Identifying Proofing Levels in Dough | Baking Techniques
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- Опубликовано: 12 янв 2025
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Finally a video that explains proofing very well.
Straight to the point yet thorough
This is the best video that demonstrates it! Thanks!
Thanks! I always find descriptions of proofing to be mysterious, but yours is really helpful.
Best video ever on proofing, thanks for the under/perfect/over comparison!
So glad you find it so helpful!
I’m 52 and on the spectrum and I’ve always had a hard time getting the proof right. You’ve explained it in a way I understand. Thank you so much 😊
So glad that this helped you!!
Same for my adhd brain 👌🏼
Best demonstration I’ve seen!
I always struggle with this. Thanks for making proofing clear and simple.
So glad to hear it was helpful!
Thanks for a great video! As a followup to the what can you do with an over-proofed loaf question, many times you can salvage an over-proofed loaf by kneading it, perhaps adding some more flour if the dough is very weak, loafing it, and then letting it rise again. This time, catch it sooner! As a rule of thumb, each subsequent rise takes about half the time of the previous one, so this is not the time to leave the house and go shopping!
Been making bread for 30 years. Great tutorial! Knowledge is power (in this case - control). This is very important!
Glad you enjoyed it!
Very helpful...thanks for sharing ❤
Thank you for short and clear explanation!🌺
Our pleasure!
perfect proofing explanation so far i ve ever seen...
Thank you!!!
The very best sign of checking proofing - something I struggled with for a long time!
Much obliged - greetings from Norway.
🤩
Subscribed, of course!
what a grrrreat video! Very clearly showing the difference and a really big help. Thanks so much!
So glad you found it useful!
Thank you. Nice to the point explainer!
Great in every way, thanks!
Thanks for making both tutorials on proofing. They are very very intresting! Hope you keep on posting these amazing tutorials. 🙏🏼
Thank you for telling us this! We will bringing you amazing content!!
Thank you! This is exactly what I needed and explained very well. I'm excited to perfect the art of making dough from scratch :)
Gah! So happy to finally understand proving dough! TYSM for explaining it so clearly! ❤
Thanks, very good video. They should make one with the bulk fermentations.
* With the overfermented bread you can stretch it on a shovel and improvise a Roman pizza !!.
Sorry my English, I'm Argentine hehe !.
Yes! That's a great way to use overfermented dough!! And your English is better than my Spanish!!
Nice idea.
If you want to get a really thin crust pizza you can deliberately over-proof so that the dough is very slack and easy to stretch out.
Awesome explanation!! Thank you.
This is what I was looking for! Every other video showed what happens to overproofed doughs when baked like what am I going to do with it un-bake it and save the dough?
Thanks for sharing, really well explained and helpful:)
Thanks for the information
wonderfully explained - thanks!
Great explanation. Best I've seen.
Thanks for sharing your knowledge. This is the demonstration and explanation I needed. But when do they go into the fridge for cold fermentation? After testing the proofing? or did these doughs just come out of the fridge? I appreciate you sacrificing some dough.
You can bake overproofed bread in a bread tin and it will come out ok but not as good as a properly proofed dough.
True! It will still taste nice though, even if it lacks some height and structure :)
Perfect - I’ll remember those tips 🍞🥖 x
Thank you, really helpful!
Thank you! Would these tips work for gluten free dough?
How does the poke test work when cold fermenting in the fridge overnight? The dough is cold and tight. Trying to figure this out as I still have problems with gauging just when the bulk is done and time for the baskets and fridge.
Thank you. Nobody has explained the "poke". Can an over proofed dough punch dough ever be saved?
how to prevent over-proofing which is something i've always done but don't know how to correct it?
May I ask what were the bulk ferment timings of each loaf?
Do these tests work if you're baking a loaf straight out of the refrigerator? I usually bulk, shape and store at ~33°F until 2-3 minutes before I bake.
They aren't as reliable with cold dough, so it's safest to make sure that your loaf is properly fermented after before going into the fridge.
However. A lot of sourdough bread bakers use the fridge for the second and final proof, because of convenience (timing) and apparently taste enhancing. But the poke test does not work with refrigerated dough... what's is your take on this?
Is this after the bf or after cold Proofing. Or it should.be the same?
Thank you
Did your sample doughs come out of fridge or were they left out in room temperature?
Thank you
The poke test works best with dough at room temperature.
@@ChallengerBreadware thank you in this case my bread was over proofed 😅
Thanks
So what should we do with the over-fermented dough? Bake it or throw away?
You can put it in a loaf tin for some structural support, or make focaccia! It will still taste delicious.
@@ChallengerBreadware Thank you for your reply. 🙏🏻😊
@@cloudtam9931 You're welcome! Happy baking!
We all should know the first example.
I wish I knew this two hours ago.
so now I know, my dough was always overproofed. It never held the shape when I take it out from a banneton.
Can you not just cook the over proofed bread?
You can bake over proofed bread and it will be delicious. It will just not have the same structure as a properly proofed loaf. If the dough is way over proofed to the point where it won't hold shape, you can bake it as a focaccia instead.
@tia jewels I watched a vid from a baker who said if it is overproofed to reshape it and bake it off. I’ve also heard do not score overproofed dough. But maybe this all depends on how far gone it is.
@@plowe7981 Over proofed bread is not likely to hold its shape well, so re-shaping it usually isn't very helpful. But it can easily be enjoyed as focaccia, pizza dough, or even baked in a loaf tin for some structural support.
It would of been nice if you cooked the bread and cut it so we could see the difference
Check out our video showing that here :) ruclips.net/video/-9eDtpkGMS4/видео.html
white flour, in white cloth in basket on white counter top... bro honestly i cant see anything. i got trolled.
T H A N K Y O U
👍🤓🙏🙏🙏
I wish he would have BAKED the breads so we could have seen the difference
I really want to like this video. But your demonstrating a lot of things visually and I can't see a damn thing. The color contrast is horrible.
Seems like the advice is good though
While the explanation is good the video doesn't show the dough clearly. An overhead shot of pale dough in a pale basket on a pale counter doesn't provide enough contrast. Who edited this?
Sorry to hear you're having trouble viewing it! It may help to adjust your monitor settings.
After 6 YT "proofing" videos, i guess words like gluten, CO2, yeast/sugars remaining or bubble trapping/retention have NOTHING to do with bread making...OK
We're still waiting for the SoloSailor video with the *correct* terminology throughout.
It's literally a video about how to tell if your dough is proofed, would you prefer an in depth analysis of the entire breadmaking process?