2006-10-24 07:00:08 · 8 answers · asked by Lauren 1 in Food & Drink ➔ Cooking & Recipes
In commercial bakeries there is a large closed in cabinet with a thermostat to regulate heat that is called a "proofer" and it's where the freshly formed dough is put to "rise" before baking.
In home cooking, a "proofer" can be any ingredient that allows the dough to "rise". It can baking soda, but is usually yeast.
You need to "proof" your yeast before mixing it into the batter because the yeast may be dead. The way to do this is to put it into
WARM water (about body temp--98.6 degrees) and watch it for a few minutes. If it bubbles and spreads out, your yeast is good to go. If it just sits there like wet, tan sand, after about 10 minutes, the yeast is dead and you can't use it.
I once used a yeast that was so "lively" that it foamed over the side of the container I was using to "proof" it. It was like something from a science-fiction-horror movie! Best yeast I ever bought and, of course, isn't available anymore.
What are you baking? Do you have a recipe you can share?
Have fun. This is perfect weather (55 degrees and chilly, windy) to stay inside and bake something delicious.
Enjoy. Hope this helps.
2006-10-24 07:48:27 · answer #1 · answered by ? 6 · 0⤊ 0⤋
Bread Proofer
2016-10-05 03:01:35 · answer #2 · answered by ? 4 · 0⤊ 0⤋
This Site Might Help You.
RE:
what does a proofer (in baking bread) do?
2015-08-06 00:14:44 · answer #3 · answered by Anonymous · 0⤊ 0⤋
A proofer or proof box is where you put your bread to proof and rise. It is a controlled temp atmosphere.
You can bake without one of those though.
2006-10-24 08:32:23 · answer #4 · answered by totsandtwins04 3 · 0⤊ 0⤋
other than "a box that makes bread rise" a proofer is used to give baked goods containing yeast the two things if needs to grow. heat and humidity. A proof box, or proofing, gets the yeast full active and ready for the oven. the humidity also keeps the outside soft and hydrated.
2006-10-24 09:45:29 · answer #5 · answered by ph62198 6 · 0⤊ 0⤋
that is where yopu put your bread to rise which is proofing it maintains a proper temp and the bread will rise quicker in the proof box...very handy if doing a lot of bread baking and rolls anything that has yeast and has to rise...cheers...
2006-10-24 07:39:38 · answer #6 · answered by d957jazz retired chef 5 · 0⤊ 0⤋
A proofer is a box or cabinet with some warmth and moisture.You put your
dough in there to help it rise.I used to work in bakery and that is where I
put doughnuts made with yeast.They went in the proofer for about an hour
or two and then I fried them in the doughnut fryer.You know they are done
in the proofer when they have doubled in size
2006-10-27 03:24:55 · answer #7 · answered by venture1517 2 · 0⤊ 0⤋
I believe that when you proof the yeast, you are making sure that it is still viable - so it should bubble up and smell yeasty.
It's a good idea so tha you don't spend all that time kneading and have it flop because your yeast was dead.
2006-10-24 07:20:13 · answer #8 · answered by Anonymous · 0⤊ 0⤋
helps the dough rise
2006-10-25 17:36:03 · answer #9 · answered by jennigrl 1 · 0⤊ 0⤋