Does proofing time depend on the quantity of dough?
One recipe, for example, specifies the dough should be left to rise for 4 hours. If I make halt the amount of dough, will the proofing time change? I'm not providing the recipe because I will be trying and experimenting with many in the next few days.
Best Answer
No.
The proofing time of a dough is a function of the ratio of yeast and available water, and the temperature of the dough. Notice these are ratios. If you doubled a recipe but didn't double the yeast with it the dough would rise much more slowly.
The quantity of dough will only play a role in rise time if the dough is a significantly different temperature than the surrounding environment. In this case the dough in the center will rise at a different rate than the dough on the outside.
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Quick Answer about "Does proofing time depend on the quantity of dough?"
No. The proofing time of a dough is a function of the ratio of yeast and available water, and the temperature of the dough. Notice these are ratios.Does it matter how long you prove dough?
If you want to let you dough proof for longer, try bulk-fermenting it in a cooler place, but don't allow it to go longer than three hours or structure and flavor may be compromised. For the workhorse loaf, a bulk proof of approximately two hours gives us the optimal balance of flavor and texture.What does final proof time depend on?
Proofing time and temperature are determined by flour strength, dough formulation, the degree of fermentation, treatment received by the dough during mixing, and type of product. Measurement of the height of the loaf is often used to determine when the dough is sufficiently proofed.How many times should I proof my dough?
When common ratios of ingredients are used, bread dough made with commercial yeast can be knocked down and left to rise upwards of ten times. However, for best results, most bread dough should be baked after the second rise but before a fifth rise. I know it is hard to believe that dough can rise nearly ten times.How can I improve my proofing time?
You can also speed up fermentation with temperature, by allowing your dough or batter to rise in a warmer environment (near the pre-heating oven, for example); the closer the temperature is to 95\xb0 F, the more efficiently the yeast is feeding and producing carbon dioxide.How to Know When Dough is Done Proofing: The Humble Poke Test
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