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Questions tagged [proofing]

54 questions
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9 answers

What should I cover bread dough with while it's rising?

If you let (bread) dough rise, the recipe always asks to cover it. Years ago, I read to cover it with a wet towel. Nowadays, I see more and more recipes that ask for plastic wrap (aka saran or cling wrap). The towel lets air through, the wrap does…
Mien
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How do you raise your dough in cold seasons?

It is winter down here in Australia and I find it challenging to find a warm spot to raise my bread dough. What I have been doing is placing the dough in the oven (not switched on) with a pot of hot water, replacing it once or twice. The oven…
zachary
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7 answers

Using low oven temperature to accelerate proofing

During wintertime it is often cold enough in my apartment that proofing takes much longer than in summer. I'd like to use my oven to create a warmer environment, in which the dough would rise faster. I can go 30-50 degrees celsius, the question is…
VoY
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How should I clean, or care for, a banneton (brotform, proofing basket)?

How should I care for a rattan (cane) banneton? It would seem that washing it in water would eventually warp or ruin the basket since the wood can easily absorb moisture. I've seen people suggest that a quick washing is OK, but it still feels like…
Fauxcuss
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1 answer

What the advantage of a 'bakers couche' for proofing bread and is it safe?

A bakers couch is just floured fabric, whats the advantage to using it? King Arthur's site says that it promotes chewy, crunchy crust - how's that? If I'm just keeping it floured and not washed all the time, isn't there a risk of some kind of…
rfusca
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Why is my baguette type bread coming out almost flat?

I bake bread almost every day. Mostly French baguettes, old stretch and fold every 45 mts. method for 1st proofing, couche for 2nd rise. Make sourdough too. But my bread loaves, which were coming out very good, but wanted to make better, are now…
Vivian Robaldo
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1 answer

Bagel Failure - what happened?

Last night we tried to make bagels. We used this quick video online to give us the basics in terms of process and then we used the measurements from this website. We proofed the yeast for a few minutes in water and sugar and it was active, and then…
RickSterling
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1 answer

Challah Loaf Tearing

I think the bread looks mostly okay for a first go at it, but I'm looking for any advice on the slight tearing. Thanks for your help!
Manda L
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2 answers

Working with a slack (sticky) sourdough

My background is in microbiology and I have fairly recently started making sourdough. I have been working up my sourdough recipe getting lots of information from friends and the internet. The recipe I have now put together is a 3 day process; the…
Jeremy Hackett
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What are the advantages of "bathed" bread?

There is a technique of making bathed bread. For it, the dough is kneaded as usual, then shaped into a boule, bound in cheesecloth, and submerged in water for the first proofing. When it floats up, it's considered ready. It is then shaped,…
rumtscho
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Does it matter if I freeze dough before proofing?

I made some pizza dough today and only used 1/3 of it. The other portions I decided to put in the freezer to use later on. I froze them before proofing though. Does this matter? Should I have let them proof first, then freeze? I'm mostly worried…
user20650
5
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1 answer

Bagel Sponge: Room Temp or Proofing Temp?

I have a new recipe to make deli-style bagels. It calls to let the initial sponge stand in a large mixing bowl at room temperature for 2 hours, sealed with cellophane. I have had troubles in the past with initial sponge/proofing. I am fortunate…
Jason P Sallinger
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Sourdough bread uncooked from inside

My sourdough starter is 9 days old. Today it doubled in around 6 hours. Following this recipe, I performed following steps: I mixed 400g AP Flour, 160g starter, 230g water and 10g salt. Kneading: I kneaded it for about 20 minutes until I observed…
Laschet Jain
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Does no-yeast dough need to rest?

I'm learning to make wheat tortillas, and it called my attention that this person is not letting her dough rest. Would you let the dough rest even if the recipe does not have any yeast? or is it not necessary? Thank you
Andres
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How to store bread dough in the fridge for proofing?

My bread book says that I can store the shaped loaves of white bread with sourdough starter and yeast in the fridge overnight instead of just leaving them to proof for two hours outside under a moist cloth. It also says I should put them in an…
simbabque
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