7 hr. Proof!!!

Last night I baked off 5 8lb batches of dough (2 ciabatta, 5 baguette). This morning I discovered three forgotten baguettes still in the proofer (read: microwave). They had not collapsed and baked off just fine. ?!?!?

I know that hi-gluten flour provides more latitude but, 7 hrs ?!?!

The baguette dough was started form 3.5 flour at 85% hydration or about 3 lb of water and 1 teaspoon of instant yeast.

Reply to
michael
Loading thread data ...

Not a big deal. some version of san francisco sourdough are proofed for 8 hours. And many sweet dough varieties are proofed as long or even more. iIf you travel to Asia , and visit some bakeries there. They mould their bread at 9 PM and bake it at 5 am. There are even breads there that are proofed fro 24 hours. Roy Roy

Reply to
Roy Basan

Well yea, but a 400% volumn increase?!? Anyway just thought I'd share.

Reply to
michael

nothing like 'light and airy'

-Ginny

Reply to
Virginia Tadrzynski

InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.