Final proofing produces an aerated dough with optimum shape and volume when baked. Proofing happens in a controlled atmosphere with warm and humid conditions. Proofing temperature is generally higher than fermentation temperature, at around 32–54℃ (90–130℉).
Mix the dough with lukewarm 100°F (38°C) water, then ferment at 85-90°F (30-32°C). Temperatures above 90°F (32°C) may adversely affect the flavor of yeast bread. Pre-ferments that rise overnight need a cool temperature to help ensure that they don't over-ferment while unattended. Set the Proofer to 70-72°F (21-22°C).
To proof bread in the oven, place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Stash your dough on the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm and steamy environment for the dough—exactly what you want for a good rise.
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.
9. A proofer (aka proofing oven, proofing cabinet, dough proofer, proofing drawer, or proof box) is a warm area (70-115°F) designed to maximize proofing by keeping dough warm and humid.
100°–110°F is the ideal temperature for Active Dry Yeast. 120°–130°F is the ideal temperature for RapidRise® and Bread Machine Yeast. Liquids help bloom the yeast, and the right moisture levels can dictate a bread's final texture.
Look: Your dough should be about double the size it was when it started. If it's in a bowl covered with plastic wrap, then use a marker to trace an outline of the dough on the plastic — the dough is done rising/proofing when it stretches beyond that mark by about double.
Proofing, also sometimes called final fermentation, is the specific term for allowing dough to rise after it has been shaped and before it is baked. Some breads begin mixing with an autolyse.
Temperature matters
Nail the sweet spot — warm enough to rise at a decent rate, yet cool enough to develop flavor — and you're golden. Studies have shown that the optimum temperature for yeast to grow and flavor to develop is 75°F to 78°F. (Interested in the science behind the data?
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.
An overproofed dough won't expand much during baking, and neither will an underproofed one. Overproofed doughs collapse due to a weakened gluten structure and excessive gas production, while underproofed doughs do not yet have quite enough carbon dioxide production to expand the dough significantly.
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.
For lean-dough breads the recommended doneness is 190–210°F (88–99°C), while enriched-dough breads are done at 180–190°F (82–88°C) (S. Labensky, et.
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.
Lightly flour your finger and poke the dough down about 1". If the indent stays, it's ready to bake. If it pops back out, give it a bit more time. The poke test is especially helpful for free-form breads like cinnamon rolls.
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.
Lightly flour your index finger and press it gently into the dough, about to the bed of your fingernail. If the indentation remains and doesn't spring back/fill in, then the bread is well risen and ready for the oven.
If you want to let you dough proof for longer, try bulk-fermenting it in a cooler place, but don't allow it to go longer than three hours or structure and flavor may be compromised. For the workhorse loaf, a bulk proof of approximately two hours gives us the optimal balance of flavor and texture.
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.
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.
Dough may not have been kneaded enough. Kneading 'exercises' the gluten in the bread and gives it the elasticity to hold in the air bubbles produced by the yeast. It is these air bubbles that cause the dough to expand and rise.
Rising it in a slightly warmed oven
Leaving dough on the counter, heat your oven at the lowest temperature to 76°C/170°F for ONLY ONE MINUTE and turn it OFF — This is crucial! Set a timer so you don't forget.
Once the sugar has been evenly distributed throughout the water, add the yeast. Stir gently and let it sit. After 5 or 10 minutes, the yeast should begin to form a creamy foam on the surface of the water.