ep.07 final proof
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ep.07 final proof
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ep.07 final proof
how do you know when a baguette is ready to bake?
there isn’t a single indicator
• dough temperature
• proofing time
• humidity
• volume
• the feel of the gas inside the dough
• 𝘁𝗵𝗲 𝗳𝗶𝗻𝗴𝗲𝗿 𝗽𝗼𝗸𝗲 𝘁𝗲𝘀𝘁
gently press the surface of the dough and watch how it responds
if it springs back quickly, it likely needs more proofing
if it springs back very slowly—or not at all—it may be overproofed
keep in mind that the finger poke test can be influenced by factors such as surface tension, dough strength, hydration, and flour characteristics
the best way to learn is to test often and train your eyes and hands 🫧👀🫳🏽
how do you know when a baguette is ready to bake?
there isn’t a single indicator
• dough temperature
• proofing time
• humidity
• volume
• the feel of the gas inside the dough
• 𝘁𝗵𝗲 𝗳𝗶𝗻𝗴𝗲𝗿 𝗽𝗼𝗸𝗲 𝘁𝗲𝘀𝘁
gently press the surface of the dough and watch how it responds
if it springs back quickly, it likely needs more proofing
if it springs back very slowly—or not at all—it may be overproofed
keep in mind that the finger poke test can be influenced by factors such as surface tension, dough strength, hydration, and flour characteristics
the best way to learn is to test often and train your eyes and hands 🫧👀🫳🏽
