https://www.cookipedia.co.uk/wiki/index.php?title=Proving&feed=atom&action=historyProving - Revision history2024-03-28T14:15:01ZRevision history for this page on [[Cookipedia]]MediaWiki 1.32.6https://www.cookipedia.co.uk/wiki/index.php?title=Proving&diff=228913&oldid=prevChef at 13:53, 11 March 20142014-03-11T13:53:45Z<p></p>
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</table>Chefhttps://www.cookipedia.co.uk/wiki/index.php?title=Proving&diff=228087&oldid=prevChef at 18:26, 17 January 20142014-01-17T18:26:32Z<p></p>
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<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 18:26, 17 January 2014</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===process===</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===process===</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>During '''proofing''', [[yeast]] converts [[glucose]] and other [[carbohydrates]] to carbon dioxide gas which gives the [[bread]] rise and [[alcohol]] which gives it flavour. Bacteria which coexist with the yeast consume this [[alcohol]], producing [[lactic]] and acetic acids. Different types of [[bread]] have vastly different requirements for proofing depending on their recipe. Some breads will only require a single proofing while others will need multiple periods. Between stages of proofing recipes will often instruct a cook to "punch down" or "deflate" the dough to allow the bubbles of gas which have formed in the dough to deflate without popping (called overproofing). Length of proofing periods can be determined by time or characteristics. Often the "poke method" is used to determine if a bread has risen long enough; if the bread, when poked, springs back immediately it is underproofed and needs more time.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>During '''proofing''', [[yeast]] converts [[glucose]] and other [[carbohydrates]] to carbon dioxide gas which gives the [[bread]] rise and [[alcohol]] which gives it flavour. Bacteria which coexist with the yeast consume this [[alcohol]], producing [[lactic]] and acetic acids. Different types of [[bread]] have vastly different requirements for proofing depending on their recipe. Some breads will only require a single proofing while others will need multiple periods. Between stages of proofing recipes will often instruct a cook to "punch down" or "deflate" the dough to allow the bubbles of gas which have formed in the dough to deflate without popping (called overproofing). Length of proofing periods can be determined by time or characteristics. Often the "poke method" is used to determine if a bread has risen long enough; if the bread, when poked, springs back immediately it is underproofed and needs more time.</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del class="diffchange diffchange-inline"><GoogleBanner></GoogleBanner></del></div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Proofing is divided into a number of different categories including fermentation, proofing, retarding, autolyse. [[Fermenting]] is any stage of proofing which is completed prior to the shaping of the bread. Often a third of a bread's rise will occur during this stage. Proofing is the general term for allowing a bread to rise while at room temperature after it has been shaped. Retarding is the stage in which bread is placed into a dough retarder, [[refrigerator]], or other cold environment to slow the activity of the yeast. The retarding stage is rarely found in recipes with commercial [[yeast]] but often used in [[sourdough bread]] recipes to allow the bread to develop it characteristic flavour. Autolyse is a period of rest allowed for dough to relax. After the initial mixing of flour and water, the dough is allowed to sit. This rest period allows for better absorption of water and allows the gluten and starches to align. Breads made with autolysed dough are easier to form into shapes and have more volume and improved structure.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Proofing is divided into a number of different categories including fermentation, proofing, retarding, autolyse. [[Fermenting]] is any stage of proofing which is completed prior to the shaping of the bread. Often a third of a bread's rise will occur during this stage. Proofing is the general term for allowing a bread to rise while at room temperature after it has been shaped. Retarding is the stage in which bread is placed into a dough retarder, [[refrigerator]], or other cold environment to slow the activity of the yeast. The retarding stage is rarely found in recipes with commercial [[yeast]] but often used in [[sourdough bread]] recipes to allow the bread to develop it characteristic flavour. Autolyse is a period of rest allowed for dough to relax. After the initial mixing of flour and water, the dough is allowed to sit. This rest period allows for better absorption of water and allows the gluten and starches to align. Breads made with autolysed dough are easier to form into shapes and have more volume and improved structure.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==See also==</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==See also==</div></td></tr>
</table>Chefhttps://www.cookipedia.co.uk/wiki/index.php?title=Proving&diff=207224&oldid=prevChef at 13:03, 8 March 20132013-03-08T13:03:41Z<p></p>
<p><b>New page</b></p><div>[[Image:{{PAGENAME}}.jpg|300px|thumb|right|[[Sourdough]] loaves being proved]]<br />
[[Image:No kneading whole grain bread risen.jpg|300px|thumb|right|The conservatory is an idea place to prove bread in the summer]]<br />
'''Proofing''' (also called '''proving''') is a step in creating [[yeast]] [[breads]] and baked goods where the [[yeast]] is allowed to leaven the [[dough]]. This step is not often explicitly named, and normally shows up in recipes as "Allow dough to rise".<br />
===process===<br />
During '''proofing''', [[yeast]] converts [[glucose]] and other [[carbohydrates]] to carbon dioxide gas which gives the [[bread]] rise and [[alcohol]] which gives it flavour. Bacteria which coexist with the yeast consume this [[alcohol]], producing [[lactic]] and acetic acids. Different types of [[bread]] have vastly different requirements for proofing depending on their recipe. Some breads will only require a single proofing while others will need multiple periods. Between stages of proofing recipes will often instruct a cook to "punch down" or "deflate" the dough to allow the bubbles of gas which have formed in the dough to deflate without popping (called overproofing). Length of proofing periods can be determined by time or characteristics. Often the "poke method" is used to determine if a bread has risen long enough; if the bread, when poked, springs back immediately it is underproofed and needs more time.<br />
<GoogleBanner></GoogleBanner><br />
Proofing is divided into a number of different categories including fermentation, proofing, retarding, autolyse. [[Fermenting]] is any stage of proofing which is completed prior to the shaping of the bread. Often a third of a bread's rise will occur during this stage. Proofing is the general term for allowing a bread to rise while at room temperature after it has been shaped. Retarding is the stage in which bread is placed into a dough retarder, [[refrigerator]], or other cold environment to slow the activity of the yeast. The retarding stage is rarely found in recipes with commercial [[yeast]] but often used in [[sourdough bread]] recipes to allow the bread to develop it characteristic flavour. Autolyse is a period of rest allowed for dough to relax. After the initial mixing of flour and water, the dough is allowed to sit. This rest period allows for better absorption of water and allows the gluten and starches to align. Breads made with autolysed dough are easier to form into shapes and have more volume and improved structure.<br />
==See also==<br />
* [[Finding a warm place for bread to rise]]<br />
<br />
[[Category:Cooking methods]]</div>Chef