Proof articles
What is the essential relationship between rising and proofing?
When does the period typically referred to as bulk fermentation occur?
Which stage is most accurately reserved for the term 'proofing'?
According to the poke test, what indicates a dough is perfectly proofed?
What do bacteria in the dough primarily produce during proofing that affects flavor complexity?
If the gluten structure is too tight (under-proofed), what is the likely result for the baked loaf?
What is considered the most expert indicator of yeast readiness, surpassing reliance on the clock?
What is a primary goal of the bulk fermentation stage?
Why might a high-percentage whole wheat dough require a shorter proofing time?