Tips for Proofing

 Tips for proofing

  1. Keep hands and other surfaces lightly floured and/or oiled to prevent sticking.
  2. Make sure that the dough room to rise; they should be at least two or three times the size of the dough.
  3. The ideal environment for a room-temperature proof is considered around 23°c.
  4. Cover dough with a plastic bag or cloth during proofing to prevent the dough from drying out or forming a skin.

What is proofing?

Proofing is the step that activates the yeast in the pastry. During fermentation, the yeast cells in leavened doughs consume carbohydrates and expel the carbon dioxide gas that causes the dough to expand, or rise.
If yeasted dough isn’t allowed to proof, the yeast can’t release carbon dioxide, and the gluten won’t stretch to hold the air bubbles. Proofing is an essential part of making vienessiore. What’s most important in the proofing step is to make sure the dough is neither overproofed (where it’s proofed up so much that it eventually collapses, causing the layers to separate and the butter in croissants to leak) or underproofed (which will result in a tight crumb and you won’t get those fluffy, flaky layers). When proofed at the proper temperature and environment, you’ll see croissant dough double in size and become light, fluffy, and jiggly.