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carbon dioxide production and a higher, faster rise. Dough is typically allowed to rise in the proofer before baking, but can also be used for the first rise, or bulk fermentation. Desired proofer temperatures can range from 20 to 45 °C (70 to 115 °F); cooler temperatures are achieved in a dough retarder, see below. Commercial bakers typically use large, temperature- and humidity-controlled proofers, whereas home bakers employ a variety of methods to create a warm, humid environment for dough rising. Examples include a home oven with a bowl of water and the pilot light on, a box with a bowl of hot water in it (the water is replaced periodically to maintain warmth), or a counter top proofer (an electric appliance) designed for home use.
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385:. Sourdough that is retarded before baking can result in a more sour loaf. To prevent the dough from drying, air flow in the dough retarder is kept to a minimum. Home bakers may use cloth or other cover for dough that is kept for a longer period in the refrigerator. Commercial bakers often retard dough at approximately 10 °C (50 °F), while home bakers typically use refrigerators set at about 4 °C (40 °F) or below.
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427:. A banneton will sometimes have a cloth liner, generally made of linen, to prevent dough from sticking to the sides of the basket. Bannetons become more non-stick with use as a small amount of flour accumulates in them. These baskets are used both to provide the loaf with shape and to wick moisture from the
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A bread that is properly proofed will balance gas production with the ability of the bread's gluten structure to contain it, and will exhibit good oven spring when baked. A bread that is under- or overproofed will have less oven spring and be denser. An overproofed bread may even collapse in the oven
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A dough proofer is a warming chamber used in baking that encourages fermentation of dough by yeast through warm temperatures and controlled humidity. It is also called a proofing box, proofing oven, or proofing cabinet. The warm temperatures increase the activity of the yeast, resulting in increased
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may occur at any time during fermentation and is accomplished by placing the dough into a dough retarder, refrigerator, or other cold environment to slow the activity of the yeast. The retarding stage is often used in sourdough bread recipes to allow the bread to develop its characteristic flavor.
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processes. Straight doughs will require only a single mixing period. During bulk fermentation straight-dough recipes may instruct a baker to "punch down" or "deflate" the dough, while artisan bakers will use terms like "stretching", "folding", and "degassing", meaning to expel gas from the carbon
318:
occurs when a fermenting dough has rested too long. Its bubbles have grown so large that they have popped and tunneled, and dough baked at this point would result in a bread with poor structure. Length of rest periods, including proofing, can be determined by time at specific temperatures or by
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used to control the fermentation of yeast when proofing dough. Lowering the temperature of the dough produces a slower, longer rise with more varied fermentation products, resulting in more complex flavors. In sourdough bread-making, cold decreases the activity of wild yeast relative to the
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is a type of basket used to provide structure for shaped loaves of bread during proofing. Banneton baskets are also known as brotform or proofing baskets. It is normally used for doughs that are too soft or wet to maintain their shape while rising. Proofing baskets are distinct from
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Active dry yeast ... must be resuscitated in 4-5 times its own weight in warm (38–43 °C or 100–110 °F) water, which is then subtracted from the quantity of total water in a bread formula. The time for blooming or proofing the yeast in warm water is around 10
77:. Proofing can also refer to the process of testing the viability of dry yeast by suspending it in warm water with carbohydrates (sugars). If the yeast is still alive, it will feed on the sugar and produce a visible layer of foam on the surface of the water mixture.
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A cold fermentation stage is sometimes used to develop flavor in other artisan breads, with a part of the dough ("pre-ferment") before the final mixing, with the entire dough during bulk fermentation, or in the final fermentation stages after shaping.
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Fermentation rest periods are not always explicitly named, and can appear in recipes as "Allow dough to rise." When they are named, terms include "bulk fermentation", "first rise", "second rise", "final proof" and "shaped proof".
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or a starter culture is added to flour and water. Enzymes in the flour and yeast create sugars, which are consumed by the yeast, which in turn produce carbon dioxide and alcohol. Specifically, the grain enzyme
458:. Flour collects in the weave creating a less-sticky surface. The couche is dusted lightly with flour, then shaped doughs are laid on top of it and folds are placed to separate and support them while proofing.
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and needs more time. Some breads are considered fully proofed if the indent left by the poke springs back slowly, while others are considered fully proofed when the indent remains and does not spring back.
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which snip protein strands, and in large die-offs result in soft, sticky dough, less baked volume, and a coarse crumb, but in smaller die offs, increase dough extensibility and baked volume.
