Proofing (baking technique): Difference between revisions
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[[File:Loaf pans.JPG|thumb|200px|right|[[Challah]] |
[[File:Loaf pans.JPG|thumb|200px|right|[[Challah]] proving in loaf pans. Bread covered with [[linen]] proving cloth in the background.]] |
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''' |
'''Proving''' (or rarely '''blooming'''), as the term is used by bakers, is the final rise of shaped bread [[dough]] before [[baking]]. It refers to a specific rest period within the more generalized process known as ''[[Fermentation in food processing|fermentation]]''. Fermentation is a step in creating [[yeast bread]]s and baked goods where the yeast is allowed to [[Leavening agent|leaven]] the dough. |
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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 |
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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Proving yeast (as opposed to proofing the shaped bread dough) refers to the process of first dissolving yeast in warm water,<ref>{{cite book |author=Barbara G. Salsbury |title=Preparedness principles: the complete personal preparedness resource guide |publisher=Horizon Publishers |location=Bountiful, Utah |year=2006 |page=70 |isbn=0-88290-806-5 |url=https://books.google.com/books?id=iKqFFITuC1sC&pg=PA70#v=onepage&q&f=false |quote=Proving yeast involves letting the yeast sit in warm water for about five minutes before it is ready to mix with other ingredients.}}</ref> a needed hydration step when using [[baker's yeast#Types of baker.27s yeast|active dry yeast]].<ref group=note>Instant dry yeast may be placed directly into flour undissolved.</ref><ref name="Navy.Baking.Handbook.1961">{{cite book |url=http://babel.hathitrust.org/cgi/pt?view=image;size=100;id=mdp.39015008827621;page=root;seq=3;num=i |title=Baking handbook |publisher=Navy Department, Bureau of Supplies and Accounts |id=NAVSANDA publication 342 |year=1961 |location=Washington 25, D.C. |pages=1–7 |accessdate=2012-02-22}}</ref><ref>{{cite book |author=Peter Reinhart |title=The bread baker's apprentice: mastering the art of extraordinary bread |year=2001 |publisher=Ten Speed Press |location=Berkeley |isbn=1-58008-268-8 |page=61 |quote=... active dry yeast is grown on larger grains of nutrient that have to be dissolved first in warm water (this is called proving the yeast). |url=https://books.google.com/books?id=yHGBOXSNogsC&pg=PA61#v=onepage&q&f=false }}</ref><ref name="DiMuzio_pg_22">{{cite book |last=DiMuzio|first=Daniel T. |title=Bread baking: an artisan's perspective |year=2010 |publisher=John Wiley & Sons |location=Hoboken, N.J. |isbn=0-470-13882-3 |page=22 |url=https://books.google.com/books?id=kF5uI5uWjEMC&pg=PA22#v=onepage&q&f=false |quote=Active dry yeast ... must be resuscitated in 4-5 times its own weight in warm (100-110°F) water, which is then subtracted from the quantity of total water in a bread formula. The time for blooming or proving the yeast in warm water is around 10 minutes....}}</ref> Proving can also refer to testing the viability of yeast by dissolving it in water and feeding it sugar or carbohydrate.<ref name=Cunningham_1984 /> If the yeast is viable, it will feed on the sugar and produce a visible layer of bubbles on the surface of the water mixture. |
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==Dough processes== |
==Dough processes== |
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[[File: |
[[File:Provingcrois.jpg|thumb|200px|left|[[Croissant]]s proving on plastic tray]] |
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[[File:Breaddough1.jpg|thumb|200 px|right|Dough, resting and rising in bulk fermentation]] |
[[File:Breaddough1.jpg|thumb|200 px|right|Dough, resting and rising in bulk fermentation]] |
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[[File:Breaddough2.jpg|thumb|200 px|right|40 minutes later]] |
[[File:Breaddough2.jpg|thumb|200 px|right|40 minutes later]] |
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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 ''mixing'', ''[[kneading]]'', and ''folding'', as well as ''division'', ''shaping'', and ''[[bread pan|panning]]''. Work periods are typically followed by rest periods, these occur when dough is allowed to sit undisturbed. Particular rest periods include, but are not limited to, ''autolyse'', ''[[Straight dough#Process|bulk fermentation]]'' and '' |
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 ''mixing'', ''[[kneading]]'', and ''folding'', as well as ''division'', ''shaping'', and ''[[bread pan|panning]]''. Work periods are typically followed by rest periods, these occur when dough is allowed to sit undisturbed. Particular rest periods include, but are not limited to, ''autolyse'', ''[[Straight dough#Process|bulk fermentation]]'' and ''proving''. ''Proving'', also sometimes called ''final fermentation'', is the specific term for allowing dough to rise after it has been shaped and before it is baked. |
