On Sun, 18 Jan 2004 00:48:45 GMT, "Fred" >
wrote:

>
>"Fred" > wrote in message
.net...
>>
>> "Fred" > wrote in message
>> . net...
>> > I learned how bakers proof bread at the culinary school today. I had a
>> > chance to use the big wet warm cabinet called a proofer. How do you do
>it
>> > at home? Do you just wait longer in cooler temperatures or is there
>some
>> > good way to produce the effects of a proofer in a home kitchen?
>> >
>> > Fred
>> > The Good Gourmet
>> > http://www.thegoodgourmet.com
>> >
>> >
>>
>> Thanks for the tips. I was really concerned about proofing after the
>loaves
>> are made up. The first proofing isn't much of a deal and room temp. seems
>> fine to me. The idea of starting and then stopping the oven makes sense.
>> I'll work with that idea. In fact I'll make up some dinner rolls at the
>> store today and test the process in our "consumer kitchen." Take care.
>>
>> Fred
>> The Good Gourmet
>> http://www.thegoodgourmet.com
>>
>>
>
>I tried the oven method today. I turned the oven on for about a minute and
>then shut it off and put a pan of dinner rolls and a pan of baguettes in to
>proof. The proofed product was pretty uneven. What I mean is that the
>baguettes had a lumpy crust as though some little creature was inside trying
>to break through in spots and the cloverleaf rolls looked kind of funny.
>Nevertheless, everything baked to perfection and the product had perfect
>texture and good flavor. I think the oven might have proofed a little too
>fast and, hence, unevenly. At least the dough was good. I'll keep
>experimenting.
>
>Fred
>The Good Gourmet
>http://www.thegoodgourmet.com
>

Howdy,

It seems that much of this thread is based upon the (false) assumption
that it is best to warm the dough, and therefor accelerate the
proofing process. Generally, cooler, slower proofing yields better
flavor and texture.

All the best,

--
Kenneth

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