BM dough option question.

butterfly72

I've decided to make a french stick today using my panasonic BM. Its preparing the dough now! When its finished I need to 'Leave to prove'. As I understand this means leaving it for a while in a warm place to rise:o (This is confusing me because in the French Dough program part of the process includes a long rising period - up to 2hr 40m). If I still have to prove despite the 'rise' process in the program how long do I leave it? Also, I don't really have a lot of time tonight.. whats the quickest way I can do this?

One other quick question. In the instructions that came with the BM it says that when using the 'french' selection the bread is crisp because sugar is not used. However, the french dough recipe DOES include sugar. The only usual ingredient not used in actually butter. Is this an error?

thanks

rosalie-lavender

I have a panasonic breadmaker too and have made both the french bread and the bread sticks. I have just checked my book and the ingredients are the same as you said sugar in one and not the other likewise the butter.

I haven't ever noticed the differences in ingredients but both turned out alright when I made them.

thriftlady_2

Proving the dough means proving the yeast is still working;) You let rise for a long time, then shape and prove for about 30 mins.

Butterfly_Brain

You have to knock the dough back first (punching all the air out of it)
Then Shape into the loaf you want , cover and leave in a warm place to prove and when doubled in size bake in the oven HTH