When you’re in the process of baking bread, proofing refers to the final rise after you shape your dough into loaves. It’s an important rest period before baking, also known as fermentation.
发酵是指酵母被允许发酵面团，有时证明和发酵这两个词可以互换使用。对面包的整体风味和质地来说，做好防护措施至关重要。但让我们倒带一点，一步一步地了解更多关于面包制作的知识。
Bread Making Overview
Baking bread is a process. You’ll need to set some time aside in your day as bread making takes time, and with a little bit of patience, you will have the aroma of freshly baked bread rolling out of your oven in no time.
Since bread proofing is an important step in a much larger process, I wanted to provide you with an overview of bread making. Check out our article onsourdough breadfor a more complete, detailed how-to.
- Gather all the ingredients and equipment.
- Mix all of your ingredients creating a ball of dough.
- Let that dough ferment! This step is also known as thebulk proof．
- Next, you’ll punch the dough down, knead it, and shape it into loaves.
- Place the loaves into your baking pans and allow it to rise for the second time. This is also known as thefinal proof．这就是面包结构和味道的来源。
- 发酵完成后，你的面团就可以上烤箱了它会变成一条漂亮的面包。
Now that I’ve given you an idea of where the bulk proof and the final proof takes place, you’ll have a better idea of where we are at in the overall bread making process when we start talking about bread proofing.
Bread Making Tools
Tools of the trade make the bread making process easier. The following is a list of equipment that can be helpful in your bread making journey.
- Thermometer: This tool can help gauge the temperature of your water while the yeast is activating and of the dough when it is in its initial rise. A thermometer is also handy when baking to ensure the center of your loaf is cooked all the way through.
- Scale: No need for measuring cups and spoons when you have a scale to measure out all of your ingredients. A scale will also give you a precisely sized loaf every time!
- Flour Sifter: Having one of these on hand helps when you have a recipe that calls for sifted flour, but it also prevents you from having to put your hand into the bag of flour when your hands are sticky with dough and you need to flour your work surface.
- Stainless Steel Scraper从切黄油到刮掉工作台，再到分面团，这是一个绝对派上用场的工具。简单地说，这是为了把碗里的每一点面团都刮干净。
- Proofing Baskets: These add to the visual appearance of your final loaf, creating a professional (andInsta-worthy) look every time. They also are known to help the crust get crispier and produce a beautiful color.
- Loaf pans:非常适合制作三明治式面包。
- Silicone mat: These mats will fit right into your flat pans and keep your baking from sticking to the pan. Finally! No need for parchment!
- Pizza stone: Great at retaining heat, these stones are great for pizza but also for making bread. Pizza stones will create a perfectly crusty loaf.
Bulk Fermentation: The First Dough Rise
Bulk fermentation, or the first rise of the dough in bread making, is a very important step in the breadmaking process because this is where we let our dough ferment before dividing and shaping it into loaves. It is during this fermentation process that the yeast is going to work its magic.
The process of fermenting helps the dough gain flavor as the yeast is creating alcohol and other by-products. The carbon dioxide it creates will inflate the gluten, which in turn will help the dough’s structure.
You do not want to rush your bulk fermentation as this is where all the yummy flavor is produced!
Don’t Rush The Process
If you allow the dough to rise too quickly, you will get a lot of carbon dioxide but less alcohol, and this will make the bread have an off flavor. The alcohols released by yeast give bread its tasty,rich, earthy flavor, but if the dough is allowed to rise for too long, that flavor will become pronounced and the bread will have a heavy yeasty taste or smell.
Proofing the dough too fast will also interfere with the gluten structure as the yeast will over-inflate and pop, resulting in a dense or more flattened bread.
Consider A Slower Process
However, you can slow down the bulk rise and this will encourage more flavor and structure. But remember that the yeast only has so much food supply, and there needs to be some sugar to allow the crust to caramelize when you bake the bread.
At lower temperatures, the dough will develop a more pronounced flavor, but it will take longer to rise. Alternatively, warmer temperatures allow the dough to rise faster, which can be a huge time saver. So, it’s really a matter of what you care about more – flavor or efficiency.
https://www.instagram.com/p/BdYW4a6BwVF/?tagged=bulkrise
It’s even possible to leaven dough overnight, though it needs to be left in the refrigerator to stop the dough from over-fermentation. An overnight proof will often have a stronger, more yeasty flavor.
