What is dough proofing. Technology, stages and preparation for baking

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

What is dough proofing and why is it needed. How to do proofing correctly. What is a special cabinet for? What are the advantages of test baskets. Cooking rules. How to get a good baking base. More about this in the article.

Steps of work

Preparation of yeast dough consists of several important steps. It all starts with dividing the elastic product into equal pieces. Next comes formation. For example, if these are future pies, then they are rolled into balls and then turned into cakes so that you can put the filling. Braids and cheesecakes have their own form.

Before the pieces are cooked, they go through the next stage - proofing the dough.

What is it?

Cover the prepared baking sheet with parchment paper. Put pieces of dough on top and cover again with paper or a napkin. Put in a warm place. You can in the oven, heated to thirty-five degrees. Then wait a while.

The duration of this stage depends on the size of the piece. Future readiness stageproducts can be identified by pressing with a finger. If the hole disappears quickly enough, then the dough can be considered real.

The essence of the process

What is dough proofing? During fission and formation, carbon dioxide is expelled. Thus, porosity disappears, the product becomes elastic, rather dense.

A similar result can be achieved with an oven. If the pieces are preliminarily kept at a temperature of at least thirty degrees, the process will go much faster.

Be sure to cover the dough with a cloth so that a crust does not appear. Thanks to carbon dioxide, the dough is loosened again, so the future bread turns out to be quite fluffy and soft.

Types of proofing

It can be preliminary and final. With preliminary dough is kept on the table for at least fifteen minutes. It is also recommended to cover it with a cloth so that the top layer does not dry out.

Then proceed to the procedure for the final proofing of the dough. It is important to strictly maintain the temperature. To do this, preheat the oven to thirty-five degrees or use any warm place with the same temperature.

In large industries, ovens or chambers are used for this purpose. At home, you can use a heater. For example, put a piece of dough in a plastic bag, cover with a towel and lean against a heater. Someone thinks that such proofing of the dough will be unsuccessful. But in fact it is not.

Definitionreadiness

As a rule, you can check the readiness of the dough by pressing it with your finger. Some housewives believe that the degree of readiness can be determined by the degree of increase in the dough. Ideally, two and a half times. In fact, this method is not always suitable, since sometimes a piece of dough does not reach such a large volume. It increases only one and a half times and is considered ready. Much depends on the type and quality of flour. Therefore, it is important to learn to feel ready.

Proofing cabinet

If you wish, you can purchase a device specifically designed for this purpose. It has a special function that maintains the required humidity and temperature. Sometimes these cabinets are sold together with stoves, sometimes separately. In some of them you can install baking sheets of any size and confectionery sheets. To maintain humidity, a special container is used, into which water is poured.

How to do without an oven

If for some reason it is not possible to use the oven to prove the dough, and there is no microwave and oven in the house, there are other ways. Take a large saucepan, half of which is filled with warm water. Put wooden plywood and a baking sheet with dough on top. Next, they monitor the temperature of the water in the pan, if necessary, add a little boiling water from the kettle.

You can also heat a cast iron skillet, turn it over and place a baking sheet with the dough on top. From above it is covered with a cloth and insulated with a cap. It can also be placed near hot batteries or a heater.

Special containers

Some experienced housewives prefer to purchase special baskets for dough proofing. What is a form for bread or buns, many people know. However, not everyone is well versed in the materials from which they are made.

Today, a large selection of baskets made of different types of wood, different shapes and sizes is on sale. Which the workpiece acquires during cooking. Thanks to the perfectly matched material, the dough in the basket does not get damp or stick.

The most popular material is rattan vine. Products from the usual, as a rule, have uneven rods and burrs. A good material for baskets is hazel. Products from it are obtained very neat, with a smooth surface, have a pleasant aroma. In addition, forms covered with linen fabric can be found on sale.

It should be borne in mind that for bread and rolls it is best to use spacious baskets for dough proofing. The fact is that additional space is extremely important for an elastic product, because over time the dough increases in volume. Thanks to the cute pattern, the finished product also has an attractive appearance and perfect shape.

Cooking rules

There are rules for proofing the dough correctly:

1. If usedmicrowave or electric stove, it is extremely important to maintain the desired temperature and not exceed it. For example, at a temperature of forty-five degrees, the fermentation process slows down.
2. Proofing yeast dough for bread lasts no more than an hour and a half. Unlike buns, you can put the bread blank next to the stove, where it will perfectly reach at a temperature of about thirty degrees.
3. In the winter season, it is recommended to work with the dough, being as close to the stove as possible. Because the elastic product, which has been in a cool place for too long, getting into the oven or oven, cannot warm up completely, respectively, the fermentation process does not start.
4. Proving the dough in the oven should not take too long. Having increased to the desired size, the elastic product will begin to fall off. And then the finished products will be flat.
5. If a crust still forms on the surface, the dough can be smeared with egg white, beaten with clean water.

Experienced housewives try to work with yeast dough with the stove on. For example, at the time of cooking soups, cereals and other dishes. Thus, the temperature in the kitchen increases significantly, which means that the dough rises much better and faster.