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Proofing bread dough

After the pieces of dough have received a certain shape, they are proofed. Proofing of the dough in the formed pieces is necessary so that the compacted pieces of dough, after being processed by hand or by machine, are loosened with carbon dioxide generated in the dough as a result of fermentation.

The properties of rye and wheat dough are different, and therefore the proofing should be carried out differently. After rolling or molding, pieces of rye dough are proofed and then fed into the oven. When working with wheat dough, it is necessary to give the pieces of dough two proofings - preliminary and final.

Pre-proofing is the first proofing given to the dough pieces after they have been rolled or rounded by hand.
The second, or final, proofing is given to the dough after blooming (rolls) or seaming and can be very different in time. After the final proofing, the dough enters the oven.

The final proofing time will depend on the quality of the flour, on the type and weight of bread, on the lifting force of the yeast and sourdough, on the temperature of the dough and ambient temperature, the consistency of the dough, etc. Proofing time will be longer with: strong flour, rich products, low weight, little yeast and leaven, bad yeast and leaven, low temperature, steep dough and increased salt.
The faster the dough is allowed to dry, the better the bread will be. Proofing time for wheat bread weighing 0.8 kg (French roll) from 20 to 30 minutes.

Proofing test readiness determined organoleptically. Usually, the dough that has spread out becomes softer. Proofing dough increases in volume. If, with light finger pressure, the indentation on the surface of the dough piece quickly disappears, then the proofing is still insufficient. With normal proofing, the depression disappears slowly. When the dough has already stood, it becomes flat and not elastic.

Proofing may be insufficient, normal or excessive
When insufficient and excessive Proofing bread is unsatisfactory. In the first case, with insufficient fermentation, the dough, getting into the oven, heats up, as a result of which the release of carbon dioxide increases. The gas tends to escape from the dough and breaks through the dough where the crust later forms. The bread is obtained with a tear off the top crust (shaped) or with side protrusions (hearth), there may also be cracks in the crumb.
Excessive proofing stops the emission of carbon dioxide, the pressure inside the dough decreases, the dough falls off and becomes flat.
Normal Proofing is characterized by the state of the dough when the internal pressure and the gravity pressure of the dough are balanced.

In the production of such products as French and Toulon rolls, which should have a good scallop on the surface during baking, insufficient or excessive proofing sharply worsens the appearance of the products - in the first case, an irregular scallop is obtained, and in the second case, the latter is completely absent.

Crumb porosity also varies with the nature of the proofing. With normal proofing, the pores have a round shape, with insufficient proofing - elongated upward and with excess proofing - flat, elongated parallel to the bottom crust of the bread.

When determining the readiness of the proofing test it should be borne in mind that the dough planted in the oven in the first minutes will still increase in volume, since fermentation is still continuing until the yeast dies... At the same time, the more the dough is weighed, the longer the fermentation in the oven will be, since the temperature inside the bread rises more slowly with a large weighed weight than with a small one. If this is not taken into account, then you can get bread of unsatisfactory quality (such as with excess proofing).

Furnace temperature you also have to bear in mind and, depending on this, give the dough to the oven with different proofing.
IN hot the oven is given the dough with normal proofing. Here, a crust forms quickly, and fermentation in the dough soon stops.
When cold ovens, the dough should be planted with insufficient proofing, since the formation of a crust and penetration of heat inside the dough is slower and the proofing in such an oven will take longer.

Proofing of dough pieces is carried out on boards that can be installed on trolleys or in special proofers (proofers). In the latter case, forms or boards with dough are installed on special cradles that are suspended from a chain. The speed of the chain with cradles (conveyor) can be adjusted depending on the time required for proofing this type of product.

Pre-proofing is carried out at the temperature of the cutting room. The final proofing of the dough requires an elevated temperature (32-35 ° C) and relative humidity (75-80 ° / 'o). These conditions, of course, can be created only in special proofing chambers, where warm and. wet air.

The dough, which is proofed in insufficiently humid air (without steam), is ventilated and a crust forms on its surface. The bread has a thicker top crust and cracks. The latter are explained by the fact that with an increase in the volume of the dough in the oven, the surface of the bread, on which a crust has formed from winding, does not have elasticity, cracks.
Dry proofing (without steam) can be carried out provided that the airing and drying of the dough is eliminated by stopping the strong air circulation and covering the dough pieces with clean French and sheet handkerchiefs.

Source: L. M. Plotnikov, M. F. Kolesnikov "350 varieties of bakery products"
Newbie
Thank you! Very useful information.
This moment is somewhat incomprehensible to me:
Quote: Admin
The porosity of the crumb also varies with the nature of the proofing. With normal proofing, the pores have a round shape, with insufficient proofing - elongated upward and with excess proofing - flat, elongated parallel to the bottom crust of the bread.
I was diligently examining the photo of the crumbs of my bread. And what? There are holes of all three types, and, as it were, even in the same proportions. How to determine if the dough has not stood up or overstayed?
Eh, I would like to see the pictures ... for clarity ...
Admin
I have already given you the addresses several times where to look for the "correct bread" with the correct proofing - from our authors in the Yeast bread section, and communicate with them more often When the holes of the author's breads from the x / oven are mastered, let's go further, master the holes of other geometric shapes , then it will be clear which side to start with
Newbie
Excuse me, they look the same to me. Even more so, if the recipe is laid out, then the bread is correct. What is there to learn then?
Admin
Quote: Newbie

Excuse me, they look the same to me. Even more so, if the recipe is laid out, then the bread is correct. What is there to learn then?

Well .... sorry
Not all of the displayed breads are "correct", just people really want to post their recipes on the forum, and as a rule, these are their first breads. The result is bread - and people are happy, but to understand the "correctness", then they begin to understand, when they look at other author's recipes, the technology is honored ... the experience will be added.

Try to bake at least according to the authors' recipes Omela, Twist, Sonadora, AXIOMA, Yana, these authors have wonderful breads in the oven and have a lot to learn, and they will never refuse help and comments
Tsakhes
Admin, friend!
I know you have a theme for beginners from scratch
pliz tell me how to find, thank you
Newbie
Quote: Admin
technology is revered ...

yes, there is only one algorithm - the ratio of liquid, salt / sugar, yeast to flour, and the correct bun. And then vary and replace what and how you want (within the normal range). Another thing is the tough cooking time in HP. And here a lot of factors influence the dough. And I still can't understand what dough should ideally be before baking. Then it seems to me that I did not get enough and rose a little, I turn off the stove. And literally in a few minutes - here you are, it has already stopped. The recipe is the same, the ingredients are the same, the bun is the same - but the results are different.
I thought, at least the holes will help you figure it out
Or completely trust HP - what happens will work out. Only now I am very nervous about failures
Admin
Quote: Tsakhes

Admin, friend!
I know you have a theme for beginners from scratch
pliz tell me how to find, thank you

Here we go, friend: The bread did not work out again, I did everything strictly according to the recipe. What can be wrong? , WE READ EVERYTHING CAREFULLY !!!
And especially CAREFULLY AND REMEMBER UNDERSTANDING BREAD IN HOMEMADE BREAD

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