PROOFING. During the proofing stage, the yeast continues to produce large amounts of carbon dioxide gas in the dough. Proper proofing contributes to “sealing” the skin of the donut. The two important factors for proper proofing are correct temperature and correct moisture.
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.
When touched, a properly proofed donut will hold an indentation without collapsing. If the indentation returns to the surface, the donut is underproofed. If the donut collapses when touched, it is overproofed.
Bulk fermentation (aka first fermentation or first rise) is the dough's first resting period after yeast has been added, and before shaping. 5. Proofing (aka final fermentation, final rise, second rise, or blooming) is the dough's final rise that happens after shaping and just before baking.
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.
Generally speaking, yes, you need to cover the dough while it's rising. Covering the dough will create a warm moist atmosphere for the dough to rise nicely in. If it's cold or dry the dough won't rise as well as it should.
Place the dough in the oven and close the door. Opening the oven door will lower the heat a bit, and that's okay (you're aiming for 75 to 85 degrees). Keep the dough closed for the duration of the proofing time according to your recipe.
The dough should generally be proofed for around 1 to 4 hours at a warm temperature or overnight (or more) at a cold refrigerator temperature. As the proofing temperature increases, the total fermentation time will decrease.
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.
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.
Let your donuts rise
Light, fluffy donuts just do not happen without a proper proof. If you try to fry before they've risen, you'll end up with fried bread, sure, but there will be nothing light and delightful about it.
Use bread flour – the key ingredient in this recipe, for soft doughnuts, is bread flour. Using bread flour guarantees that your doughnut will come out fluffy. Know your yeast – Follow the steps in the recipe notes if using active dry yeast.
If the bench time is too long, volume could be lost in the proofing process; the donuts will shrink during frying; the texture will be coarse; and the flavor will not be up to your standards.
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.
The crumb structure of an under proofed loaf will be tight and gummy. Because it was not given enough time to develop and trap CO2 gasses, the crumb structure will be very dense, with uneven air bubbles.
The best place to let dough rise is a very warm place. On a warm day, your counter will probably do just fine. But if your kitchen is cold, your oven is actually a great place. Preheat oven to 200 degrees for 1-2 minutes to get it nice and toasty, then turn it off.
Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.
Doughs should be proofed at a warm room temperature, ideally between 75°F and 80°F. If your room is too cold, you can place the dough in a standard oven (that is off) with no pilot light and the oven light turned on, or in a microwave (also off) next to a bowl of very hot water.
High temperatures can cause premature over fermentation, which will result in wet, sticky sourdough. You need to make sure that you keep your kitchen at a temperature between 24C - 28C (75F-82F). Alternatively, you'll need to adjust the amount of starter in your dough to suit the temperature of your kitchen.
Covering your dough with a plastic bag will stop it from drying out and delivers great results no matter how your fridge functions. But if for any reason you want to proof your dough uncovered, make sure your fridge doesn't get too dry and there aren't any fans circulating air which could cause the dough to dry out.
To put things simply, when you do not allow your bread to rise, it is going to be dense and less flavorful. it will be more akin to a cake than anything else, given that it will be just dough and not the plethora of air bubbles that make bread into the fluffy loaves that everyone knows and loves.
The temperature range reached when the oven is set for the Proof Mode is approximately 80 to 95 degrees F. Tips for Proofing: Cover the dough tightly with a cloth or greased plastic wrap. To avoid lowering the temperature in the oven while proofing, keep the door closed as much as possible.
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.
When professional bakers let dough rise, they often make use of a proof box: a large cabinet that holds the air temperature between 80 and 90 degrees and humidity around 75 percent—conditions ideal for yeast activity.