Once the dough has been kneaded, the next step is called "proofing," or "the first rise." This is the main fermentation. Think of proofing as an essential and effortless (for you) way to develop the bread's structure and flavor.
Yes. After the first rise, you can knead the dough lightly to remove some gas that causes air bubbles. This step is ideal if you want your dough to be flat and dense or if you want bread with a close crumb, like sourdough. If you prefer sourdough with an open crumb, just knead the dough lightly.
In hand kneading, the dough is put on a floured surface, pressed and stretched with the heel of the hand, folded over, and rotated through 90° repeatedly. This process continues until the dough is elastic and smooth. The dough can then be allowed to rise or "prove".
Proofing (aka final fermentation, final rise, second rise, or blooming) is the dough's final rise that happens after shaping and just before baking.
Generally, both steps are concerned with letting the dough rest and rise as fermentation continues. But the key difference is that the proofing step takes place after the dough has been shaped into its final form before baking.
The traditional way to proof bread is in a glass bowl at room temp. (You can also use a proofing basket, or a bread tin if you want to create a specific shape.) This route is perfect for nice and toasty kitchens, especially during the warmer months. To proof, cover the bowl with a damp paper towel or cloth.
Most bread recipes have two rises, a first rise (also called bulk fermentation), and a second or final rise. You can chill your dough during either the first or second rise. Your yeast won't give you much love if it's asked to do both rises in the fridge, so it's best to do one or the other at room temperature.
Proofing — sometimes referred to as the second rise — happens after risen dough is worked into its destined shape, like a loaf, braid or rolls.
Fermentation, in this instance, is the process whereby yeast break down sugars into carbon dioxide and ethanol. The alcohol produced during fermentation evaporates during the baking process. Proofing is the term used for the process of allowing bread dough to rise due to fermentation by yeast.
In bread baking, the word proofing most commonly refers to the final rise dough undergoes, which takes place after being shaped into a loaf, and before it is baked. In practice, however, the words proof and fermentation are sometimes used interchangeably.
The purpose of kneading is to develop gluten in the dough. Gluten is made of long strands of protein — it makes the dough stretchy, so it can contain the bubbles created by the yeast or sourdough culture, enabling the dough to rise. Therefore, you need to knead before rising.
Roll your dough into a ball and hold it in the air for a few seconds. If the dough remains a ball, it means that the gluten has been worked enough and is durable. If your dough flops between your fingers, it needs to be kneaded more.
If you want to use plastic to cover your bread, that's totally fine, but take care not to let it stick to the dough. A good way to prevent the plastic sticking to dough is by oiling it with olive oil, or if you're using a large bag, don't let the bag touch the dough.
Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.
These gases get trapped inside the dough buy the mesh the gluten makes. This is what causes your bread to be airy and fluffy. This mesh is formed by kneading the dough. If you do not knead a dough enough you do not give your bread a chance as the gluten did not have enough time to build that mesh.
In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.
Overproofed is when the dough has rested too long and the yeast has continued making carbon dioxide while the strength of the dough (gluten bonds) have begun to wear out. The dough will look very puffy, but when you touch it or move it you may notice it deflate or sag.
The second proving has given the bread more elasticity, and made it harder to deflate the air. Second rises may add significantly to the total time it takes to complete a loaf of bread, but the step can be essential to achieving the taste and texture inherent to a number of popular breads.
You'll end up with a loaf that doesn't expand or bake well, and that is also misshapen and very sour. While some people (including us) like that biting flavor, others may find it too sour. Mistakes are inevitable when it comes to proofing bread, but there's no need to throw out dough if it proofs too long.
If the humidity is too low, a dry skin will form on the dough, restricting expansion and causing crust discoloration. Time – Proofing time should be 60–65 minutes. Overproofing results in loaves with pale crust color, coarse grain, poor texture, and a flavor with acid overtones.
Bread recipes typically call for two rises: The first is the “bulk” rise when the dough rises in the bowl, while the second rise comes after the dough has been shaped, like when a sandwich dough proofs directly in the loaf pan.
Dough needs to be covered during the proof, but if there's a hole in your plastic wrap or you use a cloth that doesn't create a tight seal, air exposure will cause the top of your dough to become crusty and tough. Varying air temperatures can also contribute to inconsistent or incomplete proofing.
Most recipes call for the bread to double in size – this can take one to three hours, depending on the temperature, moisture in the dough, the development of the gluten, and the ingredients used. Generally speaking, a warm, humid environment is best for rising bread.