Hot answers tagged proofing
The goal is to keep the surface of the bread from drying out. A wet towel works fine but plastic wrap is cheaper and easier than constantly cleaning wet towels. I have used both methods and haven't noticed a difference in the bread produced. In very dry climates, when I made bread with multiple rises I sometimes had to redampen the towel which was an added ...
Put a serving plate over the bowl. Normal way up so it doesn't slide off and doesn't need washing. Easy! A small amount of surface drying is not going to ruin a bread dough. Think of the millions of bread making machines out there, no plastic wrap required with them, just a reasonably fitting lid that stops air drafts, hence why the towel method worked fine ...
A stiff brush and a set out in bright sun is about all I've felt the need to do with mine. Normally I'll just tap out any extra flour. If I've got a dough that sticks (like last night when I didn't flour enough), then I just take a stiff brush and get all the bits off. If they do get a bit wet, dry them with a towel and then in a warm oven. If I think ...
The bakers couche is not just floured fabric, it is usually a hard wearing canvas It is used to allow the dough to breath, and hold it's shape while your actual bread moulds are being used in the oven. The all over air gap allow the crust to dry slightly. A dry crust makes it easier to handle and bakes slightly more crispy The flour is there to stop the ...
In both cases, you don't add the recipe's amount of water to the proofed yeast. If your recipe says e.g. 500 g flour, 300 g water and 10 g fresh yeast, you measure these 300 ml water, then pour some of the 300 ml over 10 g of pressed yeast to proof it, adding a teaspoon of sugar if you want it quicker. After that, you mix flour, proofed yeast and the ...
I work with quite wet doughs and bake in a moist environment, but first rise - in a large Tupperware container, lid on but ajar at a corner to let gases escape. second rise - simply dusted with flour. No noticeable skinning at all or loss of oven spring.
I keep mine in the freezer when not in use. This would eliminate the concern about bacteria and keeps it dry and handy for use. When you take it out, give it a tap over the sink and most old flour bits fall off as they have been frozen.
Proof the yeast in the water you mention in the last sentence.
Make sure your proving environment is maintaining temperature. If you are making the dough with blood temperature water then the residual heat in the dough will get the yeast going but when it cools down the yeast may cease to be active. The dough should double in size on the first prove. Also make sure your flour is proper strong flour and that the ...
Red spots in a starter are generally an indication of inedible mold; this has happened to me several times when a split of sourdough starter went bad. My first thought would be that your yeast is contaminated at the manufacturer.
Leaving the loaf seam side up makes it easier for armatures like me, to roll the dough onto a baking stone or floured peel and reduce the chance of deflating your loaf. Also, sometimes the dough can bulge/blow out during baking. Baking the loaf with the seam side down helps support the structure of the bread while slashing the top gives the loaf room to ...
I've been letting my pizza dough rise in reusable plastic containers with plastic lids (I coat the bottom and sides of the containers with a bit of olive oil so that the dough doesn't stick). Seems to work just fine, and it's incredibly easy.
Personally, I spray plastic wrap with oil, then use that. Doesn't stick, even with very high hydration doughs, and completely prevents the dough from drying. Another method is to use a food-grade plastic bag. Tie it shut inflated with air (so it isn't touching the dough). The humidity in the bag will stay high enough to prevent drying, and since the dough ...
A good alternative to either a towel (which you have to wash and is prone to sticking) or plastic wrap (which ain't cheap or good for the environment) is a clear plastic shower cap. It does the same job as plastic wrap, but is reusable. The elasticated edge stretches around even big bowls, providing a snug fit.
The best seems to be a 1:1 ratio of normal wheat-based flour and rice flour - others agree. First the wheat flour sticks to the dough and creates a nice smooth surface. Then the rice flour (which doesn't adsorb very quickly) creates small 'rollers' that keep the dough from dragging, like ball bearings. This is similar to semonlina or cornmeal for working ...
Regular old flour works -bread or all-purose or even cake- but the dough had best be proofed away from too much moisture, ie no steam. Use an overly generous amount sifted onto the basket and with each success reduce a bit til you find a happy place. Even spongy rye masses have come out in one piece with a jiggle-jiggle here and a hop hop tip. Think of that ...
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