Fred wrote:
> "Scott" > wrote in message
> ...
>
>>I've forgone the "warm place" technique. Slow rises seem to always
>>result in better bread.
>>
>>--
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>
>
> I can't tell the difference. I find that bread looks, feels and tastes the
> same as long it proofs the same amount regardless of the time involved. A
> cooler, longer proof, however might result in a greater amount of proofing
> simply because the baker tends to pay less attention to it. That would
> certainly make a change in the finished product. I've found that doughs
> left overnight in the fridge tend to be a little overproofed for my
> preference. No doubt a lower temperature will cause proofing to take
> longer, though.
>
> I made lean baguettes today from a single dough. One pan proofed in a
> ninety degree oven and one proofed at room temp. The one at room temp took
> 18 minutes longer to proof to my preference and did so while the first pan
> baked. I baked them one after the other for the same amount of time. The
> products were indistinguishable from one another. I even had employees
> taste them and nobody could tell the difference after the baguettes had
> cooled. Might as well proof them quickly in my opinion.
>
> Fred
> The Good Gourmet
> http://www.thegoodgourmet.com
>
>
Methinks, Fred, that you need to do some more testing. Quite obviously
the tastes of two baguettes proofed only minutes apart would offer up no
difference. But what you may have missed is what many of us now do
when proofing dough. We place a shaped loaf, after rising for about
15-30 minutes, in the fridge (covered with a saran wrap sheet to keep it
from drying out). Here they slowly rise overnight. Take them out about
an hour before you wish to bake them.

I can assure you, the taste is very different,and way better. So,
quickly for volume production. Slow for taste.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener