Proofing (also called proving or less blooming ), as this term is used by bakers, is the last increase of bread dough formed before baking. This refers to a special rest period in a more general process known as fermentation . Fermentation is a step in creating yeast bread and baked goods in which yeast is allowed to loosen the dough.
The period of fermentation breaks is not always explicitly mentioned, and may appear in the recipe as "Let the dough go up." When they are named, the terms include "mass fermentation," "first rise," "second increase," "final proof" and "shaped evidence".
Yeast proof (as opposed to proof of bread-shaped dough) refers to the process of dissolving the first yeast in warm water, the required hydration step when using active dry yeast. Proofing may also refer to testing the viability of yeast by dissolving it in water and feeding it sugar or carbohydrates. If the yeast is feasible, it will eat sugar and produce a bubble layer visible on the surface of the water mixture.
Video Proofing (baking technique)
Dough process
The process of making bread yeast involves a series of alternating work and rest periods. The working period occurs when the dough is manipulated by the baker. Some working periods are called mixing , kneading , and fold , and sharing , forming , and panning . Period work is usually followed by a break time, this happens when the dough is left undisturbed. Special rest periods include, but are not limited to, autolyse , mass fermentation and checks . Proofing , also sometimes called final fermentation , is a specific term to allow the batter to rise after it is formed and before baking.
Some breads start mixing with autolyse . This refers to the period of rest after the initial mixing of flour and water, the period of breaks that occur sequentially prior to the addition of yeast, salt and other ingredients. This rest period allows better water absorption and helps gluten and starch to harmonize. Autolyse is credited to Raymond Calvel, who recommends it as a way to reduce the time of rejuvenation and thus increase the taste and color of the bread.
yeast proofing is a process of hydration or dissolution that occurs when a dry yeast is mixed with warm water and allowed to rest for a short time. The minimum water weight required can be calculated: yeast weight x 4 = water weight .
The sustainability of the yeast can be tested by mixing the yeast in warm water and sugar, and after a short period of rest where the first dissolves then begins to grow, the foam layer is developed by the action of yeast, the sign of primary fermentation and the life of the yeast. Typically, using the usual US volume unit, ¼ cup (? 59.1 mL) of water at 105-115Ã,  ° F (41-46Ã,  ° C) and Ã,½ teaspoon (Ã,? 2.5 mL) of sugar used, or otherwise different, heavy sugar about 3.5% by weight of water. While this sugar may be sucrose or table sugar, it may even be glucose or maltose.
Fermentation usually begins when a proper bread yeast or starter culture is added to the flour and water. Enzymes in flour and yeast produce sugars, which are consumed by yeast, which in turn produces carbon dioxide and alcohol. In particular, the diastase grain enzyme begins to change the starch in wheat to maltose. Maltase yeast enzyme turns maltose into glucose, invertase converts sucrose added to glucose and fructose, and zymase converts glucose and fructose into carbon dioxide gas which makes the dough rise, and the alcohol that gives the baked bread taste. Sourdough starter also produces lactic acid and acetate, which further contribute to flavor. When the yeast cells die, they release large amounts of proteases that cut the protein strands, and in large form produce soft, sticky dough, less roasted volume and crumbly crumbs, but in smaller form, increase the ability to extend the dough and grill volume.
Different bread varieties will have different process requirements. These are generally classified as straight dough processes or sponges. The straight dough will only require one mixing period. During mass fermentation, a straight dough recipe can instruct a baker to "beat" or "deflate" the dough, while the baker will use terms such as "stretching," "folding," and "degassing," which means removing the gas from the bubble- bubble dioxide that has been formed. Sponge dough will require several mixing periods.
Overproofing occurs when the fermented dough has been resting for too long. The bubbles have grown so large that they have appeared and sprinkled, and the baked dough at this point will produce bread with a bad structure. The length of the rest time, including the examination, can be determined by time at a certain temperature or by characteristics. Often the "poke method" is used to determine if the dough has improved long enough. If the dough, when stabbed, will be back soon, under waterproof and need more time. Some breads are considered fully proven if the indents left by the poke reappear slowly, while others are considered fully proven when the pivot stays and does not return.
