#Bread Proofing

TIPS AND TRICKS THURSDAY 🍞 Cold kitchen? Here’s how to proof dough using your dryer. Save this for your next baking day and share it with someone who always struggles with dough in the cold. What the how-to? Comment ❄️ and I’ll send it right over! No link. Be sure to follow for more tips and tricks. The leftover warmth creates a dark, cozy space that helps dough rise without drying out. #baking #bread #sourdough #lifehack #homemade

under=no indent, over=no spring back If the dough is over proofed the best thing to do is degas it, re-shape it, and re-proof it #baking #bread #bakersofinstagram #breadmaking #breadbaking #bake #breadlover #breadproofing #food #foodstagram

The proof is in the poking. @ouichefsteve explains the science of properly proofed bread.

❄️ Proofing tips! ❄️ It can be so difficult to follow your typical proofing routine when temperatures are changing, so here are some quick tips if you are moving into winter/colder weather: 1. Mix you dough with warm water! 2. Use more sourdough starter 3. Use a proofer or proof in the oven with just the light on. 4. Extend your proofing time! If you liked these tips, save this post for the future! If you have more questions about making sourdough, I have a 1-on-1 Q&A session in my link in bio! #sourdough #bread #foodie #tutorial #trending #viral #baking #homebaker

How to tell when bread is done proofing Cinnamon Raisin Swirl Bread (yield: 1 9x5 inch loaf) Dough: 1 c (227g) water 1 1/2 tsp instant yeast 3 c (420g) bread flour 2 tbsp milk powder 2 oz (57g) unsalted butter, softened 1 egg 2 tbsp (25g) sugar 1 1/2 tsp fine salt 1 egg, beaten for egg wash Filling: 1 1/2 oz (43g) unsalted butter, softened 3 tbsp (38g) brown sugar 2 tbsp (17g) bread flour 1 tbsp cinnamon 1 tsp vanilla extract pinch of fine salt 1/2 c (75g) raisins, chopped 1. Make the dough by adding the water and yeast to the bowl of a stand mixer and stir together. Leave for a minute to allow the yeast to dissolve. 2. Add the remaining dough ingredients to the bowl and mix on low with the dough hook until everything is combined. Turn the speed up to medium low and mix until the dough reaches full gluten development (7-10 minutes). 3. Place the dough in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour or until doubled in size. 4. Make the filling by mixing all the ingredients together until a paste forms. 5. Preheat the oven to 350F (180C) and grease a 9x5 inch loaf pan with baking spray. 6. Deflate the dough and pat out into a 9x9 inch square. Spread the filling in an even layer all over the dough. Roll up in a tight spiral and place in the prepared pan. 7. Let proof until a slight indent bounces back roughly halfway (approximately 45 min - 1 hr). 8. Brush with egg wash and bake for 40-45 min or until golden brown. 9. Let cool in the pan for 5 minutes and then remove from the pan and transfer to a cooling rack to cool completely. #baking #bread #breadmaking #bakersofinstagram #cinnamon #breadbaking

Understanding how to bulk ferment dough is the key to making sourdough bread successfully. Why? Because when done correctly, “a successful bulk fermentation will result in bread dough that’s smooth, strong, and easy to handle; as well as well-risen with considerable yeast and bacteria populations.” — The Perfect Loaf Bulk fermentation = The dough’s 1st rise Skipping or shortening bulk will result in underdeveloped flavors and an undesirably tight crumb structure. What is the difference between the bulk fermentation and the proof? Proofing is frequently mistaken for bulk fermentation. While both involve resting and rising the dough during fermentation, proofing occurs once the dough is shaped for baking. Proof = SHAPED dough before baking, also considered the 2nd rise Questions? I’d love to help! #bulkfermentation #sourdoughbaking #sourdoughfermentation #firstrise #bread

🍞 Sourdough PROOFING, how to know it’s ready for the oven! Using a floured thumb, press down into your dough when you think it’s final rise is complete. If your indent slowly springs back like it’s waking up from a nap and stays about halfway indented, you’re READY to bake! 🔹 OVERPROOFED: Your thumbprint will not bounce back at all. All the gas and energy in the dough has been used during fermentation. 🔹 UNDERPROOFED: Your thumbprint will bounce back right away, and the surface will return to flat. Let it proof on counter for 30 more minutes, then do another thumb test. More sourdough tips and the recipe you see here, my Everyday Sourdough Bread can be found on heartbeetkitchen.com ! ❤️ •••••••• #sourdoughbaking #bakingvideo #bakingtips #sourdoughrecipe

