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15 votes
Accepted

Does no-yeast dough need to rest?

There is a difference between resting and proofing. Resting allows flour to absorb water and lets the gluten that was formed during kneading to relax. Both of these make it possible to work with the ...
Sobachatina's user avatar
  • 47.6k
12 votes
Accepted

Challah Loaf Tearing

That's definitely good, I'd happily have a piece of your Challah. It looks to me like you under-proofed your dough after you braided it, what you are seeing is a lot of oven spring in action. Next ...
GdD's user avatar
  • 76.7k
11 votes

Why is my baguette type bread coming out almost flat?

If you haven't changed your recipe then the problem is in your method, and it sounds like you are over proofing. If your bread expands too much in the final rise it gets over-extended and tends to ...
GdD's user avatar
  • 76.7k
8 votes
Accepted

What is the purpose of proofing dough in several stages

There are three steps in bread making commonly referred to as "Proofing" The first step is also called fermenting (or proofing the yeast, which, I believe, is not what you are asking about). The ...
Cos Callis's user avatar
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8 votes
Accepted

Bagel Failure - what happened?

It sounds like your yeast never really got started, and you may have killed most of it off. Sugar actually retards yeast, and salt kills it, so mixing sugar and salt into the water was not a good ...
GdD's user avatar
  • 76.7k
7 votes
Accepted

Bagel Sponge: Room Temp or Proofing Temp?

The purpose of a sponge is to create more complex flavors by giving the yeast the opportunity for an additional low-and-slow fermentation step. If you speed the fermentation up by using a warmer ...
rumtscho's user avatar
  • 139k
6 votes

Working with a slack (sticky) sourdough

As you know, as the bread proves a matrix of bubbles is formed. And just like blowing soap bubbles, the bigger they get the more fragile the bubbles are. When you bake in pans you can let bread rise ...
Spagirl's user avatar
  • 3,244
6 votes

*Cannot* get that "Oven Spring"

I've since figured it out. Gluten free bread is very particular, and the moisture has to be just right. If there's not enough water, the dough is too dense and won't rise. If there's too much water, ...
threehappypenguins's user avatar
6 votes
Accepted

Does proofing time depend on the quantity of dough?

No. The proofing time of a dough is a function of the ratio of yeast and available water, and the temperature of the dough. Notice these are ratios. If you doubled a recipe but didn't double the ...
Sobachatina's user avatar
  • 47.6k
5 votes

Sourdough bread uncooked from inside

Mine takes 40 minutes for 500g flour, just under 70% hydration. That's in preheated cast iron, with the lid on (and wetted inside) at 240C for the first 20 minutes, then down to 180. The hard crust ...
Chris H's user avatar
  • 44.5k
5 votes

How can I tell when my dough is sufficiently proofed?

Most bakers will tell you the best proof test is to make a modest indentation in the dough with your finger and see how fast it springs back. If it never comes back it's over-proofed; if it comes back ...
Peter Moore's user avatar
4 votes

How do you raise your dough in cold seasons?

I don't think the Australian winter can beat our harsh Canadian winter. One suggestion is to switch then oven light on or to make use of a 60 watts incandescent bulb using an extension wire through ...
Boey101's user avatar
  • 41
4 votes
Accepted

Bread proofing times fridge versus room temp

Basic room temperature breads don't prove in 6 or 12 hours, 30 minutes to 2 hours is more typical. The overall process from start to finish including baking may be 6 hours. Sourdough breads and ...
GdD's user avatar
  • 76.7k
4 votes

What is the purpose of proofing dough in several stages

The answer to your question is fairly complex, and might be best answered by you specifying various stages in the process. However, in general, proofing, stretching, and folding is about gluten and ...
moscafj's user avatar
  • 76.2k
4 votes
Accepted

Proofing pizza dough with an electric oven

No, an electric oven is not especially well suited as a device for speeding up dough proofing. The closest you can get is by turning the oven on at the lowest level, without preheating, and ...
rumtscho's user avatar
  • 139k
4 votes
Accepted

Is there a way predict proving times of dough (without experience)?