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Some breads begin mixing with an '''''[[Autolysis (biology)|autolyse]]'''''. This refers to a period of rest after the initial mixing of [[flour]] and water, a rest period that occurs sequentially before the addition of yeast, salt and other ingredients.<ref>{{cite book |author=Calvel, Raymond |title=The taste of bread |publisher=Aspen Publishers |location=Gaithersburg, Md |year=2001 |page=31 |url=https://books.google.com/books?id=xe0HePwpQrwC&pg=PA31#v=onepage&q&f=false |isbn=0-8342-1646-9 |accessdate=Jun 4, 2011}}</ref><ref name=Gisslen_2008>{{cite book |author=Gisslen, Wayne |title=Professional baking |publisher=John Wiley |location=New York |year=2008 |isbn=0-471-78349-8 }}</ref> This rest period allows for better absorption of water and helps the [[gluten]] and starches to align. The autolyse is credited to [[Raymond Calvel]], who recommended it as a way to reduce kneading time and thereby improve the flavor and color of bread.<ref>{{cite book|last1=Calvel|first1=Raymond|title=The taste of bread : a translation of Le Goût du pain, comment le préserver, comment le retrouver|date=2001|publisher=Aspen Publishers|location=Gaithersburg|isbn=0834216469|page=30}}</ref> |
Some breads begin mixing with an '''''[[Autolysis (biology)|autolyse]]'''''. This refers to a period of rest after the initial mixing of [[flour]] and water, a rest period that occurs sequentially before the addition of yeast, salt and other ingredients.<ref>{{cite book |author=Calvel, Raymond |title=The taste of bread |publisher=Aspen Publishers |location=Gaithersburg, Md |year=2001 |page=31 |url=https://books.google.com/books?id=xe0HePwpQrwC&pg=PA31#v=onepage&q&f=false |isbn=0-8342-1646-9 |accessdate=Jun 4, 2011}}</ref><ref name=Gisslen_2008>{{cite book |author=Gisslen, Wayne |title=Professional baking |publisher=John Wiley |location=New York |year=2008 |isbn=0-471-78349-8 }}</ref> This rest period allows for better absorption of water and helps the [[gluten]] and starches to align. The autolyse is credited to [[Raymond Calvel]], who recommended it as a way to reduce kneading time and thereby improve the flavor and color of bread.<ref>{{cite book|last1=Calvel|first1=Raymond|title=The taste of bread : a translation of Le Goût du pain, comment le préserver, comment le retrouver|date=2001|publisher=Aspen Publishers|location=Gaithersburg|isbn=0834216469|page=30}}</ref> |
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''''' |
'''''Proving the yeast''''' is a hydration or dissolving 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: {{math|yeast weight x 4}} {{=}} {{math|water weight}}.<ref name="DiMuzio_pg_22" /> |
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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 it first dissolves then begins to grow, a layer of foam is developed by the action of the yeast, a sign of primary fermentation and live yeast. Typically, using US customary volume units, ¼ cup (≈ 60 mL) water at {{convert|105|-|115|°F|°C|}} and ½ teaspoon (≈ 2.5 mL) of sugar are used,<ref name=Cunningham_1984>{{cite book |author=Cunningham, Marion |title=The Fannie Farmer Baking Book |publisher=Knopf (Random House) |location=New York |year=1984 |isbn=0-394-53332-1 }}</ref> or expressed differently, a sugar weight of about 3.5% of the water's weight. While this sugar may be [[sucrose]] or table sugar, instead it may be [[glucose]] or [[maltose]].<ref name="Navy.Baking.Handbook.1961" /><ref>{{cite book |author1=Baltzer, Lynne E. |author2=Gilmore, Shirley |title=Food preparation study course: quantity preparation and scientific principles |publisher=Iowa State Press |location=Ames, Iowa |year=2002 |page=80 |url=https://books.google.com/books?id=GF7Vul_ztsEC&printsec=frontcover&pg=PA80#v=onepage&q&f=false |isbn=0-8138-2711-6}}</ref> |
Yeast viability can be tested by mixing yeast in warm water and sugar, and following a short rest period during which it first dissolves then begins to grow, a layer of foam is developed by the action of the yeast, a sign of primary fermentation and live yeast. Typically, using US customary volume units, ¼ cup (≈ 60 mL) water at {{convert|105|-|115|°F|°C|}} and ½ teaspoon (≈ 2.5 mL) of sugar are used,<ref name=Cunningham_1984>{{cite book |author=Cunningham, Marion |title=The Fannie Farmer Baking Book |publisher=Knopf (Random House) |location=New York |year=1984 |isbn=0-394-53332-1 }}</ref> or expressed differently, a sugar weight of about 3.5% of the water's weight. While this sugar may be [[sucrose]] or table sugar, instead it may be [[glucose]] or [[maltose]].<ref name="Navy.Baking.Handbook.1961" /><ref>{{cite book |author1=Baltzer, Lynne E. |author2=Gilmore, Shirley |title=Food preparation study course: quantity preparation and scientific principles |publisher=Iowa State Press |location=Ames, Iowa |year=2002 |page=80 |url=https://books.google.com/books?id=GF7Vul_ztsEC&printsec=frontcover&pg=PA80#v=onepage&q&f=false |isbn=0-8138-2711-6}}</ref> |
