Can be a tough call even for the experienced, especially if working with a stiff dough.
To start with the obvious: it's not proofed enough when you've just finished shaping it; it's proofed too much when it starts to fall before it goes to the oven!
In between those extremes there is a range, and I'm used to thinking in terms of "full proof" (all you think it can stand without falling) and "3/4 proof". I hardly ever go to a full proof, and don't care to go much over 3/4 proof.
Sometime after the dough is made up it will be what I call "fully relaxed", meaning the resistance from handling has subsided. Well fermented doughs can go into the oven at this point very nicely but will tolerate more rising than this without problems- I like the oven spring to stretch the crust tight, which seems to happen when the dough is not fermented past the 3/4 point.
The loaf should be strong enough so that you can handle it without fear of it falling- if you have to baby it it's very possibly overproofed, although there are other considerations, including gluten development, salt level, and age of the dough before makeup. (Young doughs tend to be weak and have poor volume and oven spring.)
The touch test is to poke the dough with your finger. You want the dough to accept the touch without falling and also to return most of the dough to its original state. Just a hint of a dimple is OK.
Some of these generalizations will not apply to all approaches and others may have better imput!
Can be a tough call even for the experienced, especially if ...
The touch test is to poke the dough with your finger. You want the dough to accept the touch without falling and also to return most of the dough to its original state. Just a hint of a dimple is OK...
Hope this helps.
:-)Muff
[/quote]
You bet it helps!!!
That explanation nearly quantifies the amount of indentation allowed, and takes time and temperature out of the equation! Hmmm, I'll be using indentation (in cm) vs. time, for the second rise now. Thanks!
My basement and garage are getting cooler this time of year, mid to low 60'sF, and I may be able to mix, proof in garage, then bake right away. Simplifying things even more.
Replies
Can be a tough call even for the experienced, especially if working with a stiff dough.
To start with the obvious: it's not proofed enough when you've just finished shaping it; it's proofed too much when it starts to fall before it goes to the oven!
In between those extremes there is a range, and I'm used to thinking in terms of "full proof" (all you think it can stand without falling) and "3/4 proof". I hardly ever go to a full proof, and don't care to go much over 3/4 proof.
Sometime after the dough is made up it will be what I call "fully relaxed", meaning the resistance from handling has subsided. Well fermented doughs can go into the oven at this point very nicely but will tolerate more rising than this without problems- I like the oven spring to stretch the crust tight, which seems to happen when the dough is not fermented past the 3/4 point.
The loaf should be strong enough so that you can handle it without fear of it falling- if you have to baby it it's very possibly overproofed, although there are other considerations, including gluten development, salt level, and age of the dough before makeup. (Young doughs tend to be weak and have poor volume and oven spring.)
The touch test is to poke the dough with your finger. You want the dough to accept the touch without falling and also to return most of the dough to its original state. Just a hint of a dimple is OK.
Some of these generalizations will not apply to all approaches and others may have better imput!
Hope this helps.
:-)Muff
[quote=Muff]
Can be a tough call even for the experienced, especially if ...
The touch test is to poke the dough with your finger. You want the dough to accept the touch without falling and also to return most of the dough to its original state. Just a hint of a dimple is OK...
Hope this helps.
:-)Muff
[/quote]
You bet it helps!!!
That explanation nearly quantifies the amount of indentation allowed, and takes time and temperature out of the equation! Hmmm, I'll be using indentation (in cm) vs. time, for the second rise now. Thanks!
My basement and garage are getting cooler this time of year, mid to low 60'sF, and I may be able to mix, proof in garage, then bake right away. Simplifying things even more.