Properly proven bread will balance the gas production with the ability of the bread gluten structure to hold it, and will show a good oven spring when baked. Bread that is under or over the fire will have less spring season and become more solid oven. An overproofed bread may even collapse in the oven because the volume of gas produced by the yeast can no longer be contained by the structure of gluten.
Slowness can occur at any time during fermentation and is done by placing the dough into a dough of retarder, refrigerator, or other cold environment to slow down yeast activity. The slowing stages are often used in sourdough bread recipes to allow bread to develop its distinctive flavor. The cold fermentation stage is sometimes used to develop flavors in other crafter buns, with part of the dough ("pre-fermentation") before final mixing, with whole dough during mass fermentation, or at the final fermentation stage after formation. Maps Proofing (baking technique)
Proofing Tools
To ensure consistent results and maintain a cooking schedule, special tools are used to manipulate the speed and quality of fermentation.
A proofer dough is a warming chamber used in grilling that encourages fermentation of dough by yeast through warm temperatures and controlled moisture. This is also called a proofing box, proofing oven or proofing cabinet. Warmer temperatures increase yeast activity, resulting in increased production of carbon dioxide and higher and faster increases. The dough is usually allowed to rise in the proofer before baking, but can also be used for the first hike, or mass fermentation. The desired proofer temperature can range from about 70F/21C to about 115F/46C (cold temperature is achieved in dough retarder, see below). Commercial bakers typically use large proofers, temperature and humidity are controlled, while home bakers use various methods to create a warm and moist environment for increased batter. Examples include a house oven with a bowl of water and a pilot lamp, a box with a bowl of hot water in it (water is replaced periodically to keep warm), or a top counter (electrical appliance) designed for home use.
A dough retarder is a refrigerator used to control yeast fermentation during dough inspection. Lowering the dough temperature produces slower, longer rides with more varied fermentation products, resulting in a more complex flavor. In making sourdough bread, cold reduces the activity of wild yeast compared to Lactobacilli , which produces flavoring products such as lactic acid and acetic acid. Sourdough that is wasted before baking can produce more acidic bread. To prevent the dough from drying, the airflow inside the retarder is kept to a minimum. Home bakers can use other fabrics or coverings for the dough that is stored for a longer time in the refrigerator. Commercial bakers often inhibit dough around 50F/10C, while home bakers usually use refrigerators that are set at around 40F/4C or below.
A banneton is the type of basket used to provide a structure for bread-shaped bread during the examination. Banneton's basket is also known as a brotform or proofing basket. Usually used for dough that is too soft or wet to maintain its shape while rising. The test basket is different from the bread pan because the bread is usually removed from this basket before being roasted. Conventionally, this basket is made of woven, but some modern check baskets are made of rattan. sugar cane, fir porridge, terracotta, or polypropylene. A banneton will sometimes have liner liners, generally made of linen, to prevent the dough from sticking to the side of the basket. Banneton becomes less sticky with use because a small amount of flour accumulates in it. These baskets are used both to provide bread with the shape and moisture of the crust. Banneton is round or longitude.
Alternatively, couche (pronounced koosh ), bread couche, or proofing cloth, can be used to prove the dough. They are used for longer breads, such as baguettes. The sofa is usually made of linen. They do not have to be washed because the flour that accumulated in the weave creates a less sticky surface. The couch is sprinkled lightly with flour, then the dough is shaped placed on it and the folds are placed to separate and support them during inspection.
Breads like sandwich patties and brioche are usually proven in the bread pan where they will be roasted.
See also
- Bread
- Fermentation
- The bread thermometer
- Lame (kitchen tool)
- Roller docker
Note
References
Further reading
- Jeffrey Hamelman (2004). Bread: A Baker's Book of Techniques and Recipes . John Wiley & amp; Sons, Inc. ISBNÃ, 978-0-471-16857-7
- Peter Reinhart (1998). Crust & amp; Crumbs: The Main Formula for Bread Serious . Ten Press Speed. ISBN: 978-1-58008-003-3
- Nancy Silverton (1996). Bread from La Brea Bakery . Villard Books. ISBN 0-679-40907-6 (US)
External links
- Baking with Banneton on YouTube
Source of the article : Wikipedia
0 Comments