Questions tagged [proofing]

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votes
1answer
40 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(~...
5
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1answer
185 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 ...
1
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1answer
197 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 ~ ...
2
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4answers
170 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 ...
5
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2answers
694 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 ...
0
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2answers
319 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 ...
1
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2answers
79 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 ...
9
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4answers
3k 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 ...
1
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0answers
787 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....
0
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0answers
37 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 ...
2
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2answers
902 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/...
0
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2answers
370 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 ...
2
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0answers
84 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?
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2answers
778 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 ...
5
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1answer
2k 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 ...
1
vote
1answer
223 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 ...
3
votes
1answer
267 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 ...
2
votes
2answers
164 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 ...
3
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2answers
10k 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 ...
3
votes
1answer
153 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 ...
1
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2answers
878 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 ...
2
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1answer
2k 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 ...
8
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1answer
4k 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 ...
6
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2answers
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 ...
3
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2answers
4k 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
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1answer
563 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
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2answers
229 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&...
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1answer
178 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?
3
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1answer
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 ...
1
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1answer
120 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
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2answers
7k 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
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2answers
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 ...
4
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2answers
9k 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 ...
2
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3answers
12k 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
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2answers
23k 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
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3answers
827 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 ...
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5answers
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 ...
9
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7answers
87k 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
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1answer
2k 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
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1answer
437 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
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1answer
920 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 ...
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1answer
5k 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
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3answers
3k 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
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1answer
2k 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 ...
9
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2answers
17k 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 ...
29
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9answers
330k 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
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1answer
3k 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
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3answers
6k 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 ...
23
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25answers
145k 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 ...