Proofing is an important step in bread making. Most yeast breads need to proof in order to taste and look the way that they should. The proofing period in baking is a stage of chemical change within the dough. In contrast, the step in bread making when you shape the dough is a step that changes the physical form rather than chemical. Proofing is a period in time in which yeast is activated and begins to ferment. It is the time in which the dough ferments and in turn, it rises. When dough has risen to double its original size, this is a good indicator it has proofed well. Typically proofing periods last 1-18 hours.
Why such a large time frame? There are many things to account for when making bread:
1) What ingredients are being added to the dough?
-The type of liquid and temperature of the liquid added are rather important. Heated water is one of the most common liquids used, however oils and milks can be added as well.
2) How are you mixing ingredients?
-If you are stirring your yeast, flour, etc. together with a wooden spoon, it will not activate as quickly and will not necessarily create as consistent of a dough. Using a bread hook is the easiest, fastest, and most consistent way to begin to form your dough and turn in the yeast properly
3) Are you kneading?
-If you knead your dough, it allows more air to enter, letting the dough rise quicker while proofing. Kneading dough evens it out and makes sure all ingredients have been thoroughly combined. Kneading dough takes time and must be done correctly, but it can benefit many types of bread
4) Where are you leaving your dough to proof?
-Warm temperatures are best for proofing dough. Hot air expands dough at a much quicker rate than colder air. If you are baking at home and your house is 70 F degrees or colder, you may want to think about additional steps to help your dough proof
Tips and tricks:
1) Whenever possible, use a bread hook to combine ingredients and begin to form a dough ball. You do not have to completely form the dough this way, but get it started then knead it all together
2) Stir all dry ingredients together (example: flour, salt, sugar, and yeast) BEFORE adding in your liquid. Once your dry ingredients are combined, then add in your liquid, leaving a more consistent dough and preventing the liquid from cooling before the dough it formed
3) Heat your liquid between (95-110 F degrees) this temperature zone is the "lukewarm" zone, although it seems hot!
4) While proofing, make sure your dough is in a warm place. Leave your dough near a window if it is a sunny day, so the sun helps it to rise. You can also heat your oven to 200-220F degrees, turn off the heat, then let the dough sit in the slightly heated oven to give it a warm and closed space to proof. Place it on a roomi heater or running washer/dryer if needed!
5) Cover your dough properly! The #1 best way to cover dough during its initial proofing period, it to tightly cover the bowl it sits in with plastic wrap. This allows for the dough to stay fresh and gives it a way to let in light and heat while still being covered. The second best option is to use a tea towel (hand towel) to cover it. This lets in warm air, but the down side is that is it not clear, so light will not be let in. If you are proofing your dough after shaping, for a second proofing period, a tea towel is best
6) Let your dough rise to double its original size! I typically measure the initial height and width of a dough ball or take a picture of it, to compare it while proofing. Another hint that your bread has proofed, is when you can see air pockets in the dough and condensation on the inside of the plastic wrap covering the bowl
Proofing is an important part of every bakers experience. It takes time to learn what works and what does not. It takes time to measure ingredients properly and mix them together. It takes time to let your dough rise. Time is key factor in creating the perfect bake! You cannot rush perfection!
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