Challah proofing in loaf pans. Bread covered with linen proofing cloth in the background.

Proofing 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". Strucla, a type of sweet bread from Europe which resembles challah Challah, hallah (חלה), Barches (German and western Yiddish), Barkis (Gothenburg), Bergis (Stockholm), khala (Russian), khale (eastern Yiddish) is a traditional Ashkenazi Jewish bread eaten on Shabbat and Jewish holidays except Passover, when leavened bread is not allowed. ... A bread pan is a kitchen utensil in which bread is cooked. ... Linum usitatissimum L. - Flax Torn linen cloth, recovered from the Dead Sea Linen is a material made from the fibers of the flax plant. ... Typical divisions Ascomycota Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota Basidiomycotina (club fungi) Urediniomycetes Sporidiales Yeasts are unicellular, eukaryotic microorganisms classified in the kingdom Fungi. ... For the 1970s rock and roll band, see Bread (band). ... Leaven is a raising agent for bread. ...

Process

It has been suggested that Autolyse be merged into this article or section. (Discuss)

Croissants proofing on plastic tray.

During proofing, yeast converts glucose and other carbohydrates to carbon dioxide gas which gives the bread rise and alcohol which gives it flavor. Bacteria which coexists 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. Image File history File links Please see the file description page for further information. ... Autolyse (AH-toh-lees) refers to a crucial step in the bread making process, but it is often omitted by baking cookbooks and textbooks. ... A croissant. ... Glucose (Glc), a monosaccharide (or simple sugar), is the most important carbohydrate in biology. ... Carbohydrates (literally hydrates of carbon) are chemical compounds that act as the primary biological means of storing or consuming energy, other forms being fat and protein. ... Carbon dioxide is a chemical compound composed of one carbon and two oxygen atoms. ... Lactic acid (IUPAC systematic name: 2-hydroxypropanoic acid), also known as milk acid, is a chemical compound that plays a role in several biochemical processes. ...

Proofing is divided into a number 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 break 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 flavor. Autolyse is a period of rest allowed for bread to relax during stages between longer proofs. White Vienna Sourdough loaves sometimes arrive on shelves at speeds in excess of 75mph Sourdough is a symbiotic culture of lactobacilli and yeasts used to leaven bread. ...

Proofing Equipment

Rising bread can be seen in the proofing oven behind the counter on the right.

To ensure consistent results, specialized tools are used to manipulate the speed and qualities of fermentation. Download high resolution version (1152x768, 235 KB) Wikipedia does not have an article with this exact name. ... Download high resolution version (1152x768, 235 KB) Wikipedia does not have an article with this exact name. ...

A dough proofer is a chamber used in baking that encourages fermentation of dough by yeast through warm temperatures and controlled humidity. The warm temperatures increase the activity of the yeast, resulting in increased carbon dioxide production and a higher, faster rise. Dough is typically allowed to rise in the proofer before baking. Fermentation in progress Fermentation typically refers to the conversion of sugar to alcohol using yeast. ... Dough Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. ... Typical divisions Ascomycota Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota Basidiomycotina (club fungi) Urediniomycetes Sporidiales Yeasts are unicellular, eukaryotic microorganisms classified in the kingdom Fungi. ... Wikibooks Cookbook has an article on Baking Baking is the technique of cooking food in an oven by dry heat applied evenly throughout the oven or only from the bottom element. ...

A banneton basket viewed from below.

A dough retarder is a refrigerator used to control the fermentation of yeast when proofing dough. Lowering the temperature of the dough produces a slower, longer rise with more varied fermentation products, resulting in more complex flavors. In particular, cold reduces the activity of the yeast relative to the lactobacilli, which produce flavoring products such as lactic acid and acetic acid. It has been suggested that Freezer be merged into this article or section. ... Fermentation in progress Fermentation typically refers to the conversion of sugar to alcohol using yeast. ... Typical divisions Ascomycota Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota Basidiomycotina (club fungi) Urediniomycetes Sporidiales Yeasts are unicellular, eukaryotic microorganisms classified in the kingdom Fungi. ... Dough Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. ... Species L. acidophilus L. bulgaricus L. casei L. plantarum L. reuterietc. ... Lactic acid (IUPAC systematic name: 2-hydroxypropanoic acid), also known as milk acid, is a chemical compound that plays a role in several biochemical processes. ... Acetic acid, also known as ethanoic acid, is an organic chemical compound best recognized for giving vinegar its sour taste and pungent smell. ...

A banneton is a type of basket used to provide structure for the sourdough breads during proofing. Proofing baskets are distinct from loaf pans in that the bread is normally removed from these baskets before baking. Traditionally these baskets are made out of wicker, but many modern proofing baskets are made out of silicone. Frequently a banneton will have a cloth liner to prevent dough from sticking to the sides of the basket. These baskets are used both to provide the loaf with shape and to wick moisture from the crust. Banneton baskets are also known as Brotform or proofing baskets. Alternatively, a couche or proofing cloth can be used to proof dough on or under. Couche are generally made of linen or other coarse material which the dough will not stick to and are left unwashed so as to let yeast and flour collect in them, aiding the proofing process. White Vienna Sourdough loaves sometimes arrive on shelves at speeds in excess of 75mph Sourdough is a symbiotic culture of lactobacilli and yeasts used to leaven bread. ... A bread pan is a kitchen utensil in which bread is cooked. ... A wickerwork scratching post A wicker balloon basket capable of holding 16 passengers. ... Silicone caulking can be used as a basic sealant against water and air penetration. ... Dough Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. ...

External links

• The Oliver 596D Proofer

References

• Nancy Silverton (1996). Breads from the La Brea Bakery. Villard Books. ISBN 0-679-40907-6 (USA)