Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [proofing]

54 questions
4
votes
3 answers

How do I substitute proofed dried active yeast for fresh yeast?

I have a recipe that calls for fresh yeast, but I want to substitute a particular weight of dried active yeast for the fresh yeast. It seems from this question that I do not need to proof the dried active yeast and can simply weigh the amount of…
R4D4
  • 171
  • 1
  • 6
4
votes
1 answer

Why proof a baguette seam side up

Why do i need to proof the bread seam up if i pinch the fold? Most of the recipes say to do this on the couche and then roll over and slash . I don't see any difference in the finished bread. As long as it's floured before slashing the loaf comes…
Michael
  • 129
  • 4
4
votes
3 answers

What kind of flour keeps bread dough from sticking in a proofing basket?

When proofing down in a bread basket (not just a smooth bowl), what kind of flour keeps the dough from actually sticking? Is there a technique that works? Normal wheat flour seems to be to readily absorbed and then its a nightmare to get unstuck.
rfusca
  • 13,937
  • 16
  • 64
  • 95
4
votes
3 answers

Bread dough flattens during final proof & almost no oven spring

Since several weeks I'm trying to get my bread to rising more in the oven. I experimented quite a bit but the results are still far from perfect. Everything goes fine until the shaping of the loaf. Although my dough has developed a proper gluten…
Creepsy
  • 141
  • 5
4
votes
1 answer

Does proofing time depend on the quantity of dough?

One recipe, for example, specifies the dough should be left to rise for 4 hours. If I make halt the amount of dough, will the proofing time change? I'm not providing the recipe because I will be trying and experimenting with many in the next few…
Hugo
  • 859
  • 1
  • 9
  • 24
3
votes
2 answers

Bread proofing times fridge versus room temp

I've recently started to try to make my own bread. I am starting with baguettes because they seem like a fairly straightforward kind to start with. Recipes I've seen online will either say to leave the dough at room temperature to proof, or in the…
Alex
  • 351
  • 1
  • 3
  • 8
3
votes
1 answer

Underside of dough in proofing basket pulls apart

When I form a loaf out of dough and put it upside-down into a proofing basket, the bottom of the loaf sometimes begins to pull apart from itself, as if the dough isn't sticking to itself as much as it should. I'm using a sourdough starter and white…
wolfson
  • 31
  • 1
3
votes
2 answers

What is the purpose of proofing dough in several stages

I've seen several recipes for various doughs that have several (usually 2) stages of proofing. Start by just letting the dough to rise in a bowl. Separating the dough into the desired number of pieces, set the requested form/shape, and let the…
SIMEL
  • 629
  • 1
  • 7
  • 18
3
votes
1 answer

Rye bread: proof until soft

I see this instruction when making rye bread: let it proof until soft. How can I tell when it's soft? I keep baking Jewish rye and letting it proof longer and longer and it certainly starts to feel pillowy and smooth (not sticky) but I don't know…
sirdank
  • 487
  • 1
  • 6
  • 14
3
votes
1 answer

Chewy, Moist & Bit Uncooked Bread

I used a pre ferment of yeast flour & water kept for 3 hours to ferment. Later kneaded this into whole wheat dough I had kneaded earlier. Then rising, rolling it , rising again over 2 hours. Till here all was going well with dough puffing , rising…
Nidhi Mishra
  • 41
  • 1
  • 5
3
votes
2 answers

should I let my sourdough loaf proof in the fridge or on the counter?

I've been watching tons of videos on making sourdough recently, and quite a few say to let the sourdough loaf do its final proof, or rise, in the fridge. Is this necessary? Would it speed up if I just let it rise on the counter? Thoughts?
Adventurous Pallet
  • 183
  • 1
  • 7
3
votes
1 answer

Red spots found in Active Dry yeast

I just proofed my active dry yeast in water and sugar. When I came back a few minutes later, i found small red specks in the yeast mixture. I figured that it was just something in the water or something so I dumped the batch and started again, this…
Library Admin
  • 31
  • 3
3
votes
1 answer

Is there a way predict proving times of dough (without experience)?

I make homemade pizza dough and other breads and baked goods quite regularly, but only have started to do so recently. One of the issues I have run into is that recipes always come with their own recommended proving times, some with better results…
Plutian
  • 466
  • 2
  • 8
2
votes
2 answers

Pizza dough dipping in middle during proofing

Yesterday afternoon I made some pizza dough for use on Friday (tomorrow). I mixed in all of the ingredients after blooming the yeast then split the dough into 4 equal parts and placed them in oiled Tupperware. I covered the containers with cling…
David Wheatley
  • 125
  • 4
2
votes
1 answer

How to proof croissants in the hot weather?

I tried to cook croissants following a recipe. The whole process went smoothly, there was no butter melted and the yeast was still active. But when I proof the laminated dough, they wouldn't rise. I prove them in the fridge overnight because of the…
Jennie
  • 21
  • 1
  • 3
1
2
3 4