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Questions tagged [proofing]

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4 votes
2 answers
198 views

Unable to understand the second rise

Novice here,not able to understand why second rises are neccessary. Some says that second proof can make the bubbles distribute more evenly but ,say,if I knead the dough properly and it has a nice ...
Rita's user avatar
  • 51
3 votes
1 answer
131 views

How do I keep French bread loaves from drying out while in the Couche?

When rising my french bread loaves or baguettes: how do I keep them moist enough to expand without making a mess of the couche? Ciabattas for instance have short proofing times as they still have ...
Mr Mello's user avatar
1 vote
1 answer
118 views

Right time to put hotdog rolls into oven

I am confused about this. On proofing hot dog rolls, when is the right time to put the rolls into the oven? Should I wait till the yeast is done proofing in which case the rolls become too undesirably ...
Sid's user avatar
  • 11
2 votes
3 answers
291 views

How can I tell when my dough is sufficiently proofed?

I baked some French bread today. The result was extremely dense, and based on the grain structure, I believe it was under proofed. (When cut, the cross section showed that it was denser at the bottom, ...
Roddy of the Frozen Peas's user avatar
1 vote
1 answer
501 views

SOURDOUGH: Why not do the final shaping after proofing?

I have read an researched and found out that after each time that you handle your dough the dough/gluten will relax. So why not shape the dough before baking, right after the proofing stage. I know ...
Negb1993's user avatar
7 votes
1 answer
570 views

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's user avatar
  • 73
0 votes
0 answers
171 views

Why has my bread machine become unpredictable?

I've had a Panasonic SD-2501 bread maker for a little over 10 years. I use it 2-3 times a week to bake a simple white loaf, but recently it's become very unpredictable in the rise. Sometimes it ...
Will Vousden's user avatar
4 votes
3 answers
3k views

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. ...
Creepsy's user avatar
  • 141
1 vote
1 answer
672 views

Proofing container: air tight vs simple bowl

After my pizza preparation, from a dough that has spent already a night in the fridge, I always leave about 200g of dough to make a small white pizza to accompany my meal on the day after my pizza ...
David P's user avatar
  • 784
3 votes
1 answer
121 views

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 ...
Plutian's user avatar
  • 456
2 votes
1 answer
90 views

How do I modify my sourdough rising/proofing time to account for not using enough starter?

This is my first time trying to bake sourdough bread after feeding a mature AP/wheat starter I got from a friend. I fed the starter a 1:1:1 mixture with AP flour and let it rise in a very warm room(~...
Lane's user avatar
  • 21
5 votes
1 answer
346 views

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 ...
Jason P Sallinger's user avatar
1 vote
1 answer
620 views

Using over-rested pizza dough as old dough

I made pizza dough (flour, olive oil, 1 tsp salt, 7g instant yeast and cold water) last night but never got around to using it. It is still sitting covered in the bowl resting on the counter (temp ~ ...
Gigili's user avatar
  • 1,583
2 votes
4 answers
1k views

Proofing pizza dough with an electric oven

I used to make pizza dough effortlessly when I had a gas oven. The pilot was enough to keep a warm temperature. My last two ovens have been electric ovens. I have tried many approaches, including ...
Jason P Sallinger's user avatar
5 votes
2 answers
1k views

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 ...
Laschet Jain's user avatar
0 votes
2 answers
730 views

container for bulk fermentation/proofing

It happens to me quite often that I make small batches of bread/pizza/focaccia dough that need to spend several hours in the fridge or at room temperature in a container with a lid I've seen that many ...
David P's user avatar
  • 784
1 vote
2 answers
213 views

Using proofed (?) yeast in a recipe (confused about amounts)

I'm following a recipe that begins with "process 3.25 cups flour and 1/8 tsp instant or rapid-rise yeast in food processor until combined, then slowly add 1.25 cup ice water" On the instant ...
Simone's user avatar
  • 13
9 votes
4 answers
8k views

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 ...
Vivian Robaldo's user avatar
1 vote
0 answers
2k views

Dough rising and oxygen. How does it work exactly?

Despite being easily the most rudimentary stuff in bread making and heavily discussed and written about, the relationship between oxygen and rising still appears to be shrouded in myth and speculation....
Eddie Kal's user avatar
  • 433
0 votes
0 answers
41 views

Ciabatta with no air bubbles [duplicate]

My first time making Ciabatta... Any ideas why my ciabatta is lacking air bubbles? It tastes nice and light. It also didn’t rise as much as I’d expected. I proofed airtight for 90 minutes then ...
justin️'s user avatar
2 votes
2 answers
3k views

Bagels: Flat, no rise, gummy inside. Over kneading?

