Hello Bakers,
On Saturday’s show we discussed how to proof yeasted dough effectively at home but first we covered the three stages of carbon dioxide activity in a yeasted dough.
Stage 1: After the dough is mixed we cover the dough and let rise in a warm place - until doubled in volume. This can take (depending on the room temperature) 60-90 minutes.
Stage 2: After the dough is shaped, the next stage of carbon dioxide activity begins - at this stage we are looking for the dough to not fully double but have good lift, a marshmallow texture and look like it took a breath and held it.
Stage 3: Oven spring - from the moment the dough is loaded into the oven and the internal dough temperature reaches 138-140 degrees. At the point the yeast has died and stopped working. The dough will have increased in volume, significantly.
In a professional bakeshop, the dough is proofed in a proof box that is temperature and humidity controlled. A small one is the size of large refrigerator.
Since we don’t have one of these at home we have to replicate it. I have two tried and true methods to proof at home simply and effectively.
Now, fermentation in yeasted doughs happens in a warm, slightly humid environment - 78-82 degrees. In a cooler environment, fermentation happens - it just takes more time.
One way to create a cozy proofing environment is to use Ziploc’s XL bags. These bags are large enough to hold a large bowl of dough during bulk fermentation. For proofing a 1/2 and 1/4 sheet pan can slid into the bag with a cup half full of steaming water for that extra warmth and humidity that fermentation loves. After using, turn inside out wipe dry with a paper towel and dry over a chair overnight. Once they are dry refold and put back in the box for your next baking session.
There are 4 bags in a box and on average one box lasts me two years. Here is the link: Ziploc bags for proofing
These bags are 100% reusable and food safe - they can be used to brine a turkey.
If you have the budget - the Broad and Taylor home proofer is a game changer. It is thoughtfully designed - has temperature control and folds up neatly so that it doesn’t take up too much storage space. I use mine for bulk fermentation and proofing. The only drawback is that it only fits 1/4 (13” x 9”) baking trays. There is a rack accessory that creates a second shelf so that two 1/4 sheets can proof at the same time.
They run about $200 - it does take the guesswork out of proofing.
Milk Bread bulk fermenting in the Brod & Taylor proofer.
And finally - a plastic wrap tent can be constructed over your doughs and a study pyrex cup or mug can be tucked underneath the plastic for some added warmth and humidity.
But doughs that are braided or knotted should be proofed with no humidity - it can mark the strands look less distinct and meld together.
I hope you found this information helpful and it takes the mystery out of proofing - that step of the bread baking process that can the most challenging to judge.
Any questions, let me know. Have a wonderful week and I will see you Saturday on TheDoughDr. Happy Baking! Colette