What is proofing dough and why is it needed. How to properly proof. Why do we need a special cabinet. What is the advantage of dough baskets? Cooking rules. How to get a good baking base. About this in the article.
Work stages
Preparing a yeast dough consists of several important steps. It all starts with dividing the elastic product into equal pieces. The following is the formation. For example, if these are future pies, then they are rolled into balls, and then turned into cakes so that you can put the filling. For braids and cheesecakes, there is a form.
Before the pieces undergo heat treatment, they go through the next stage - proofing the dough.
What?
A pre-cooked baking sheet is covered with parchment paper. Pieces of dough are laid on top and covered again with paper or a napkin. They put in a warm place. You can in the oven, warmed up to thirty-five degrees. Then wait some time.
The duration of this step depends on the size of the piece. The readiness stage of the future product can be determined by pressing with a finger. If the hole disappears quickly enough, then the dough can be considered infused.
Essence of the process
What is proofing dough? During fission and formation, carbon dioxide is displaced. Thus, porosity disappears, the product becomes elastic, fairly dense.
A similar result can be achieved using the oven. If the pieces are previously held at a temperature of at least thirty degrees, the process will go much faster.
Be sure to cover the dough with a cloth so that a crust does not appear. Thanks to carbon dioxide, the dough is re-loosened, so that future bread is quite lush and soft.
Types of proofing
It is preliminary and final. When preliminary dough is kept on the table for at least fifteen minutes. It is also recommended to cover it with a cloth so that the top layer does not dry out.
Then proceed to the procedure of final proofing of the test. The temperature is important to strictly withstand. To do this, preheat the oven to thirty-five degrees or use any warm place with the same temperature.
In large plants, ovens or chambers are used for this purpose. You can use a heater at home. For example, put a piece of dough in a plastic bag, cover with a towel and lean against the heater. Someone believes that such a proofing of the test will be unsuccessful. But actually it is not.
Readiness Definition
As a rule, you can check the readiness of the test by pressing on it with your finger. Some housewives believe that the degree of readiness can be determined by the degree of increase in the test. Ideally, two and a half times. In fact, such a method is not always suitable, since sometimes a piece of dough does not reach such a large volume. It increases only one and a half times and is considered ready. Much depends on the type and quality of flour. Therefore, it is important to learn to feel prepared.
Dough proofing cabinet
If you wish, you can purchase a device specifically designed for this purpose. It has a special function that maintains the necessary humidity and temperature. Sometimes such cabinets are sold with stoves, sometimes separately. In some of them you can set baking sheets of any size and pastry sheets. To maintain humidity, a special container is designed in which water is poured.
How to do without an oven
If for any reason it is impossible to use the oven to proof the dough, and the house does not have a microwave and oven, there are other ways. Take a large pan, half of which is filled with warm water. Wooden plywood and a baking sheet with dough are placed on top. Next, monitor the temperature of the water in the pan, if necessary, gradually add boiling water from the kettle.
You can also heat the cast-iron pan, turn it over and put a baking sheet with dough on top. From above it is covered with a cloth and insulated with a cap. In addition, it can be placed next to hot batteries or a heater.
Special containers
Some experienced housewives prefer to purchase special baskets for proofing the dough. What is a form for bread or rolls, many know. However, not everyone is well versed in the materials from which they are made.
Today on sale a large selection of baskets made of various types of wood, of different shapes and sizes. Which the workpiece acquires during cooking. Thanks to the perfectly selected material, the dough in the basket does not get damp or stick.
The most popular material is rattan vine. Products from the usual, as a rule, have uneven rods and barbs. A good material for baskets is hazel. Products from it are obtained very neat, with a smooth surface, have a pleasant aroma. In addition, on sale you can find forms covered with linen.
Please note that for bread and rolls it is best to use spacious baskets for proofing the dough. The fact is that for an elastic product extra space is extremely important, because over time, the dough increases in volume. Thanks to the attractive design, the finished product also acquires an attractive appearance and perfect shape.
Cooking rules
There are rules that allow you to proof the test correctly:
- If a microwave or electric stove is used, it is extremely important to maintain the desired temperature and not exceed it. For example, at a temperature of forty-five degrees, the fermentation process slows down.
- The proofing of the yeast dough for bread lasts no more than one and a half hours. Unlike rich buns, a bread blank can be placed next to the included stove, where it will perfectly reach at a temperature of about thirty degrees.
- In the winter season, it is recommended to work with the dough, being as close to the stove as possible. Because an elastic product that has been in a cool place for too long, getting into an oven or oven, cannot warm up completely, accordingly, the fermentation process does not start.
- Proofing the dough in the oven should not take too much time. Having grown to the desired size, the elastic product will begin to fall. And then the finished product will turn out flat.
- If a crust has formed on the surface, the dough can be greased with egg white, whipped with clean water.
Experienced housewives try to work with yeast dough with the stove on. For example, at the time of preparation of soups, cereals and other dishes. Thus, the temperature in the kitchen increases significantly, which means that the dough rises much better and faster.