately back? If the interval between bakes is 30 minutes, I am thinking that I can complete the bake of a 250g loaf. Then immediately load the next dough, and so on and so on... At 2 kilos, I could bake 8 test if needed.
Doc, please let me know the best way to proceed. I plan to keep records and I think this will teach me to bake better. This test is worth my time! There seems to be a lot of confusion dealing with under and overproofed breads. Many times a baker will ask for opinions of their crumb. One person says underproofed and another says overproofed. I hope to learn by comparison.
Thanks
Dan