Place the panned products in a proof box at 80° to 85°F (27° to 30°C) and about 70 to 80 percent humidity, as indicated in the formula. Proof until double in bulk.
If a proof box is not available,come as close to these conditions as you can by covering the products to retain moisture and setting them in a warm place.
Underproofing results in poor volume and dense texture. Overproofing results in coarse texture and some loss of flavor.
Rich doughs are slightly underproofed because their weaker gluten structure will not withstand much stretching.
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