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The process of making yeast-leavened bread involves a series of alternating work and rest periods. Work periods occur when the dough is manipulated by the baker. Some work periods are called
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and water, a rest period that occurs sequentially before the addition of yeast, salt and other ingredients. This rest period allows for better absorption of water and helps the
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to the environment and then begin to grow, a layer of foam is developed by the action of the yeast, a sign of primary fermentation and live yeast. Typically 60 ml (
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is a hydration process that occurs when dry yeast is mixed with warm water and allowed to rest for a short time. The minimum weight of water required may be calculated:
144:. Work periods are typically followed by rest periods, which occur when dough is allowed to sit undisturbed. Particular rest periods include, but are not limited to,
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characteristics. Often the "poke method" is used to determine if a dough has risen long enough. If the dough, when poked, springs back immediately it is
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73:(as opposed to proofing the dough) may refer to the process of first suspending yeast in warm water, a necessary hydration step when baking with
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621:... active dry yeast is grown on larger grains of nutrients that have to be dissolved first in warm water (this is called proofing the yeast).
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To ensure consistent results and maintain baking schedules, specialized tools are used to manipulate the speed and qualities of fermentation.
229: teaspoon) of sugar are used, or expressed differently, a sugar weight of about 3.5% of the water's weight. While this sugar may be
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897:"Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation"
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Yeast viability can be tested by mixing yeast in warm water and sugar, and following a short rest period during which the cells first
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Proofing yeast involves letting the yeast sit in warm water for about five minutes before it is ready to mix with other ingredients.
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in that the bread is normally removed from these baskets before baking. Conventionally, these baskets are made out of
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450:), bakery couche, or proofing cloth, can be used on which to proof dough. They are used for longer loaves, such as
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585:. Washington D.C.: Navy Department, Bureau of Supplies and Accounts. 1961. pp. 1–7. NAVSANDA publication 342
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Different bread varieties will have different process requirements. These are generally classified as either
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187:, who recommended it as a way to reduce kneading time and thereby improve the flavor and color of bread.
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The taste of bread : a translation of Le Goût du pain, comment le préserver, comment le retrouver
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974:"Usage manual for wood pulp and cane bannetons (Company: Ernst Birnbaum, Owner: Dr. Steffen Heinig )"
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as the volume of gas produced by the yeast can no longer be contained by the gluten structure.
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dioxide bubbles that have formed. Sponge doughs will need multiple mixing periods.
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gas which makes the dough rise, and alcohol which gives the baked bread flavor.
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Food preparation study course: quantity preparation and scientific principles
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Instant dry yeast may be placed directly into flour without hydrating first.
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Preparedness principles: the complete personal preparedness resource guide
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Baking
Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home
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Breads such as sandwich loaves and brioche are normally proofed in the
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The bread baker's apprentice: mastering the art of extraordinary bread
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Crust & Crumb: Master
Formulas for Serious Bread Bakers
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999:"Mason Cash Round Unglazed Terracotta Banneton, 8.75 in"
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642:. Hoboken, N.J.: John Wiley & Sons. p. 22.
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411:, but some modern proofing baskets are made out of
551:. Bountiful, Utah: Horizon Publishers. p. 70.
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183:and starches to align. The autolyse is credited to
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703:. Gaithersburg, Md: Aspen Publishers. p. 31.
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811:Enzymes in Industry: Production and Applications
54:is allowed to rest and rise a final time before
1039:Bread: A Baker's Book of Techniques and Recipes
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760:. Gaithersburg: Aspen Publishers. p. 30.
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104:Dough, resting and rising in bulk fermentation
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16:Process by which a yeast-leavened dough rises
895:Gänzle MG, Ehmann M, Hammes WP (July 1998).
787:. Ames, Iowa: Iowa State Press. p. 80.
781:Baltzer, Lynne E.; Gilmore, Shirley (2002).
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431:. Bannetons come in round or oblong shapes.
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377:, which produce flavoring products such as
26:proofing in loaf pans. Bread covered with
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272:converts any added sucrose to glucose and
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847:. Oregon State University. Archived from
814:. Weinheim: Wiley-VCH. pp. 109–111.
609:. Berkeley: Ten Speed Press. p. 61.
1021:"Oval Lined Wicker Banneton - 20 x 15cm"
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639:Bread baking: an artisan's perspective
62:the dough and produces gases, thereby
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50:and other baked goods in which the
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676:. New York: Knopf (Random House).
233:or table sugar, instead it may be
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69:In contrast, proofing or blooming
46:) is a step in the preparation of
14:
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280:converts glucose and fructose to
169:Some breads begin mixing with an
58:. During this rest period, yeast
30:proofing cloth in the background.
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868:. Quarry Books. pp. 50–56.
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454:. Couches are typically made of
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921:10.1128/AEM.64.7.2616-2623.1998
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268:converts maltose into glucose,
1070:Breads from the La Brea Bakery
1041:. John Wiley & Sons, Inc.
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538:
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1:
845:"Bread Preparation Processes"
673:The Fannie Farmer Baking Book
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465:in which they will be baked.
247:typically begins when viable
545:Barbara G. Salsbury (2006).
264:. The baker's yeast enzyme
7:
670:Cunningham, Marion (1984).
636:DiMuzio, Daniel T. (2010).
