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2
votes
1answer
128 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 ...
7
votes
1answer
248 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 ...
4
votes
2answers
662 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 ...
3
votes
2answers
677 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 ...
3
votes
1answer
233 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 ...
0
votes
2answers
135 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&...
1
vote
1answer
85 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?
4
votes
1answer
594 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 ...
0
votes
1answer
71 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 ...
2
votes
2answers
2k 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 ...
3
votes
2answers
705 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 ...
3
votes
2answers
3k 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 ...
1
vote
3answers
2k 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 ...
1
vote
2answers
3k 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 ...
1
vote
3answers
448 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 ...
0
votes
2answers
1k 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 ...
8
votes
6answers
48k 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. ...
6
votes
1answer
1k 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, ...
5
votes
1answer
246 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 ...
3
votes
1answer
387 views

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 ...
-2
votes
1answer
3k views

Rolls fall flat [closed]

when making yeast rolls mine will rise the first time then not at all the second time most occasions, I read about over rising first round, so I think this could be my problem, however when I do get ...
4
votes
3answers
2k views

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 ...
4
votes
1answer
1k views

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 ...
8
votes
2answers
9k views

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 ...
27
votes
9answers
170k views

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 ...
9
votes
1answer
2k views

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 ...
4
votes
3answers
3k views

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 ...
22
votes
23answers
84k views

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 ...