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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-29-2010, 06:35 PM   #1
leanza
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Default Best Climate to Proof Dough In.

"Some recipes call for proofing dough at room temperature, others suggest a warm environment, and still others specify a cold environment like the fridge. Is one approach better than another?"

America's test kitchen discusses the issue.

http://www.cooksillustrated.com/howt...code=L0KN5AA00
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Old 10-29-2010, 06:50 PM   #2
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thanks for sharing
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Old 10-29-2010, 07:01 PM   #3
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Don't know if this is any help I service the proofing boxes for a bagel company. They run steam into it the temp is like 90 - 100 very high humidity so the dough does not dry out.
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Old 10-29-2010, 07:06 PM   #4
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Quote:
Originally Posted by chillcoolcold View Post
Don't know if this is any help I service the proofing boxes for a bagel company. They run steam into it the temp is like 90 - 100 very high humidity so the dough does not dry out.
Thats warm. I'm thinking that they have a high volume and need a generaly fast rise on their product. The steam would keep things moist like you indicated.

Thats interesting . Introducing an extremely high humidity level.
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Old 10-29-2010, 07:19 PM   #5
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I have proofed one day bread in my microwave which no longer works. I put a large bowl of boiling water in it, wait 1 hour, remove bowl and put dough in. This gives me a fast rise. I have had good results using this method, however, I prefer using a slow proof in the refrigerator as it gets the airy, moist, sponge-like texture I prefer in rustic and sourdough loaves. For pizza and bread, I use a cold ferment for 1 day, then a cold proof for one day to get the best results.

And I use an exploding poolish.
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Old 10-29-2010, 07:23 PM   #6
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And I use an exploding poolish.
Gotta have exploding poolish.
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Old 10-29-2010, 09:41 PM   #7
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the only reason to proof dough in the fridge is to retard the speed at which the yeast does its thing - many people prefer to cold ferment their dough for a couple days (the time in the fridge would be dependent on the yeast or starter used) - I actually prefer same day dough that is balled and proofed at room temp for however long it takes to almost double in size (I go to about 75% increase). I have sped things up with a warm oven, or the microwave trick, but did not get as good (consistent) results that way. Thanks for the link!
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Old 10-29-2010, 09:51 PM   #8
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I like to proof around 80F
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Old 10-29-2010, 10:38 PM   #9
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i do the first proof overnight on the counter and as well as the second after forming the loaf. all in all about 20 hours of primary and secondary fermentation. however, i use a small amount of wild starter so if i used the fridge i would be waiting for days!!!
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Old 10-30-2010, 11:02 AM   #10
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Warm and moist , I work in a bakery for 22 years.
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Old 10-30-2010, 11:04 AM   #11
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The "Proof" setting on my oven works great...
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