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First proofing? Answered

What if the bread already looks doubled a little over an hour in the first proof? I don't want to overproof, but I don't want to jump the gun either? I've just never done a two hour proof before and I'm anxious

1 Replies

audreyobscuraBest Answer (author)2017-02-06

Thats ok too! Your fermenting conditions could be different than mine. Let the fermenting be your guide. If your loaf is puffed and ready, than I say go for it. Keep in mind, the longer your proof, the more complex your flavors will be.

Try and find a cool spot in your house to stash loaves while they proof if your breads keep doubling more quickly than you'd like.

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