Proving dough

thriftlady_2

I make bread at least twice a week and never do anything more complicated than leaving it in a bowl on the worktop with a damp cloth over it.

I leave it for between 1 and a half hours to 2 hours to rise. Then I shape it, put it in tins if necessary and leave to prove (you prove the yeast is still working) for about 30-40 mins.

purpleivy

I used my temperature probe to check how low I could get the fan oven. I can get it down to 40C, which seems to work well. I use dough setting on BM and then when I make rolls, shape etc and put the tray in a clean bag and put in the oven on low. Seems to work quite well. I like the idea of putting a roasting tray of water in the bottom, that would be easier than fiddling with a bag.

powershopper

I leave mine in the fridge overnight,makes a lovely even crumb loaf, but you do have to be a bit organised..............

Ishtar

If I'm making a loaf then I'll leave it up to the BM to sort it, but if I'm making rolls I use the dough setting to do the first rise, then shape and put in the oven to prove at about 60 deg C until doubled in size. Then I whack the heat up to 220 deg C and cook them. They turn out fine.

I've always had a bit of a problem with fruited buns - Chelseas work out kind of OK - but the other type are nicknamed 'rock buns' in our house....

HTH
D.

thriftlady_2

You really, truly and honestly do not have to fiddle about with warm places and tents and what have you -just leave it alone at room temperature-or leave it overnight in the fridge as Powershopper suggests. Bread does not need to be hurried.

Pink.

Hi Zziggi,

There's an earlier thread with tips on proving dough that may help so I've added your thread to it to keep the suggestions together.

Pink

catsilversword

Just read all the advice with a lot of interest- especially the bit about proving dough overnight in the fridge. Must definitely try that one.

My question - up until now, I've proved my dough in the airing cupboard. It rises fine, but in the time it take to move it from the cupboard (upstairs) to the oven (downstairs) - the dough almost always sinks. Any idea why???

Gigervamp

Does it matter? You're going to knock it back anyway before shaping it.

ubamother

I wonder if simply the bumpity bump it gets going downstairs knocks the larger more fragile airpockets down - I know when my dough's ready to knock back it only needs a touch to start the collapse!

Bumpity bump? Blimey, I have had children for far far too long!

Gigervamp

Lol ubamother! I haven't pushed a pushchair for many years but I still find myself rocking the supermarket trolley backwards and forwards!

But going back to dough, when I knock mine back, like ubamother says, it only takes a light touch to go pffft!