Proofing is the term used for the second rise of your dough, which will now be in its shaped form. Proofing times depend on different conditions such as the temperature of the room, the type and amount of yeast used, and the humidity of your kitchen. The tricky part of proofing … [Read more...]
Fermenting your dough
Fermenting your dough or letting it rise the first time is critical to having a light and airy loaf of bread. If you were to knead you dough and then immediately shape it and bake it would turn out like a hockey puck, very dense with little to no oven spring. During fermentation, … [Read more...]