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 volume of 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
Web development by Avalon Media Group