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Proving bread

Discussion in 'Cookery' started by sparklepig2002, Aug 22, 2015.

  1. sparklepig2002

    sparklepig2002 Star commenter

    Can anyone suggest a fool proof way of proving bread. I tried to make a focaccia today-I put it outside in the sun to rise-which it did, but when I cooked it, it was as hard as a bullet.

    I do not have a proving drawer and no where warm to put the dough to rise.

    I do have a bread maker which proves as part of particular programmes, but if I just make the dough and take it out to shape into rolls etc, it never rises.

    Any suggestions gratefully received.

    Many thanks.
  2. bombaysapphire

    bombaysapphire Star commenter

    At this time of year I find that it usually proves fine on the worktop in my very sunny kitchen. In other seasons it either goes in the airing cupboard or in front of the log burner. Mr BS is used to being asked to get a fire on because I am making bread!

    Are you bashing the dough right down when you shape it? I know that recipes say to punch it down but I always keep as much air in as possible by handling it carefully. Another top tip is to make the dough as wet as you can without it losing its ability to hold its shape.
  3. sparklepig2002

    sparklepig2002 Star commenter

    thank you BS
  4. lapinrose

    lapinrose Star commenter

    I just do a long bashing then shape and rise.
  5. nick909

    nick909 Star commenter

    Going against the usual advice, I give my bread a slow prove in a cool place. We have a cool utility room and it does well there. Warmth makes it rise quickly but slower proving gives more flavour as it allows the dough to ferment ever so slightly.
  6. sparklepig2002

    sparklepig2002 Star commenter

    Interesting-thanks Nick. I think perhaps I am too impatient and jsut need to wait a bit longer!
  7. aery

    aery Established commenter

    Overnight in the fridge. The flavour is better too.
    Did you have a damp tea towel over the focaccia? Direct sunlight will put a dry crust on the proving bread.

  8. sparklepig2002

    sparklepig2002 Star commenter

    I put oiled cling film over it to stop the ants being interested.
  9. Scintillant

    Scintillant Star commenter

    Sounds like your yeast could be pretty lame and well past its best

    For a foccacia, with fresh yeast, you ought to be able to get decent results from leaving it in a reasonably warm room for 40 or so mins

    You can prove in microwave in seconds but I suspect it's frowned upon
  10. inky

    inky Lead commenter

    Are you using water that is too hot or too cold?

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