Identifying Proofing Levels in Dough | Baking Techniques

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[Whispersfromtheshadows_]

Finally a video that explains proofing very well.

[skippee]

I’m 52 and on the spectrum and I’ve always had a hard time getting the proof right. You’ve explained it in a way I understand. Thank you so much 😊

[sourdoughhome]

Thanks for a great video! As a followup to the what can you do with an over-proofed loaf question, many times you can salvage an over-proofed loaf by kneading it, perhaps adding some more flour if the dough is very weak, loafing it, and then letting it rise again. This time, catch it sooner! As a rule of thumb, each subsequent rise takes about half the time of the previous one, so this is not the time to leave the house and go shopping!

[Amond]

Thank you for short and clear explanation!🌺

[Rastarunt]

This is the best video that demonstrates it! Thanks!

[cepeda]

Thanks! I always find descriptions of proofing to be mysterious, but yours is really helpful.

[teniellegaither]

Best video ever on proofing, thanks for the under/perfect/over comparison!

[indyvin]

I always struggle with this. Thanks for making proofing clear and simple.

[sefacancan]

perfect proofing explanation so far i ve ever seen...

[MalaikaToo]

Thank you!!!
The very best sign of checking proofing - something I struggled with for a long time!
Much obliged - greetings from Norway.
🤩
Subscribed, of course!

[amaliavet]

Thanks for sharing your knowledge. This is the demonstration and explanation I needed. But when do they go into the fridge for cold fermentation? After testing the proofing? or did these doughs just come out of the fridge? I appreciate you sacrificing some dough.

[-Card]

Been making bread for 30 years. Great tutorial! Knowledge is power (in this case - control). This is very important!

[camilleflores]

what a grrrreat video! Very clearly showing the difference and a really big help. Thanks so much!

[limebox]

This is what I was looking for! Every other video showed what happens to overproofed doughs when baked like what am I going to do with it un-bake it and save the dough?

[delotusvijver]

Thanks for making both tutorials on proofing. They are very very intresting! Hope you keep on posting these amazing tutorials. 🙏🏼

[DANVIIL]

You can bake overproofed bread in a bread tin and it will come out ok but not as good as a properly proofed dough.

[losmismosdesiempre]

Thanks, very good video. They should make one with the bulk fermentations.

* With the overfermented bread you can stretch it on a shovel and improvise a Roman pizza !!.

Sorry my English, I'm Argentine hehe !.

[amberkay]

Thank you! This is exactly what I needed and explained very well. I'm excited to perfect the art of making dough from scratch :)

[klincinona]

Thanks for sharing, really well explained and helpful:)

[jojofixer]

Thank you. Nobody has explained the "poke". Can an over proofed dough punch dough ever be saved?