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Different bread varieties will have different process requirements. These are generally classified as either [[Straight dough|straight]] or [[sponge and dough|sponge dough]] processes. Straight doughs will require only a single mixing period.<ref name="Oregon State University" /> 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 dioxide bubbles that have formed.<ref name="ciril.hitz">{{cite book|last1=Hitz|first1=Ciril|title=Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home|date=2009|publisher=Quarry Books|isbn=9781616735265|pages=50–56|url=https://books.google.com/books?id=4j44xnk4hYAC&pg=PA51#v=onepage&q&f=false|accessdate=2014-08-27}}</ref> Sponge doughs will need multiple mixing periods.<ref name="Oregon State University">{{cite web |title=Bread Preparation Processes |publisher=Oregon State University |url=http://food.oregonstate.edu/learn/pop/bread4.html |archiveurl=https://web.archive.org/web/20110606195018/http://food.oregonstate.edu/learn/pop/bread4.html |archivedate=2011-06-06 }}</ref> |
Different bread varieties will have different process requirements. These are generally classified as either [[Straight dough|straight]] or [[sponge and dough|sponge dough]] processes. Straight doughs will require only a single mixing period.<ref name="Oregon State University" /> 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 dioxide bubbles that have formed.<ref name="ciril.hitz">{{cite book|last1=Hitz|first1=Ciril|title=Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home|date=2009|publisher=Quarry Books|isbn=9781616735265|pages=50–56|url=https://books.google.com/books?id=4j44xnk4hYAC&pg=PA51#v=onepage&q&f=false|accessdate=2014-08-27}}</ref> Sponge doughs will need multiple mixing periods.<ref name="Oregon State University">{{cite web |title=Bread Preparation Processes |publisher=Oregon State University |url=http://food.oregonstate.edu/learn/pop/bread4.html |archiveurl=https://web.archive.org/web/20110606195018/http://food.oregonstate.edu/learn/pop/bread4.html |archivedate=2011-06-06 }}</ref> |
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''''' |
'''''Overproving''''' 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 proving, can be determined by time at specific temperatures or by 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 '''''underproofed''''' 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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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 more dense. An overproofed bread may even collapse in the oven as the volume of gas produced by the yeast can no longer be contained by the gluten structure. |
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 more dense. An overproofed bread may even collapse in the oven as the volume of gas produced by the yeast can no longer be contained by the gluten structure. |
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'''''Retarding''''' 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. 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. |
'''''Retarding''''' 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. 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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== |
==Proving equipment== |
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[[File:Home_Bread_Proofer.jpg|thumb|200px|left|Bread proofer for home use]] |
[[File:Home_Bread_Proofer.jpg|thumb|200px|left|Bread proofer for home use]] |
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[[File:Raskeskab.jpg|thumb|200px|right|Commercial dough proofer]] |
[[File:Raskeskab.jpg|thumb|200px|right|Commercial dough proofer]] |
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To ensure consistent results and maintain baking schedules, specialized tools are used to manipulate the speed and qualities of fermentation. |
To ensure consistent results and maintain baking schedules, specialized tools are used to manipulate the speed and qualities of fermentation. |
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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 |
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 proving box, proving oven or proving cabinet. The warm temperatures increase the activity of the yeast, resulting in increased 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 around 70F / 21C up to about 115F / 46C (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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A '''''dough retarder''''' is a [[refrigerator]] used to control the fermentation of yeast when |
A '''''dough retarder''''' is a [[refrigerator]] used to control the fermentation of yeast when proving 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 ''[[Lactobacillus|Lactobacilli]]'',<ref name="Gänzle_Ehmann_Hammes">{{cite journal |vauthors=Gänzle MG, Ehmann M, Hammes WP |title=Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation |journal=Appl. Environ. Microbiol. |volume=64 |issue=7 |pages=2616–23 |date=July 1998 |pmid=9647838 |pmc=106434 }}</ref> which produce flavoring products such as [[lactic acid]] and [[acetic acid]]. 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 50F / 10C, while home bakers typically use refrigerators set at about 40F / 4C or below. |
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[[File:M0354 57-6-107 1.jpg|thumb|200px|right|Wicker Banneton<br/>(rye straw |
[[File:M0354 57-6-107 1.jpg|thumb|200px|right|Wicker Banneton<br/>(rye straw proving basket)]] |
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A '''''banneton''''' is a type of basket used to provide structure for shaped loaves of bread during |
A '''''banneton''''' is a type of basket used to provide structure for shaped loaves of bread during proving. Banneton baskets are also known as brotform or proving baskets. It is normally used for doughs that are too soft or wet to maintain their shape while rising. Proving baskets are distinct from [[Bread pan|loaf pans]] in that the bread is normally removed from these baskets before baking. Conventionally, these baskets are made out of [[wicker]],<ref>https://www.meilleurduchef.com/cgi/mdc/l/en/shop/product/mfr-lined-wicker-banneton-round-1-kg.html</ref> but some modern proving baskets are made out of [[rattan]].<ref>https://www.amazon.com/dp/B006WBUGEQ</ref> [[Cane (grass)|cane]],<ref>[http://www.brotformen24.de/gebrauchsanweisung.php?lang=en Usage manual for wood pulp and cane bannetons (Company: Ernst Birnbaum, Owner: Dr. Steffen Heinig )]</ref> [[spruce]] pulp,<ref>http://www.souschef.co.uk/long-wood-pulp-banneton.html</ref> [[terracotta]],<ref>https://www.fantes.com/mason-cash-round-unglazed-terracotta-banneton-875-in</ref> or [[polypropylene]].<ref>https://www.meilleurduchef.com/cgi/mdc/l/en/shop/product/mfr-banneton-proving-basket-plastic-oval-750-g.html</ref><!-- there are no [[silicone]] Banneton, Brotform, or proving baskets --> 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 [[Bread#Crust|crust]]. Bannetons come in round or oblong shapes. |
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[[File:8_couche.jpg|thumb|200px|right|Couche in use]] |
[[File:8_couche.jpg|thumb|200px|right|Couche in use]] |
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Alternatively, a '''''couche''''' (pronounced ''koosh''), bakery couche, or |
Alternatively, a '''''couche''''' (pronounced ''koosh''), bakery couche, or proving cloth, can be used on which to proof dough. They are used for longer loaves, such as [[baguette]]s. Couches are typically made of [[linen]]. They should not be washed as 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 proving. |
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Breads such as sandwich loaves and brioche are normally proofed in the '''''[[bread pan]]''''' in which they will be baked. |
Breads such as sandwich loaves and brioche are normally proofed in the '''''[[bread pan]]''''' in which they will be baked. |
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==See also== |
==See also== |
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{{portal|Food}} |
{{portal|Food}} |
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{{Commons category| |
{{Commons category|Proving}} |
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* [[Bread]] |
* [[Bread]] |
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* [[Fermentation]] |
* [[Fermentation]] |
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==External links== |
==External links== |
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{{Wiktionary| |
{{Wiktionary|proving}} |
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* {{Youtube|FcOaaooyNf8|Baking with a Banneton}} |
* {{Youtube|FcOaaooyNf8|Baking with a Banneton}} |
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{{Bread}} |
{{Bread}} |
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{{DEFAULTSORT: |
{{DEFAULTSORT:Proving (Baking Technique)}} |
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[[Category:Baking]] |
[[Category:Baking]] |
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[[Category:Leavening agents]] |
[[Category:Leavening agents]] |
Revision as of 22:21, 30 July 2018
Proving (or rarely blooming), as the term is used by bakers, is the final rise of shaped bread dough before baking. It refers to a specific rest period within the more generalized process known as fermentation. Fermentation is a step in creating yeast breads and baked goods where the yeast is allowed to leaven the dough.
