Lesson 14:Importance Of Balancing, Formula For Different Baked Products
Proofing
The process of fermentation in yeast-raised dough such as for breads affects the volume, aroma and flavor of the baked products. Optimum development of yeast in minimum time occurs under appropriate proofing conditions, which include warm temperature (85-90°F or 29-35°C) and high humidity. During fermentation, yeast gives out carbon dioxide and alcohol. Carbon dioxide gets trapped in the dough mass thereby contributing to the volume of the bread. Alcohol increases acidity in the dough and contributes to flavor and aroma. 1-2 hours of proof-time is normally sufficient, however when the volume of the dough doubles, it is ready for further processing. Proofing can be either before or after molding. Second proof is the same as the first proof, with the difference that after the second the product is ready to be baked. Providing a second proof depends on the fermentation flavor desired. Second proof is normally for breads after molding or shaping the bread. Once the bread attains 10% less than the desired volume of a finished loaf, it is ready to be processed further.