Yes, there are, although the formulas would vary according to the baked goods you're using. For pizza, there are working formulas out there, such as one by TXCraig or this one that calculate the ...
FuzzyChef's user avatar
  • 65.3k
4 votes

Bread dough flattens during final proof & almost no oven spring

I can't see anything that wrong, it looks like you are getting a decent crumb and crust so you probably aren't that far off. Here's a few thoughts: The middle looks denser than the outside, I suspect ...
GdD's user avatar
  • 76.7k
4 votes

Unable to understand the second rise

My understanding of yeast mysteries comes from baking, brewing beer and running a craft distillery. All these involve maximizing flavor from yeast fermentation. Yeast has 3 completely different ...
Woody's user avatar
  • 758
3 votes

Working with a slack (sticky) sourdough

Ahhh, so many factors to keep a meister on his toes... but I am only geselle. Best guess is your sunken loaf was just a bit over-risen. 3/4 risen before baking is a good rule of thumb. Determining ...
Pat Sommer's user avatar
  • 5,462
3 votes

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

Seeing the recipe now, my only advice is: don't. Long proofing is something which is done with white wheat bread to add some aroma. And it depends on the yeast having very good growing conditions. ...
rumtscho's user avatar
  • 139k
3 votes

should I let my sourdough loaf proof in the fridge or on the counter?

Speed is not the point. Speed is the opposite of the point. Refrigerator rising makes for a long, slow rise and flavor development - it's not unique to sourdough, it's very common in pizza dough (...
Ecnerwal's user avatar
  • 18.6k
3 votes
Accepted

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

So I waited about 3 weeks because I was on vacation since I put my loaf in the freezer. Some notes on the dough structure The dough was fully proofed, but that meant that the structure very much ...
Seth's user avatar
  • 359
3 votes

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

Seth, I make pizza dough all the time. I make about 4-6 rounds each time and then freeze them. It works just fine! My method: Depending on your dough, you need several stages of proofing. With ...
Knostradamus's user avatar
3 votes

Chewy, Moist & Bit Uncooked Bread

I think you over-kneaded and over-proofed your dough. When using a pre-ferment you are supposed to use it as an ingredient in your dough, mixing it in before kneading. Kneading is not a great way of ...
GdD's user avatar
  • 76.7k
3 votes

How do you raise your dough in cold seasons?

I place mine in the bowl I made it in and place in / on the yoghurt maker.
michelle's user avatar
3 votes

How do you raise your dough in cold seasons?

Preheat the oven to 200 degrees (F), leave it there for 10 minutes. Shut the oven off. Make your dough, and when you're done kneading, the oven will be nice and warm, but not too hot. Works great!
Chris Bergin's user avatar
3 votes
Accepted

Pizza dough dipping in middle during proofing

In general you should be fine, I would give this dough more time to warm/"re-proof" on the counter before shaping/ baking. I've seen something similar in other doughs, but I don't know what caused ...
RunThor's user avatar
  • 385
3 votes
Accepted

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

The recipe you're using sounds nontraditional (the full recipe may be helpful to describe the "why"), but it is almost certainly looking for you to use 1/8 tsp of instant yeast granules ...
AMtwo's user avatar
  • 9,017
3 votes

container for bulk fermentation/proofing

Surface area. If the container is too wide, larger surface of the dough gets into contact with air. Dough can dry out, yeast/sourdough culture can behave differently (during aerobic fermentation the ...
G. B.'s user avatar
  • 752
3 votes

Proofing pizza dough with an electric oven

A pizza stone in your oven really helps with this. Set the oven as low as you can and let it heat for 20 minutes, this will give the pizza stone some time to absorb some heat. Once you turn the oven ...
GdD's user avatar
  • 76.7k

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