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".
Proving yeast (as opposed to proofing the shaped bread dough) refers to the process of first dissolving yeast in warm water,[1] a needed hydration step when using active dry yeast.[note 1][2][3][4] Proving can also refer to testing the viability of yeast by dissolving it in water and feeding it sugar or carbohydrate.[5] If the yeast is viable, it will feed on the sugar and produce a visible layer of bubbles on the surface of the water mixture.
Dough processes
![](http://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Breaddough1.jpg/200px-Breaddough1.jpg)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Breaddough2.jpg/200px-Breaddough2.jpg)
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 mixing, kneading, and folding, as well as division, shaping, and panning. Work periods are typically followed by rest periods, these occur when dough is allowed to sit undisturbed. Particular rest periods include, but are not limited to, autolyse, bulk fermentation and proving. Proving, also sometimes called final fermentation, is the specific term for allowing dough to rise after it has been shaped and before it is baked.
Some breads begin mixing with an autolyse. This refers to a period of rest after the initial mixing of flour and water, a rest period that occurs sequentially before the addition of yeast, salt and other ingredients.[6][7] This rest period allows for better absorption of water and helps the gluten and starches to align. The autolyse is credited to Raymond Calvel, who recommended it as a way to reduce kneading time and thereby improve the flavor and color of bread.[8]
Proving the yeast is a hydration or dissolving 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: yeast weight x 4 = water weight.[4]
Yeast viability can be tested by mixing yeast in warm water and sugar, and following a short rest period during which it first dissolves then begins to grow, a layer of foam is developed by the action of the yeast, a sign of primary fermentation and live yeast. Typically, using US customary volume units, ¼ cup (≈ 60 mL) water at 105–115 °F (41–46 °C) and ½ teaspoon (≈ 2.5 mL) of sugar are used,[5] or expressed differently, a sugar weight of about 3.5% of the water's weight. While this sugar may be sucrose or table sugar, instead it may be glucose or maltose.[2][9]
Fermentation typically begins when viable baker's yeast or a starter culture is added to flour and water. Enzymes in the flour and yeast create sugars, which are consumed by the yeast, who in turn produce carbon dioxide and alcohol. Specifically, the grain enzyme diastase begins to convert starch in the grain to maltose. The baker's yeast enzyme maltase converts maltose into glucose, invertase converts any added sucrose to glucose and fructose, and zymase converts glucose and fructose to carbon dioxide gas which makes the dough rise, and alcohol which gives the baked bread flavor. Sourdough starters also produce lactic and acetic acids, further contributing to flavor. When the yeast cells die, they release high quantities of a protease which snip protein strands, and in large dieoffs result in soft, sticky dough, less baked volume and a coarse crumb,[2] but in smaller dieoffs, increase dough extensibility and baked volume.[10]
Different bread varieties will have different process requirements. These are generally classified as either straight or sponge dough processes. Straight doughs will require only a single mixing period.[11] 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 dioxide bubbles that have formed.[12] Sponge doughs will need multiple mixing periods.[11]
Overproving 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 proving, can be determined by time at specific temperatures or by 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 underproofed 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.
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 more dense. An overproofed bread may even collapse in the oven as the volume of gas produced by the yeast can no longer be contained by the gluten structure.
Retarding 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. 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.
Proving equipment
![](http://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Home_Bread_Proofer.jpg/200px-Home_Bread_Proofer.jpg)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Raskeskab.jpg/200px-Raskeskab.jpg)
To ensure consistent results and maintain baking schedules, specialized tools are used to manipulate the speed and qualities of fermentation.
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 proving box, proving oven or proving cabinet. The warm temperatures increase the activity of the yeast, resulting in increased 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 around 70F / 21C up to about 115F / 46C (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.
A dough retarder is a refrigerator used to control the fermentation of yeast when proving 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 Lactobacilli,[13] which produce flavoring products such as lactic acid and acetic acid. 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 50F / 10C, while home bakers typically use refrigerators set at about 40F / 4C or below.
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(rye straw proving basket)
A banneton is a type of basket used to provide structure for shaped loaves of bread during proving. Banneton baskets are also known as brotform or proving baskets. It is normally used for doughs that are too soft or wet to maintain their shape while rising. Proving baskets are distinct from loaf pans in that the bread is normally removed from these baskets before baking. Conventionally, these baskets are made out of wicker,[14] but some modern proving baskets are made out of rattan.[15] cane,[16] spruce pulp,[17] terracotta,[18] or polypropylene.[19] 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 crust. Bannetons come in round or oblong shapes.
