#11  
Old 09-10-2012, 07:58 AM
heliman's Avatar
Il Pizzaiolo
 
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,167
Default Re: Bread Proofing

On that note - what is the recommended proofing time for a batch of pizza dough (bulk) when done in a proofing chamber i.e. under controlled conditions?

The reason I ask is that I proofed some yesterday at 35C for 90 minutes and the dough was overproofed and had thin spots and was very puffy.
__________________
/ Rossco
Reply With Quote
  #12  
Old 09-10-2012, 11:51 AM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Bread Proofing

Hi Rossco!

I don't think there is so much a magic "preferred" proofing time other than what is appropriate for the yeast level. That said, I think the best process (from my experience) is to try to get the yeast level to a fully active well populated yeast population during the bulk fermentation. The time for that would be highly variable as a function of the dosing of yeast in the final dough and the bulk fermentation temperature.

Once we achieve the robust yeast population one would form loaves and to my thinking the final proof could/should be relatively fixed in duration. But there are always variables so it is never fixed.

At SFBI they vary final proofing time as function of dough development. More developed doughs are given shorter bulk, and longer final proofs in order to give the dough more time to relax (and give a more open crumb). Less developed doughs are given longer in bulk and shorter in final for they are not as "tight".

The whole topic of proofing is, in my mnd, a bit magical and elusive in character.

Be Well!
Jay
Reply With Quote
  #13  
Old 09-10-2012, 10:08 PM
WJW WJW is offline
Journeyman
 
Join Date: Jan 2012
Location: Camarillo, CA
Posts: 387
Default Re: Bread Proofing

I can see where humidity would make a difference with respect to "skin". That makes sense. I have never made any attempt to raise humidity while proofing, but we are only about six miles from the ocean and our average humidity is around sixty percent.

Thanks for the info gentlemen.

Bill
Reply With Quote
  #14  
Old 09-22-2012, 07:06 AM
Peasant
 
Join Date: Feb 2012
Location: Adelaide
Posts: 36
Default Re: Bread Proofing

commercially a bread proofer will run at 35 centigrade and 85% humidity.

heating a domestic oven to the lowest posibal temperature about 40C and putting a dish of hot water in the oven and turning the oven off will give reasonable results.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bread Proofing Baskets in OZ bimbo Australia 8 05-31-2013 04:18 AM
My journey to prefect Hearth Bread banhxeo76 Hearth Bread and Flatbread 70 03-08-2013 01:13 PM
Today's Bread, Proofing, and 1000th Posting! texassourdough Hearth Bread and Flatbread 9 07-12-2010 06:48 PM
Bread Cook-off Sunday! 70chevelle Hearth Bread and Flatbread 3 10-27-2008 02:40 PM
Playing with bread fundamentals maver Hearth Bread and Flatbread 8 02-25-2008 10:42 PM


All times are GMT -7. The time now is 05:58 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC