Baking easy yeast bread recipes is one of my favorite activities, especially when the temps start to drop and I’m craving all of my favorite comfort foods. To get yeasted bread’s nice and fluffy rise, you’ll need to learn the basics of proofing bread dough.
In short, proofing dough is the last rise before throwing it into the oven to bake. Do keep in mind that proofing yeast and proofing bread dough are two separate steps. Proofing yeast is when you mix warm water, yeast and a touch of sugar to start the fermentation process. Whereas proofing bread dough, also known as the final fermentation, is when you let the dough rise between 75 and 80ºF. This process can be done in either a glass bowl at room temperature, the oven, a slow cooker or a proofing box.
4 Ways to Proof Bread Dough
Here are four tried-and-true ways to proof bread in cold and warm kitchens alike. Once your bread is proved, follow these steps to make yeast bread.
1) Proof at Room Temperature
The traditional way to proof bread is in a glass bowl at room temp. (You can also use a proofing basket, or a bread
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