Edit: thanks for all the advice! I worked these half as much, and made sure to let them cool. Great, round results!! To start, I'm using this recipe: https://www.epicurious.com/recipes/food/views/...
jimmy0x52's user avatar
  • 154
0 votes
2 answers
986 views

Bread won't rise during proof after overnight fermentation

Whenever I try overnight fermentation for better flavor, I find that bread won't rise so much after it has been shaped. The dough rises beautifully during the first fermentation on the first day so ...
fogeidaihok's user avatar
2 votes
0 answers
93 views

What holds low temperature the best for bread baking?

I would like to follow this recipe. However, I am a little wary about setting my crock pot for 7-12 hours like it says. I am unsure it can keep the 110 F temperature. Does anyone have any suggestions?
Qiangong2's user avatar
  • 121
1 vote
2 answers
1k views

Pizza bulk fermentation vs proofing (2nd cycle)

I recently made Pizza following a recipe that asked to bulk ferment for 24 hours in the fridge, then shape and then proof for another 24 hours in the fridge (in the shape of balls). However, I read ...
talsegal's user avatar
  • 163
5 votes
1 answer
4k views

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 ...
Andres's user avatar
  • 153
2 votes
1 answer
254 views

Collapsing bread

The last two attempts at my sourdough have resulted in flat bread...I mixed the dough, let it proof for the 12-18 hours. Then when I went to shape it for the final proof, it became much more moist and ...
Dolores Gamble's user avatar
4 votes
1 answer
1k views

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 ...
Hugo's user avatar
  • 869
2 votes
2 answers
196 views

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 ...
David Wheatley's user avatar
3 votes
2 answers
18k views

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 ...
Alex's user avatar
  • 351
3 votes
1 answer
214 views

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 ...
wolfson's user avatar
  • 31
1 vote
2 answers
958 views

Why slow ferment after shaping?

Many people say you have to slow ferment your bread after shaping to give it better flavor, but I can never understand that. Why not just slow ferment the whole batch then shape it when it is done ...
Maliohammad Jaafar's user avatar
2 votes
1 answer
3k views

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 ...
Jennie's user avatar
  • 21
8 votes
1 answer
5k views

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 ...
RickSterling's user avatar
6 votes
2 answers
7k views

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 ...
Jeremy Hackett's user avatar
3 votes
2 answers
6k views

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 ...
SIMEL's user avatar
  • 629
3 votes
1 answer
799 views

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 ...
sirdank's user avatar
  • 487
0 votes
2 answers
296 views

How do I adjust a bread recipe for long, cool proofing?

I've got that recipe that calls for 21g of fresh yeast for buns that shall only rest for one hour: https://translate.googleusercontent.com/translate_c?depth=1&nv=1&rurl=translate.google.de&...
eckes's user avatar
  • 1,251
1 vote
1 answer
543 views

bread making remove butter

Most recipes for bread machines have 2 tablespoons of softened butter in them. Will omitting this modify the recipes, and are there substitutes for butter?
sammarcow's user avatar
  • 169
3 votes
1 answer
3k views

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 ...
Nidhi Mishra's user avatar
1 vote
1 answer
174 views

bread machine loaf size buttons

My sunbeam 5891 does not give specifics on the knead/rise/bake times of each cycle, or what happens when you change the loaf size. Time slightly increases if I click the button to raise from 1.5 lbs ...
sammarcow's user avatar
  • 169
2 votes
2 answers
8k views

Can you freeze bread dough when it's done proofing to bake later?

Has anyone put bread dough in the freezer overnight (covered), and then tried to bake it straight out of the freezer? I believe you can put it in the fridge, and then straight into the oven from ...
Seth's user avatar
  • 359
3 votes
2 answers
2k views

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 ...
Adventurous Pallet's user avatar
4 votes
2 answers
11k views

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 ...
simbabque's user avatar
  • 287
2 votes
3 answers
16k views

How do I prevent crust formation when proofing pizza dough?

While proofing, the crust can appear on the dough balls if in contact with air (oxygen). I tried preventing by damp cloth but it still happens. The only thing that works 100% is plastic foil wrap, but ...
Ska's user avatar
  • 487
1 vote
2 answers
26k views

Dough safety and viability after overproofing

We made dough using the below recipe last night, and realised this morning that we had left it at ~70°F (covered) for ~15 hours. Questions: What would be the symptoms of dough going "bad"? How ...
user66001's user avatar
  • 163
1 vote
3 answers
1k views

Excess flour in banneton after proofing

I finally got around to buying bannetons for my bread baking and just used one for the first time. Worked great! However, I used rice flour to coat the interior and, after releasing the dough, there ...
Rob's user avatar
  • 2,192
1 vote
5 answers
2k views

*Cannot* get that "Oven Spring"

I cannot, for the life of me (no matter what recipe I try), ever get the bread to rise that last bit in the oven. It always falls a bit instead. It proofs nicely, but it just won't rise more in the ...
threehappypenguins's user avatar
9 votes
7 answers
99k views

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. ...
VoY's user avatar
  • 1,152
6 votes
1 answer
3k views

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, ...
rumtscho's user avatar
  • 139k
5 votes
1 answer
501 views

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 ...
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