October 18, 2015 - 1:53pm
How long to rise?
Too many times I have let a loaf rise in the pan only to have it deflate in the oven
1. How can you tell when it's ready?
2. Does a convection oven's breeze cause loaves to deflate?
3. Can loaves be put into the oven and rise as the oven is heating up?
4. Should a flat pan go under the loaf pan before it's put onto a baking stone?
5. Should foil be sprayed with oil before putting it on top so it doesn't burn?
Please feel free to discuss any other things I haven't encountered yet.
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Is final proof till doubled then bake in a preheated oven. However, it is easy to over proof and its better to err on the side of caution then to overproof. For a plain white loaf 85-90% is good. And don't forget... If you final proof in a round basket what looks like doubled is more.
Judging final proofing is one of the most difficult things with bread baking. Again the usual advice is to poke the dough.
1. If it stays depressed then it is over proofed.
2. If it comes up immediately then it is under proofed.
3. If it comes up slowly then it is ready.
If over proofed then it can be reshaped and proofed again.
The convection oven fan will not cause it to deflate but it will cause the dough to crust over quickly and might inhibit the full potential of oven spring. That is where introducing steam helps or baking in a Dutch oven.
It is best to bake in a preheated oven but I have heard of baking starting from a cold oven. Just remember that it'll continue to proof while the oven warms up and might over proof before it starts baking. So if you choose this way then put it in the oven under proofed.
You don't put a loaf pan on a baking stone. The dough should be tipped out straight onto the baking stone. However if you're final proofing in a loaf pan then it won't be feasible. So either bake it in the loaf pan or on a baking stone. When proofing in a banneton (proofing basket) simply tip it out onto the preheated stone.
Would you proof a whole grain loaf longer or shorter than a plain white loaf?
As you know with breadbaking there are so many variables. I tend to go by look and feel but I too find this the most difficult stage. I do an educated guess and err on the side of caution. So while different doughs will have different optimum proofing I use the 85-90%, plus the way it looks and feels, as the rule for all my breads. Don't forget that wholegrains ferment faster than bread flour. Done a quick google search and this looks like an interesting site... http://www.abreaducation.com/wholewheat.php
Very interesting site, thanks. Heard about it but never actually visited. Good reminder about the fermentation - I knew about it in starters but of course it makes sense as whole doughs too. I guess for now I will stick with the finger poking.