Proving dough

angeltreats

I love that pffft noise that dough makes when you deflate it!

I prove mine in the kitchen with a tea towel over it, it might take slightly longer than if it was in the airing cupboard but at least if I see it in the kitchen I remember it's there. If it was in the airing cupboard upstairs I'd be likely to forget all about it till next time I needed a clean towel

rachbc

I have foudn the cold oven with the light on works perfectly - my kitchen is very draughty due to the cat flap and ill fitting sash window so the oven just keeps it out of the gale!

Dustykitten

I make spelt bread and just let it rise slowly and steadily in the tin. No knocking back, no shaping, just pop it in the AGA. I might try adding a vit c tablet though so see if it makes it lighter as spelt bread is a tad dense.

Michtaylor09

kittie wrote: »

slow, cold proving makes nicer bread. You can prove overnight in the fridge. Just allow more time for cold places

I did that one night, but didn't use a big enough bowl. You can imagine what my fridge looked like the next morning?

catsilversword

Gigervamp wrote: »

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

Fair point, except that I only prove it once! I think I'll try the leaving it overnight in the fridge to prove - when i can get organised enough to do it

Red_Doe

Fabulously helpful thread, thanks to everyone who posted in it!
My whole house tends to be cold so having these methods to try is a boon. Thanks again!

Gothicfairy

catsilversword wrote: »

Fair point, except that I only prove it once! I think I'll try the leaving it overnight in the fridge to prove - when i can get organised enough to do it

As we are moving I don't have a fridge at the moment but do have a monster of a chest freezer, I was making Brioche and it needs to go in the fridge overnight..as that was not possible I put it in the freezer for 1 hour and it worked perfectly.
I will try it again as it was a great short cut and meant I could eat the bread the same day rather then waiting overnight

GoToGal

Could you sub a teaspoon of orange juice for a vit c tablet?

Justamum

GoToGal wrote: »

Could you sub a teaspoon of orange juice for a vit c tablet?

You don't need to add vitamin c to bread dough to make it rise, but if you want to I don't see why the orange juice shouldn't work.

Old_Joe

Try as I can when putting the bread dough in a tin I cannot get the loaf to finish cooking level as a bought loaf.
Is there any secret to achieving this I wonder?