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Factors like the temperature of your kitchen, the freshness of your yeast, humidity and water temperature can all affect the proofing time of your bread dough. In a toasty kitchen, your dough may ...
The minimum weight of water required may be calculated: yeast weight x 4 = water weight. [4] Yeast viability can be tested by mixing yeast in warm water and sugar, and following a short rest period during which the cells first accommodate to the environment and then begin to grow, a layer of foam is developed by the action of the yeast, a sign ...
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It may be performed at bulk-fermentation temperatures, [29] or temperatures up to about 95–100 °F (35–38 °C), and with 83–88% relative humidity. [21] Yeast thrives within the temperature range of 70–95 °F (21–35 °C), [7] and within that range, warmer temperatures result in faster baker's yeast fermentation times. The proofing ...
I've even seen proofing used as a term in the phrase "proofing the yeast"(ISBN-13: 978-0471405467 has this phrase in its text in the context I'm using it) which means checking the viability of yeast, specifically by mixing it with a little warm water and adding a little sugar, waiting (commonly) ten minutes, sometimes twenty, then observing ...
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For whole loaves, thaw at room temperature for a few hours. Depending on the type of bread, you can refresh the texture by placing spritzing lightly with water and placing in a preheated 350°F ...
The sponge's fermentation time depends on its temperature and that of the surrounding area, the ingredients used, and the percentage amount of yeast. It ferments in a humid environment at 74–78 °F (23–26 °C), where it may rise and expand to 4-5 times its original volume, when it falls it has reached 66-70% of its allotted time.