![Loaf pans](https://upload.wikimedia.org/wikipedia/commons/0/0b/Loaf_pans.JPG)
In
cooking
Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric ...
, proofing (also called proving) is a step in the preparation of
yeast bread
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitu ...
and other baked goods in which the
dough
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening ag ...
is allowed to rest and rise a final time before
baking
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred " ...
. During this rest period, yeast
ferments
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food p ...
the dough and produces gases, thereby
leavening
In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An altern ...
the dough.
In contrast, proofing or blooming ''yeast'' (as opposed to proofing the dough) may refer to the process of first suspending yeast in warm water, a necessary hydration step when baking with
active dry yeast.
[Instant dry yeast may be placed directly into flour without hydrating first.] Proofing can also refer to the process of testing the viability of dry yeast by suspending it in warm water with carbohydrates (sugars).
If the yeast is still alive, it will feed on the sugar and produce a visible layer of foam on the surface of the water mixture.
Fermentation rest periods are not always explicitly named, and can appear in recipes as "Allow dough to rise." When they are named, terms include "bulk fermentation", "first rise", "second rise", "final proof" and "shaped proof".
Dough processes
![Breaddough2](https://upload.wikimedia.org/wikipedia/commons/e/e6/Breaddough2.jpg)
The process of making yeast-leavened bread involves a series of alternating work and rest periods. Work periods occur when the dough is manipulated by the baker. Some work periods are called ''mixing'', ''
kneading
In cooking (and more specifically baking), kneading is a process in the making of bread or dough, used to mix the ingredients and add strength to the final product. Its importance lies in the mixing of flour with water; when these two ingredient ...
'', and ''folding'', as well as ''division'', ''shaping'', and ''
panning''. Work periods are typically followed by rest periods, which occur when dough is allowed to sit undisturbed. Particular rest periods include, but are not limited to, ''autolyse'', ''
bulk fermentation
Straight dough is a single-mix process of making bread. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk fermentation rest of about 1 hour or long ...
'' and ''proofing''. ''Proofing'', also sometimes called ''final fermentation'', is the specific term for allowing dough to rise after it has been shaped and before it is baked.
Some breads begin mixing with an ''
autolyse
In biology, autolysis, more commonly known as self-digestion, refers to the destruction of a cell through the action of its own enzymes. It may also refer to the digestion of an enzyme by another molecule of the same enzyme.
The term derives from ...
''. This refers to a period of rest after the initial mixing of
flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...
and water, a rest period that occurs sequentially before the addition of yeast, salt and other ingredients.
This rest period allows for better absorption of water and helps the
gluten
Gluten is a structural protein naturally found in certain cereal grains. Although "gluten" often only refers to wheat proteins, in medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grain ...
and starches to align. The autolyse is credited to
Raymond Calvel
Raymond Calvel (1913 – 30 August 2005) was a bread expert and professor of baking at ENSMIC in Paris, France. Calvel has been credited with creating a revival of French-style breadmaking, as well as developing an extensive body of research on ...
, who recommended it as a way to reduce kneading time and thereby improve the flavor and color of bread.
'Proofing the yeast' is a hydration process that occurs when dry yeast is mixed with warm water and allowed to rest for a short time. The minimum weight of water required may be calculated: .
Yeast viability can be tested by mixing yeast in warm water and sugar, and following a short rest period during which the cells first
accommodate to the environment and then begin to grow, a layer of foam is developed by the action of the yeast, a sign of primary fermentation and live yeast. Typically 60 ml ( cup) water at and 2 g ( teaspoon) of sugar are used,
or expressed differently, a sugar weight of about 3.5% of the water's weight. While this sugar may be
sucrose
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula .
For human consumption, sucrose is extracted and refined ...
or table sugar, instead it may be
glucose
Glucose is a simple sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using ...
or
maltose
}
Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two- ...
.
Fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
typically begins when viable
baker's yeast
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable ...
or a starter culture is added to flour and water. Enzymes in the flour and yeast create sugars, which are consumed by the yeast, which in turn produce carbon dioxide and alcohol. Specifically, the grain enzyme
diastase A diastase (; from Greek διάστασις, "separation") is any one of a group of enzymes that catalyses the breakdown of starch into maltose. Alpha amylase degrades starch to a mixture of the disaccharide maltose; the trisaccharide maltotriose, ...
begins to convert
starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...
in the grain to
maltose
}
Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two- ...
. The baker's yeast enzyme
maltase
Maltase (, ''alpha-glucosidase'', ''glucoinvertase'', ''glucosidosucrase'', ''maltase-glucoamylase'', ''alpha-glucopyranosidase'', ''glucosidoinvertase'', ''alpha-D-glucosidase'', ''alpha-glucoside hydrolase'', ''alpha-1,4-glucosidase'', ''alp ...
converts maltose into glucose,
invertase
Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar) into fructose and glucose. Alternative names for invertase include , saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, ma ...
converts any added sucrose to glucose and
fructose
Fructose, or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galacto ...