I am often asked whether my dough rises in the fridge during the cold proofing? And the answer is yes, it still does, and this video will help you visualise it. This is 950g dough, in a 22x13cm banneton (internal dimensions) I keep my fridge is at 6C, and this dough has been in the fridge for around 14h, after a bulk of 7h at 20C/68F I don’t cover the dough in the fridge (no need, it’s not drying out the dough as it happened in other refrigerators) If the bulk fermentation is shorter than the dough requires, and you move it to the fridge too early, it might not rise at all. So next time try to extend the time on the counter and see if any improvement Also check the temperature of your fridge. If you keep it at 3-4C, again it might not rise as it’s too cold. More time in bulk helps If the bulk fermentation is longer than it should and the dough over-ferments already before being shaped, after fridge the dough would have risen excessively, sometimes overflow, be wobbly (see through patches/bubbles), not hold it shape when flipped over. Next time consider reducing the bulk fermentation time, or give it just couple of hours in the fridge instead of overnight and bake it sooner Hope this helps! #sourdoughexplained #sourdough #sourdoughbread #sourdoughstarter #artisanbread #fermentation #bread #breadmaking #breadbaking #realbread

How to stop your dough spreading out after cold proofing

Cold Proof or Not? What You’re Missing ❄️🍞 Is cold proofing really worth the wait? Yes and here’s why. Cold proofing, or retarding your dough in the fridge overnight (or longer), does much more than just give you baking flexibility. It transforms your sourdough: ✅ Improves flavor – The long, slow fermentation allows acetic acid bacteria to develop, adding a deeper, more complex tang. ✅ Enhances crust color & texture – Cold dough caramelizes beautifully in the oven, giving you that deep golden crust. ✅ Easier scoring – Cold dough is firmer and easier to score cleanly, helping create controlled oven spring and beautiful ears. ✅ Boosts oven spring – If proofed correctly, cold dough springs better in the oven, producing a taller loaf. But don’t feel forced — not all loaves need it. ⏰ Want a same-day bake with a mild flavor? Stick to room temp. 🌙 Want deeper flavor, better texture, and a flexible schedule? Cold proof is your best friend. Tried my foolproof sourdough recipe yet? 🍞 Rebaked by many with great results — my Classic Sourdough Recipe Card is available now! Grab it via the link in bio or in my Recipe Highlights.

Let me preface by saying homemade bread is good bread. My family never once has complained if a loaf is under or overproofed. They don’t even know what that means! They just take a slice or two and happily eat it. So don’t get stressed out. If you like your bread THAT IS ALL THAT MATTERS. But if you want to continue to improve and hone in on your sourdough making it is helpful to be able to read your crumb and know how to improve. So let’s talk through some of the signs that can present with either! OVERPROOFED- needs less time proofing -extremely sticky and weak (easily tears) -doesn’t hold shape either in shaping or when turned out of the proofing basket -bakes flat and spreads -scoring may not open up/lack of ear -crumb separating from the crust -very airy inside but dense because the loaf collapses on itself which typically produces lots of small/medium size holes throughout -crust can become pale and shiny UNDERPROOFED- needs more time proofing -no jiggle to the dough, tight -pale or shiny crust -dense and gummy interior -sponge like crumb -large tunnel holes, especially at the top -big holes surrounded by very dense areas -crust tearing or exploding out in unintended areas Keep practicing and making little tweaks. The more you bake sourdough bread the better feel you get for your dough and knowing when it’s ready. But in the end bread is bread and it’s all good in my book 🥰 Are you more likely to underproof or overproof? Let me know in the comments! #sourdough #bread #wildyeast #breadproofing

Did you know that bread making isn’t really as hard as you think watching complex videos! Here is a simple breakdown of all the steps required to make a fluffy bakery style bread! Recipe All purpose flour (maida) - 360g or 3 cups Milk - 240g or 1 cup Active dry yeast - 7g or 2tsp Sugar - 30g or 2tbsps (add half in wet half in dry) Salt - 9g or 1/2 tbsp Milk powder - 8g or 1 tbsp Softened butter 60g or 1/4th cup Yield - 550g bread loaf Loaf size - 8inch loaf or half kg loaf Baking - pre heat oven to 180*c with fan mode on, bake for 30minutes - 1. Activate active dry yeast in room temp (22*c - 30*c) milk, mixed with half of the sugar. 2. In a big bowl, add all purpose flour (maida), sugar, salt and milk powder. Add the bloomed yeast and start kneading. 3. Once the dough comes together and no dry flour is left, add softened butter. Continue to knead for 15 minutes and then perform windowpane test. This indicated adequate gluten formation in your dough to facilitate a good rise. 4. Shape dough into a ball and let the dough rise till it triples in size (bulk fermentation). This may take anywhere between 1 hour - 3 hours depending on the temperature. 5. Deflate the dough and shape into your preferred bread. Let rise again till double in size (second proofing). 6. Apply some butter on the loaf and bake in a pre heated oven at 180*c with fan mode on for 30 minutes. 7. Always let bread cool down (do not cover) before demoulding and cutting. Enjoy! #bread #breadmaking #breadmakingforbeginners #breadinfo #bread #egglessbread #explorepage #explore #veg #bakery #eggless #egglessbaking #vegerianrecipe #monsoon #bake