Proofing bread dough, also known as the final fermentation, is when you let the dough rise between 75 and 80°F. This process ...

Here’s how to turn a home oven into the ultimate dough proofing box. Can't Stand the Heat? How Your Kitchen Temperature Affects Your Baking Cover the bowl of dough loosely with plastic wrap.

The acidity in the dough can react with certain metals, like copper and aluminum, giving bread a metallic taste, so the only type of metal bowl you ... a great choice for proofing dough because ...

MIX WITH A THICK, HEAVY, STURDY WOODEN ... IT STARTS PROOFING RIGHT AWAY, AND YOU GET TO THIS, WHAT I HAVE HERE. AND THAT GIVE A BIT OF A SOUR, A BIT MORE SOURDOUGH TO THE DOUGH, BUT IF YOU ...

Combine flour, baking powder and salt in a large bowl, stir or whisk to combine. Add beer, and stir until just combined with the flour mixture. The dough should be wet and shaggy at this stage.