, and
zymase
Zymase is an enzyme complex that catalyzes the fermentation of sugar into ethanol and carbon dioxide. It occurs naturally in yeasts. Zymase activity varies among yeast strains.
Zymase is also the brand name of the drug pancrelipase.
Cell-free ...
converts glucose and fructose to
carbon dioxide
Carbon dioxide (chemical formula ) is a chemical compound made up of molecules that each have one carbon atom covalently double bonded to two oxygen atoms. It is found in the gas state at room temperature. In the air, carbon dioxide is transpar ...
gas which makes the dough rise, and alcohol which gives the baked bread flavor.
Sourdough starters also produce
lactic and
acetic acids
Acetic acid , systematically named ethanoic acid , is an acidic, colourless liquid and organic compound with the chemical formula (also written as , , or ). Vinegar is at least 4% acetic acid by volume, making acetic acid the main component ...
, further contributing to flavor. When the yeast cells die, they release high quantities of a
protease
A protease (also called a peptidase, proteinase, or proteolytic enzyme) is an enzyme that catalyzes (increases reaction rate or "speeds up") proteolysis, breaking down proteins into smaller polypeptides or single amino acids, and spurring the ...
which snip protein strands, and in large die-offs result in soft, sticky dough, less baked volume, and a coarse crumb,
but in smaller die offs, increase dough extensibility and baked volume.
Different bread varieties will have different process requirements. These are generally classified as either
straight
Straight may refer to:
Slang
* Straight, slang for heterosexual
** Straight-acting, an LGBT person who does not exhibit the appearance or mannerisms of the gay stereotype
* Straight, a member of the straight edge subculture
Sport and games
* Str ...
or
sponge dough processes. Straight doughs will require only a single mixing period.
During bulk fermentation straight-dough recipes may instruct a baker to "punch down" or "deflate" the dough, while artisan bakers will use terms like "stretching", "folding", and "degassing", meaning to expel gas from the carbon dioxide bubbles that have formed.
Sponge doughs will need multiple mixing periods.
''Overproofing'' occurs when a fermenting dough has rested too long. Its bubbles have grown so large that they have popped and tunneled, and dough baked at this point would result in a bread with poor structure. Length of rest periods, including proofing, can be determined by time at specific temperatures or by characteristics. Often the "poke method" is used to determine if a dough has risen long enough. If the dough, when poked, springs back immediately it is ''underproofed'' and needs more time. Some breads are considered fully proofed if the indent left by the poke springs back slowly, while others are considered fully proofed when the indent remains and does not spring back.
A bread that is properly proofed will balance gas production with the ability of the bread's gluten structure to contain it, and will exhibit good oven spring when baked. A bread that is under- or overproofed will have less oven spring and be denser. An overproofed bread may even collapse in the oven as the volume of gas produced by the yeast can no longer be contained by the gluten structure.
''Retarding'' may occur at any time during fermentation and is accomplished by placing the dough into a dough retarder, refrigerator, or other cold environment to slow the activity of the yeast. The retarding stage is often used in sourdough bread recipes to allow the bread to develop its characteristic flavor. A cold fermentation stage is sometimes used to develop flavor in other artisan breads, with a part of the dough ("pre-ferment") before the final mixing, with the entire dough during bulk fermentation, or in the final fermentation stages after shaping.
Proofing equipment
![Commerciale proofing room](https://upload.wikimedia.org/wikipedia/commons/5/5f/Commerciale_proofing_room.jpg)
To ensure consistent results and maintain baking schedules, specialized tools are used to manipulate the speed and qualities of fermentation.
A dough proofer is a warming chamber used in baking that encourages fermentation of dough by yeast through warm temperatures and controlled humidity. It is also called a proofing box, proofing oven, or proofing cabinet. 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, but can also be used for the first rise, or bulk fermentation. Desired proofer temperatures can range from ; cooler temperatures are achieved in a dough retarder, see below. Commercial bakers typically use large, temperature- and humidity-controlled proofers, whereas home bakers employ a variety of methods to create a warm, humid environment for dough rising. Examples include a home oven with a bowl of water and the pilot light on, a box with a bowl of hot water in it (the water is replaced periodically to maintain warmth), or a counter top proofer (an electric appliance) designed for home use.
A dough retarder is a
refrigerator
A refrigerator, colloquially fridge, is a commercial and home appliance consisting of a thermally insulated compartment and a heat pump (mechanical, electronic or chemical) that transfers heat from its inside to its external environment so th ...
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 sourdough bread-making, cold decreases the activity of wild yeast relative to the ''
Lactobacilli
The ''Lactobacillaceae'' are a family of lactic acid bacteria. It is the only family in the lactic acid bacteria which includes homofermentative and heterofermentative organisms; in the ''Lactobacillaceae,'' the pathway used for hexose fermentati ...
'',
which produce flavoring products such as
lactic acid
Lactic acid is an organic acid. It has a molecular formula . It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natu ...
and
acetic acid
Acetic acid , systematically named ethanoic acid , is an acidic, colourless liquid and organic compound with the chemical formula (also written as , , or ). Vinegar is at least 4% acetic acid by volume, making acetic acid the main component ...
. Sourdough that is retarded before baking can result in a more sour loaf. To prevent the dough from drying, air flow in the dough retarder is kept to a minimum. Home bakers may use cloth or other cover for dough that is kept for a longer period in the refrigerator. Commercial bakers often retard dough at approximately , while home bakers typically use refrigerators set at about or below.
![M0354 57-6-107 1](https://upload.wikimedia.org/wikipedia/commons/5/52/M0354_57-6-107_1.jpg)
A ''banneton'' is a type of basket used to provide structure for shaped loaves of bread during proofing. Banneton baskets are also known as brotform or proofing baskets. It is normally used for doughs that are too soft or wet to maintain their shape while rising. Proofing baskets are distinct from
loaf pans
A loaf ( : loaves) is a (usually) rounded or oblong mass of food, typically and originally of bread. It is common to bake bread in a rectangular bread pan, also called a loaf pan, because some kinds of bread dough tend to collapse and spread o ...
in that the bread is normally removed from these baskets before baking. Conventionally, these baskets are made out of
rattan
Rattan, also spelled ratan, is the name for roughly 600 species of Old World climbing palms belonging to subfamily Calamoideae. The greatest diversity of rattan palm species and genera are in the closed-canopy old-growth tropical forests of ...
, but some modern proofing baskets are made out of
cane
Cane or caning may refer to:
*Walking stick or walking cane, a device used primarily to aid walking
*Assistive cane, a walking stick used as a mobility aid for better balance
*White cane, a mobility or safety device used by many people who are b ...
,
spruce
A spruce is a tree of the genus ''Picea'' (), a genus of about 35 species of coniferous evergreen trees in the family Pinaceae, found in the northern temperate and boreal (taiga) regions of the Earth. ''Picea'' is the sole genus in the subfami ...
pulp,
terracotta
Terracotta, terra cotta, or terra-cotta (; ; ), in its material sense as an earthenware substrate, is a clay-based ceramic glaze, unglazed or glazed ceramic where the pottery firing, fired body is porous.
In applied art, craft, construction, a ...
, or
polypropylene
Polypropylene (PP), also known as polypropene, is a thermoplastic polymer used in a wide variety of applications. It is produced via chain-growth polymerization from the monomer propylene.
Polypropylene
belongs to the group of polyolefins and ...
.
A banneton will sometimes have a cloth liner, generally made of linen, to prevent dough from sticking to the sides of the basket. Bannetons become more non-stick with use as a small amount of flour accumulates in them. These baskets are used both to provide the loaf with shape and to wick moisture from the
crust. Bannetons come in round or oblong shapes.
![8_couche](https://upload.wikimedia.org/wikipedia/commons/f/f6/8_couche.jpg)
Alternatively, a ''couche'' (pronounced ''koosh''), bakery couche, or proofing cloth, can be used on which to proof dough. They are used for longer loaves, such as
baguette
A baguette (; ) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.
A baguette has a di ...
s. Couches are typically made of
linen
Linen () is a textile made from the fibers of the flax plant.
Linen is very strong, absorbent, and dries faster than cotton. Because of these properties, linen is comfortable to wear in hot weather and is valued for use in garments. It also ...
. Flour collects in the weave creating a less-sticky surface. The couche is dusted lightly with flour, then shaped doughs are laid on top of it and folds are placed to separate and support them while proofing.
Breads such as sandwich loaves and brioche are normally proofed in the
bread pan
A bread pan, also called a loaf pan, is a kitchen utensil in the form of a container in which bread is baked. Its function is to shape bread while it is rising during baking. The most common shape of the bread pan is the loaf, or narrow rectang ...
in which they will be baked.
See also
*
Bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...
*
Fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
*
Lame (kitchen tool)
A lame () is a double-sided blade that is used to slash the tops of bread loaves in baking. A lame is used to ''score'' (also called ''slashing'' or ''docking'') bread just before the bread is placed in the oven. Often the blade's cutting edge wi ...
*
Roller docker
Roller may refer to:
Birds
*Roller, a bird of the family Coraciidae
* Roller (pigeon), a domesticated breed or variety of pigeon
Devices
* Roller (agricultural tool), a non-powered tool for flattening ground
* Road roller, a vehicle for compa ...
Notes
References
Further reading
* Jeffrey Hamelman (2004). ''Bread: A Baker's Book of Techniques and Recipes''. John Wiley & Sons, Inc.
* Peter Reinhart (1998). ''Crust & Crumb: Master Formulas for Serious Bread Bakers''. Ten Speed Press.
*
Nancy Silverton
Nancy Silverton (born June 20, 1954) is an American chef, baker, and author. The winner of the James Beard Foundation's Outstanding Chef Award in 2014, Silverton is recognized for her role in popularizing sourdough and artisan breads in the Unit ...
(1996). ''Breads from the La Brea Bakery''. Villard Books. (USA)
External links
*
{{DEFAULTSORT:Proofing (Baking Technique)
Baking
Leavening agents
Breads
Cooking techniques
Culinary terminology