468:
394:(rye straw proofing basket)
10:
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347:Bread proofer for home use
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1393:Chorleywood bread process
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1037:Jeffrey Hamelman (2004).
901:Appl. Environ. Microbiol
756:Calvel, Raymond (2001).
735:. New York: John Wiley.
697:Calvel, Raymond (2001).
511:
355:Commercial dough proofer
162:, also sometimes called
96:proofing on plastic tray
1051:Peter Reinhart (1998).
808:Wolfgang Aehle (2007).
731:Gisslen, Wayne (2008).
603:Peter Reinhart (2001).
1092:Baking with a Banneton
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366:A dough retarder is a
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1688:Culinary terminology
862:Hitz, Ciril (2009).
1055:. Ten Speed Press.
913:1998ApEnM..64.2616G
733:Professional baking
501:Lame (kitchen tool)
192:Proofing the yeast'
1683:Cooking techniques
1249:Calcium propanoate
953:"Baking Equipment"
700:The taste of bread
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396:
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339:Proofing equipment
286:Sourdough starters
256:begins to convert
164:final fermentation
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1571:Brand name breads
1408:Maillard reaction
1254:Dough conditioner
1072:. Villard Books.
1061:978-1-58008-003-3
1047:978-0-471-16857-7
821:978-3-527-31689-2
742:978-0-471-78349-7
649:978-0-470-13882-3
442:Alternatively, a
151:bulk fermentation
1695:
1673:Leavening agents
1645:
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1616:Sourdough breads
1606:Pakistani breads
1550:History of bread
1535:Baker percentage
1433:Sponge and dough
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112:40 minutes later
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42:(also called
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29:
25:
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1646:
1631:Toast dishes
1626:Swiss breads
1621:Sweet breads
1611:Quick breads
1576:Bread dishes
1489:French toast
1474:Bread pakora
1464:Bread crumbs
1417:
1069:
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1038:
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1002:
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978:the original
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496:Fermentation
460:
447:
446:(pronounced
443:
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399:
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374:Lactobacilli
372:
368:refrigerator
365:
361:
358:
331:
330:
326:
321:underproofed
320:
316:Overproofing
315:
314:
309:sponge dough
302:
294:acetic acids
245:Fermentation
243:
204:
200:water weight
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1581:Bread rolls
1530:Breadmaking
1428:Pre-slicing
1423:Pre-ferment
1345:Stand mixer
1330:Farinograph
1232:Ingredients
1214:Whole wheat
1209:White bread
1179:Salt-rising
1149:Brown bread
655:minutes....
483:Food portal
383:acetic acid
379:lactic acid
207:accommodate
66:the dough.
48:yeast bread
1662:Categories
1504:Sandwiches
1469:Bread bowl
1371:techniques
1204:Unleavened
1189:Soda bread
1164:Multigrain
984:2016-07-10
881:2014-08-27
827:2012-01-29
767:0834216469
589:2012-02-22
532:References
421:terracotta
94:Croissants
1403:Leavening
1378:Autolysis
1320:Bread pan
1303:Equipment
1194:Sourdough
1174:Rye bread
1159:Flatbread
463:bread pan
452:baguettes
405:loaf pans
332:Retarding
270:invertase
64:leavening
1648:Category
1499:Stuffing
1484:Croutons
1438:Steaming
1418:Proofing
1398:Kneading
1199:Sprouted
1068:(1996).
469:See also
400:banneton
305:straight
298:protease
274:fructose
254:diastase
172:autolyse
160:Proofing
156:proofing
146:autolyse
132:division
123:kneading
60:ferments
40:proofing
1355:Toaster
1097:YouTube
958:13 July
939:9647838
909:Bibcode
276:, and
266:maltase
262:maltose
239:maltose
235:glucose
231:sucrose
224:⁄
214:⁄
141:panning
136:shaping
128:folding
44:proving
36:cooking
24:Challah
1678:Breads
1668:Baking
1525:Bakery
1383:Baking
1350:Warmer
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716:Jun 4,
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444:couche
419:pulp,
417:spruce
409:rattan
290:lactic
278:zymase
258:starch
181:gluten
138:, and
126:, and
118:mixing
56:baking
1518:Other
1509:Toast
1494:Rusks
1294:Water
1289:Sugar
1269:Flour
1169:Quick
1141:Types
1133:Bread
1080:(USA)
512:Notes
491:Bread
456:linen
448:koosh
429:crust
423:, or
177:flour
71:yeast
52:dough
28:linen
1591:Buns
1457:Uses
1388:Biga
1340:Peel
1335:Lame
1310:Oven
1284:Salt
1279:Milk
1259:Eggs
1244:Barm
1074:ISBN
1057:ISBN
1043:ISBN
960:2015
935:PMID
870:ISBN
816:ISBN
789:ISBN
762:ISBN
737:ISBN
718:2011
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413:cane
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1264:Fat
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