Identifying Proofing Levels in Baked Bread | Baking Techniques

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[@amyvaughan4749]

Thank you! I was able to identify which problem I have immediately. Very concise video without wasting my time.

[@ChallengerBreadware]

So happy it helped!

[@manju331]

I recently got a Challenger bread pan. Thank you for all your tips 💜

[@katieeisenhower1168]

Thank you this really helped me.

[@ChallengerBreadware]

Happy to help!

[@IamIceQueen7]

Very helpful thank you but I must say they’re all pretty inside 😂❤️

[@ChallengerBreadware]

So glad you found this video helpful! We too could look at the insides all day!!

[@damohr69]

so nice! thank you!

[@000cutie000]

This helped a lot! I feel I’m under proofing my dough despite following directions since my Canadian climate is always colder. I’ll try proofing a little longer and waiting for the spring to come back slower before putting it in the oven. The sticky/gummy texture is a good indicator that it’s underproofed! Great channel and great advice! Wish me luck 😅

[@ChallengerBreadware]

So glad this helped! Happy baking!

[@mikefloorstand]

I sometimes get a loaf which combines the features of under-and over-proofed e.g. it it a bit gummy and dense at the base with large holes at the top like it's underpoofed, but also it's shape has collapsed or spread sideways like the overproofed example. Any suggestions how to diagnose this?

[@ChallengerBreadware]

It is possible to have an under fermented loaf that is over proofed, which can sometimes happen with a young or weak starter. If you'd like to send us an email with photos of your bread, as well as your method, we can try to help diagnose the issue a bit better :)

[@PruMoe]

When referring to proofing and poke test…is this from bulk ferment or cold proof stage? At what point does it become over proofed?

[@ChallengerBreadware]

The poke test is best done at room temperature after bulk fermentation is complete, but before the cold proof. As long as your fridge is cold enough, it will not continue to proof, but the flavor will develop!

[@jedherman7450]

Hi. What knife is that? Thanks.

[@ChallengerBreadware]

it's our Serrated Bread Knife! You can find it here: challengerbreadware.com/product/serrated-bread-knife/

[@cathyny83]

I just wonder what it will taste like for the three different kinds of bread.

[@ChallengerBreadware]

Out of the three, properly proofed and over proofed will have the best flavor!