tip re. how long to proof yeast bread after shaping

G

Guest

Guest
I don't remember where I got this tip but I copied it from somewhere. I find it to be reliable although I don't poke all the way to the first joint.

To test dough for adequate proofing, just poke it lightly with a finger - about as deep as the first finger joint. If it springs completely back it's underproofed and needs more time. If it springs about halfway back, leaving an indentation that remains, it's ready for the oven. If, however, their is no spring back and the indentation fully remains, then you've probably over-proofed it. In general, err on the side of slightly underproofing if you're unsure

 
I'm copying and pasting this and all of Joe's help on a file so

I will be armed and ready! And I picked up fresh yeast today....LOL Thanks for this Cindy

 
My favorite tip was learning to use a probe thermometer at the end of the baking time.

Most bread doughs change scent around 190-200 degrees. If you don't "smell" the dough, more than likely the interior dough is only around 180 and will be raw to the taste.

Since I've learned this (KA french baguette, I think) my breads and rolls have been much more consistent. With filled items (like nut rolls or cinnamon rolls), I make sure I probe around the edges or away from the filling, which usually has sugar and would skew the results.

 
I've seen you say this before Marilyn. Are we talking about an

instant read thermometer? I'm interested in this but up to now my problem has been the rise. I hope to get that right at least for now but let's say I now know what I have been doing wrong. Is it my little instant read thermometer?

 
I use an instant-read thermometer in French bread--200* is done. Of course, this only applies

on days when I can find the thermometer.

 
Yes, see link. I never paid attention before--or else I tried that insane "rap on the bottom..."

trick that is supposed to tell you it's done. I kept listening for an Alpian echo to resound back: "It is done...done...done...."

...and get the same response when I rap on a cantelope...which is NOTHING!

So this is more dependable. I hate cutting in a loaf of bread that is fine on the end, but damp in the middle. This avoids that problem.

NOTE: This works for yeasty bread recipes...I've never tested it for quick breads, like zucchini, pumpkin, etc. Not sure if the 200 degree mark is right for those.

http://www.crateandbarrel.com/oxo-digital-instant-read-thermometer/s444807?a=1552&device=c&network=g&matchtype=&gclid=CNTQwdS4lLwCFcI-MgodXGYAKA

 
Ok, that's the same as mine. And quick breads are the only bread

I can make. I want beautiful yeast bread creations!! sigh....

 
You must log in or register to reply here.
Back
Top