Proofing box, 39 x 29 x 6 cm

Fermentation box, 39 x 29 x 6 cm

The proofing box, measuring 39 × 29 × 6 cm, is ideal for both piece proofing and proofing by the stick. Rough proofing is the proofing phase of the entire, unformed dough after kneading and before further processing. During this phase, the dough matures; depending on the intermediate processing and temperature, this process is also used to propagate the yeast. In addition, the flour components swell and the gluten-active flour relaxes the gluten structure during this fermentation phase. The ideal temperatures for proofing are between 20 and 28 °C. If the dough is kept cool, the temperature should be between 4 and 10 °C, whereby the dough should rest for at least 6-8 hours to allow a variety of flavors to develop. You can tell when the dough is sufficiently ripe by a dry, non-sticky surface. This phase helps to ensure that your baked goods develop a large volume, even pores and a balanced taste. Proofing is the final resting and maturing phase before baking. During this stage, the oven sprout and crumb structure develop, whereby the result depends heavily on the duration of the piece proofing. Ideally, the temperature should be higher here than during the batch proofing. The optimum temperature for yeast fermentation during piece proofing is between 28 and 35 °C. For amateur bakers, however, temperatures of 24-26 °C, corresponding to a slightly warmer room temperature, are also sufficient. Application and properties: To proof your prepared dough pieces, bread and pizza dough or bread rolls, simply place them in the lightly oiled proofing box and leave them to rest covered. Thanks to its practical dimensions, the proofing box is also ideal for keeping cool in a standard household refrigerator.