Ep 10: Powder Break (Proofing)

⏳ Ep 10: Massage done...Don't Bake! (The Art of Waiting and Checking Poke Test)

After we knead the dough into a beautiful film (from ep 9)...Many people are impatient. I want to put it in the oven...Calm down, sir! ✋

This period is called "Bulk Fermentation," a golden period in which the "yeast" wakes up to eat food and releases gas, pushing the gluten structure to double!

🌡️ The archenemy: "Temperature."

* Cool to (< 24 ° C): Yeast works very slowly (asleep), may need to wait 2-3 hours.

* Hot Go (> 35 ° C): Yeast Works Crazy! Powder Up Fast but "Strong Smell" (Like Fermented Liqueur) and Coarse Structure

* Perfect Spot: Our room temperature (27 ° C - 30 ° C) is good. (Find him a warm, humid place)

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☝️ How to know if the dough is up? (Can't catch it anymore!) Use the "Poke Test" method:

1. Put your finger in the powder a little

2. Dip into the dough, about 1-2 cm deep.

3. Notice the results:

* ❌ Bounce back immediately: = Under-proofed (not yet at) Calm down. Wait a little longer.

* ✅ is a dent. Gradually bounce back slowly: = Perfect! (Got it) Go to the next step!

* 😱 Collapse (withered flour): = Over-proofed (fermented for too long) The structure is broken. The gas is leaking (baked out to be flat, hard)

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💡 Pro Tip: Don't forget to always find a thin, dampened white cloth or plastic wrap covering the mixing tub. If the dough is dry, the dough cannot expand.

Tomorrow, ep. 11: Once the dough is fully inflated, we must first "vent our emotions."..Why do you have to chase the wind? How to shape it? Tomorrow, let's go!

👇 Question: What corner of the dough is usually at a friend's house? (After the fridge? In the oven, turn off the light? Or put it on the table?)

# TheScienceOfBread # Proofing # PokeTest # Teaching bread making # Beginners learn to bake# Batter break