让面团发酵两次，再发酵一次的好处是比只发酵一次更细的面筋结构。它还可以防止面包上出现巨大的气孔。
When you take your bulk proof and knead it, you push all the air out, and this is what helps develop the gluten structure.
What Happens With Too Much Or Too Little Proofing?
For comparison, a dough that has not been proofed for enough time will have a gummy-like texture, as it did not have enough time to ferment.
https://www.instagram.com/p/BSqtW9tjKbX/?tagged=overproofing
Alternatively, a dough that has been proofed for too long will become very crispy and dry as the fermentation process allowed for moisture loss as the yeast fed too much off the ingredients.
Tips For The Perfect Proof
Since fermentation is related to the flavor of the dough and can only happen during the proofing stage, mastering your own proofing technique will create your own unique product!
The longer the proofing time, the more distinctive the texture becomes, but remember, the yeast only has so much food, so you will want to ensure you don’t overproof your dough.
A good rule of thumb for the bulk rise is 2 to 2 1/2 hours, but even in a cool location no longer than 3 hours, otherwise the taste and structure will be compromised.
Final Proof
In your final proof, the loaves will go through their final stage of fermentation; during this time, the loaves should nearly double in size.
如果你把面包放在冰箱里发酵，这将减缓面包最后的发酵速度，让面包更有味道。这一过程也使面包在烘焙前更容易处理和划痕。
https://www.instagram.com/p/BcwUuT_lEv4/?tagged=finalproof
There aren’t many specifics when it comes to proofing, just guidelines because times and temperatures depend on things like the amount of each ingredient and the desired end product.
The ingredients in the recipe are directly related to the end result, so it’s crucial to be consistent when reproducing a recipe as variations to the recipe can change the flavor and structure of the bread.
如果你想做出一致的面包，你必须首先有一个一致的配方或配方，基于你已经做过的测试。这可能需要一些时间来掌握，但你最终会得到适合自己口味的面包。
下面的面包配方是我们家多年来一直在做的。它改编自我最喜欢的面包书，多洛丽丝·卡塞拉的《面包的世界》。
Easy Buttermilk Bread
Ingredients
- 1 cup buttermilk
- ¼ cup sugar
- 2 ½ teaspoons salt
- ⅓ cup butter
- 1 cup warm water
- 2 ounces cake yeast or 2 ¼ teaspoons dry yeast
- ½ teaspoons baking soda
- 6 cups sifted flour
Directions
- Warm the buttermilk on the stovetop until it’s hot enough to melt the butter.
- Stir in the sugar, salt, and butter and let cool.
- Dissolve the yeast in the water and add to the cooled milk mixture.
- Combine the baking soda and half of the flour. Add to the yeast mixture and beat until smooth.
- Stir in the rest of the flour and turn out onto a floured board. Knead until smooth and elastic.
- 放入抹油的碗中，盖上盖子，让其发酵至两倍。这是你的第一批散装酒。
- Once doubled, punch dough down and turn out onto the board once again.
- Split the dough in half and shape your loaves.
- 将每个面包放入一个涂满油的8英寸面包锅中。
- 在顶部刷上融化的黄油，让它再次升起。这是你最后的证据。记住，让它在冰箱里发酵需要更长的时间，但会让面包的味道更浓。
- Bake in 400-degree Fahrenheit oven for 50 minutes.
- Allow the bread to cool and enjoy!
A Variation Of This Bread
Instead of shaping into loaves, roll out the dough and spread with butter, then sprinkle with 1 ½ cups of chopped, sauteed onions and 1 ½ cups of grated sharp cheddar cheese.
Roll up as you would a jelly roll. Cut in half, place into 8-inch loaf pans. Allow them to proof and bake in 400-degree oven for 50 minutes.
Bread Proofing On Instagram
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Heather is the owner ofVibrant Food Vibrant You．她认为，要想健康，就要从头开始。她喜欢园艺，为朋友和家人做饭，周末还会和她的狗狗玩耍，或者在农贸市场闲逛。
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