13 Proofing

Observing how quickly a dough springs back when lightly pressed with a finger to determine whether or not the bread is properly proofed.
Comparing the effect of proofing on the scoring and http://www.pvretreats.org/aiab/generic-drugs-levitra volume of http://tccr.ac.uk/appointments/viagra-buy-india bread. Overproofed bread is voluminous but deflates when scored resulting in cuts that barely open, takes longer to color, and has a tight, white, dry crumb. Underproofed bread has less volume, a tight, wet crumb and scores that burst open irregularly.
© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
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