Why is proving important in bread making

A low scaling weight bread must be properly formulated; meaning the use of higher amounts of oxidizing agents, strengthening enzymes and vital wheat gluten. Here, a reliable and consistent proofing process becomes an essential part of the successful production of highly aerated bread.

These conditions imply that the dough is more susceptible to cell rupture or weakness, increasing the need for dough strengtheners and gluten use. In the same higher temperature scenario, naturally occurring enzymes in flour, plus enzymes added as part of dough conditioner mixes, will become more active as the internal temperature of the dough is increased. Protease, xylanase, alpha- and beta-amylases will all increase in their activity rates directly affecting the structure.

This causes weakness issues — increasing the requirements for oxidizing agents and vital wheat gluten so that absorption levels are not decreased. In the worst cases, enzymatic activity can get so high that it leads to systemic breakdown of the dough, which is no longer capable of keeping up with gas production and expansion. This leads to considerable yield loss as many dough pieces may need to be discarded prior to baking, or simply baked without meeting finished product volume specifications increasing waste.

By using this device, bakers can accurately track humidity and temperatures both product and ambient inside the proof box. This sensor and data recording device can be used by any bakery to validate equipment performance, and recall that data at any time for analysis, realizing a minimization of process variations, an increase in production yields and a reduction of waste towards greater profitability for the business.

We will like to know to operation details to run the proofing chamber for breads. Please guide. If you post it on our Baking Industry Professionals group , our team and community may be able to help with an answer.

It is during bulk fermentation that the yeast does the majority of its work, helping your dough gain flavor as alcohol and other byproducts are produced and gain structure as carbon dioxide inflates the bread. At comfortable room temperature, bulk fermentation will take one to two hours.

As a rule, a warmer dough will rise faster than colder dough, so make sure you take stock of your prep environment. After punching down , kneading , folding , and stretching your dough, you will portion out the dough into serving sizes or loaves.

You get it ready for its final proof by putting it into its final shape. You can place the shaped dough into baskets, bowls, or bread pans, cover with towels, and perform a shorter second rise at room temperature or in the refrigerator. During this time, the loaves should nearly double in size. Proofing loaves in the fridge, known as retarding , will slow down the final rise. This can give your loaves more flavor and make them easier to handle and score before baking.

Over proofing occurs when a fermenting dough has rested too long, resulting in the bubbles growing so large that they pop. Dough baked at this point would result in a bread with poor structure. Under proofing can also negatively affect the structure. Before you do that, take your fermented dough, knock the air out and place it on a lightly floured surface.

I find that when I knead my dough for 10 minutes until it passes the windowpane test, it takes less time to rise. When you knead dough, you are essentially helping the gluten formation, giving it a little push up the backside, if you will. It will rise, I promise! When you have shaped your dough and placed it in the tin or tray you will bake it with, it can take as little as 30 minutes for it to rise, but not much longer than 1 hour and a half.

I can appreciate, however, that not every country is blessed with a tropical climate, and the UK is certainly not one of these countries unfortunately. My top tip to making a warm environment for dough to flourish and ferment in is by turning the oven on to the lowest temperature it can go.

A few minutes before you are ready to let your dough rise for the first time, turn the oven off and let it cool slightly. You just want to create a warm enough environment. The hot water will provide a warm and moist environment necessary for the yeast to leaven the dough. Sign up to our newsletter to get more articles like this delivered straight to your inbox.

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