I Knead Proof!: Types of Bread That Needs Proofing

Dough you want to know the secret to a freshly-baked bread that is crisp on the outside and pillowy on the inside? Then go ahead and proof it!

A crucial process that occurs shortly after the dough has been shaped and before it is placed in the oven, proofing allows the yeast to release carbon dioxide, improving the overall flavor and texture of the bread. 

To achieve a fluffy, airy texture, yeast-containing breads should be proofed to produce air pockets. However, remember to keep an eye on the process as under- or over-proofing your dough can make or break your dough. Mentioned below are some of the types of bread that needs to be proofed: 

French Croissants

After shaping the croissants into its desired shape, proof them for 1-½ to 2 hours in a draft-free area at 75° to 80°F, giving sufficient room between each croissant. Be mindful to keep the temperature warm enough for the dough to rise quickly, but not so hot that the butter melts through!

Brioche

Butter not cry, for Brioche is on its way that is not dry! With its rich buttery flavor, nothing could go wrong with this golden-brown French bread that gets its enriched flavor from the eggs, butter, and milk that it contains. A bread that is irresistibly soft and virtually melts in your mouth - thanks to the high fat and protein contents of its ingredients - is what makes the bread so special. 

Challah 

Since challah is braided, it can be a lot of fun once you get the hang of it, but it can also be stressful at times for beginners. Proofing the dough properly ensures that it remains intact while maintaining its shape, preventing it from tearing in the oven. Before baking, place the dough in an oiled basin, cover it with plastic wrap, and let it prove for an hour. 

Sourdough Bread

A simple test to check whether your dough has finished proofing is to poke or make a small indent on it. If it slowly returns to its original shape, it is ready to bake. Depending on the sourdough starter used and the environment’s temperature, you can proof them at room temperature for 4-24 hours before baking. You also have the power to manipulate the bread’s flavor; the longer its rising time, the more it develops a tangy taste. 

Rye Bread

Proofing with rye takes a lot more time than a typical bread. Bread that contains a greater amount of rye may take hours to rise. Some may even rise up to 24 hours! So take a break, relax, and wait for it to rise.

Proof ‘em right and become the Superbaker that you are with the Superbaking Bread Basket Kit. 

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