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Questions tagged [proofing]

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23 votes
25 answers
166k 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 ...
zachary's user avatar
  • 2,409
34 votes
9 answers
402k 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 ...
Mien's user avatar
  • 13.4k
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 ...
user avatar
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
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