How to Properly Proof Bread

The proof is in the poking. We explain the science of properly proofed bread.

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13 Comments

@hidesertroamer
That’s interesting!
1 week agoLog in to Reply
@SamarArons
Bread is bad for your health. Quit carbohydrates.
1 week agoLog in to Reply
@RochelleSpanel
Does this same test apply to gluten free bread also?
1 week agoLog in to Reply
@fireflydreams1791
Do I need to do this test when I make rolls using active dry yeast after the dough has rested for 45 minutes to an hour?
1 week agoLog in to Reply
@LeonardClenio
Good 🎉😮❤
1 week agoLog in to Reply
@swilsher
So now my loaf is indented 😫
1 week agoLog in to Reply
@musicismymind88
Great tip and that looks so good
1 week agoLog in to Reply
@allialli8856
This answered a question as to why my bread was not doing great..too dense…. Thank you!!!!
1 week agoLog in to Reply
@rileynguyen-bi5cv
Why couldn't my culinary professor just say this 😭c'est la vie 🤣💕
1 week agoLog in to Reply
@SikfanKitchen
Obsessed with this Timelapse!
1 week agoLog in to Reply
@RobbieRobski
This is probably why I've had bad luck with bread machines, they don't proof long enough. very dense breads
1 week agoLog in to Reply
@paoxley
I make bread fairly often – I'm never sure if my yeast is at full potential
1 week agoLog in to Reply
@cecileroy557
Excellent!!
1 week agoLog in to Reply