![](http://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/8_couche.jpg/200px-8_couche.jpg)
Alternatively, a couche (pronounced koosh), bakery couche, or proving cloth, can be used on which to proof dough. They are used for longer loaves, such as baguettes. Couches are typically made of linen. They should not be washed as 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 proving.
Breads such as sandwich loaves and brioche are normally proofed in the bread pan in which they will be baked.
See also
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Notes
- ^ Instant dry yeast may be placed directly into flour undissolved.
References
- ^ Barbara G. Salsbury (2006). Preparedness principles: the complete personal preparedness resource guide. Bountiful, Utah: Horizon Publishers. p. 70. ISBN 0-88290-806-5.
Proving yeast involves letting the yeast sit in warm water for about five minutes before it is ready to mix with other ingredients.
- ^ Peter Reinhart (2001). The bread baker's apprentice: mastering the art of extraordinary bread. Berkeley: Ten Speed Press. p. 61. ISBN 1-58008-268-8.
... active dry yeast is grown on larger grains of nutrient that have to be dissolved first in warm water (this is called proving the yeast).
- ^ a b DiMuzio, Daniel T. (2010). Bread baking: an artisan's perspective. Hoboken, N.J.: John Wiley & Sons. p. 22. ISBN 0-470-13882-3.
Active dry yeast ... must be resuscitated in 4-5 times its own weight in warm (100-110°F) water, which is then subtracted from the quantity of total water in a bread formula. The time for blooming or proving the yeast in warm water is around 10 minutes....
- ^ a b Cunningham, Marion (1984). The Fannie Farmer Baking Book. New York: Knopf (Random House). ISBN 0-394-53332-1.
- ^ Calvel, Raymond (2001). The taste of bread. Gaithersburg, Md: Aspen Publishers. p. 31. ISBN 0-8342-1646-9. Retrieved Jun 4, 2011.
- ^ Gisslen, Wayne (2008). Professional baking. New York: John Wiley. ISBN 0-471-78349-8.
- ^ Calvel, Raymond (2001). The taste of bread : a translation of Le Goût du pain, comment le préserver, comment le retrouver. Gaithersburg: Aspen Publishers. p. 30. ISBN 0834216469.
- ^ Baltzer, Lynne E.; Gilmore, Shirley (2002). Food preparation study course: quantity preparation and scientific principles. Ames, Iowa: Iowa State Press. p. 80. ISBN 0-8138-2711-6.
- ^ Wolfgang Aehle (2007). Enzymes in Industry: Production and Applications. Weinheim: Wiley-VCH. pp. 109–111. ISBN 3-527-31689-2. Retrieved 2012-01-29.
- ^ a b "Bread Preparation Processes". Oregon State University. Archived from the original on 2011-06-06.
- ^ Hitz, Ciril (2009). Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home. Quarry Books. pp. 50–56. ISBN 9781616735265. Retrieved 2014-08-27.
- ^ Gänzle MG, Ehmann M, Hammes WP (July 1998). "Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation". Appl. Environ. Microbiol. 64 (7): 2616–23. PMC 106434. PMID 9647838.
- ^ https://www.meilleurduchef.com/cgi/mdc/l/en/shop/product/mfr-lined-wicker-banneton-round-1-kg.html
- ^ https://www.amazon.com/dp/B006WBUGEQ
- ^ Usage manual for wood pulp and cane bannetons (Company: Ernst Birnbaum, Owner: Dr. Steffen Heinig )
- ^ http://www.souschef.co.uk/long-wood-pulp-banneton.html
- ^ https://www.fantes.com/mason-cash-round-unglazed-terracotta-banneton-875-in
- ^ https://www.meilleurduchef.com/cgi/mdc/l/en/shop/product/mfr-banneton-proving-basket-plastic-oval-750-g.html
Further reading
- Jeffrey Hamelman (2004). Bread: A Baker's Book of Techniques and Recipes. John Wiley & Sons, Inc. ISBN 978-0-471-16857-7
- Peter Reinhart (1998). Crust & Crumb: Master Formulas for Serious Bread Bakers. Ten Speed Press. ISBN 978-1-58008-003-3
- Nancy Silverton (1996). Breads from the La Brea Bakery. Villard Books. ISBN 0-679-40907-6 (USA)
External links
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