"NewCulStudent" > wrote in message
news:E9%ef.62$Mw1.50@trnddc01...
>
> "Dick Adams" > wrote in message
> ...
> . . .
> > What exactly is meant by _proofing_? To prove that your
> > dough is OK? OK for what?
>
> ... I have acquired the understanding that "to proof" means to let the dough
> (usually already in the final shape, like loaves or rolls, or whatever) rest
> and rise in a warm, humid area until the dough has risen sufficiently,
> often doubled.

I would like to incubate the dough to facilitate the fermentation which motivates
it to rise. Though it makes little sense to incubate at refrigerator temperatures,
as is sometimes recommended, it is quite possible to do it at room temperature.
In any case, the dough must be kept from drying out. The dough may rise
five-fold, volume-wise, before baking, if it is properly made, and started to
bake in an initially cold oven.

> At school, we have a "proofing box", or more casually known as
> "the proofer"...

At home I have a couple of home-made incubators casually known as incubators.
The tops, in both cases, are translucent clothing-storage-box bottoms -- they can,
and do, frequently serve as covers for room-temperature incubations. One is
big enough to cover a half-size baking tray. Water reservoirs, such as a pan of
water, or saturated rags/cellulose sponges, are placed in the incubators or under
the covers to boost humidity during incubation (rising).

What is proofed is that it is possible to bake without the jargon, and without the
kinds of constantly-hot ovens used in bakeries, which can blow up any lump of dough
like popcorn in spite of its being inadequately risen. Also without the energy waste
which otherwise would be invested in oven preheating.


--
Dicky
(Dick Adams
Sourdough minimalist)
<firstname> dot <lastname> at bigfoot dot com
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