Does proofing time affect the density of bread?
I made some dinner rolls yesterday and it was underproofed, the result was a dense dinner rolls and it is heavy, does proofing time affect the density of the finished product?
Best Answer
Yes, under-proofing is an excellent way to ensure a dense loaf.
When we bake too soon after shaping (i.e. under-proof our loaf), our gluten network has not had sufficient time to relax. As a result, rather than stretch as its internal gases expand, the gluten simply tears. Under these conditions, gases don't escape in a controlled manner like they should; they burst out at random weak points in the crust, resulting in bread that is over-expanded around the edges, but dense and gummy in the center. Improper scoring (or forgetting to score entirely) can lead to similar end results as the dough desperately tries to find avenues of expansion.
That whole article is a good read, especially in ways to avoid proofing problems. The poke test is your friend. Using your finger (some bakers insist on a floured finger), poke an indentation in the loaf just shy of about a centimeter deep. In a fully proofed loaf, the indentation will stay and you are ready to bake (the indentation will fill as the loaf bakes). In an under-proofed loaf, the hole will bounce back pretty quickly.
Pictures about "Does proofing time affect the density of bread?"
How does proofing time affect bread?
Proofing our loaves in the fridge (also called retarding) will slow down their final rise, giving our loaves more flavor. Also, retarding loaves during their final proof makes them easier to handle and score before baking, which will improve the crumb, crust, and appearance of our baked loaves.Why is my bread dense and not fluffy?
Dense or heavy bread can be the result of not kneading the dough mix properly \u2013out of many reasons out there. Some of the other potential reasons could be mixing the yeast & salt together or losing your patience while baking or even not creating enough tension in the finished loaf before baking the bread.Why is my homemade bread so dense?
Dense or heavy bread can be the result of not kneading the dough long enough. Mixing the salt and yeast together or Losing patience in the middle of molding your bread and there is not enough tension in your finished loaf before baking.How long is too long for proofing?
Three or four hours is a more typical hold period after the dough has tempered sufficiently to be used. If left to temper too long, a dough can overferment and have poor performance. It might even become completely unusable.How to Know When Dough is Done Proofing: The Humble Poke Test
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: nappy, nappy, Ketut Subiyanto, Polina Tankilevitch