Time and temperature are two of the most important aspects of proofing bread dough to ensure a successful fermentation process. This will help produce bread with consistent volume and the most delicious taste.
The Influence of Time in Proofing
Proofing is the stage of resting the dough after kneading and shaping, allowing the yeast to activate and produce carbon dioxide gas, which will make the dough rise and become lighter.
The duration of proofing will affect how much the dough will rise. A proofing time that is too short will not give the yeast enough time to produce sufficient gas, which can result in dense or heavy bread. Additionally, the bread may lack flavor and not emit the appetizing aroma that is typical of well-fermented bread.
On the other hand, proofing for too long can lead to overproofing, where the gluten structure becomes too weak to hold the gas. This causes the bread to collapse and wrinkle after baking. Dough that is rested for too long will also produce bread with a sour taste and a strong yeast aroma.
The Influence of Temperature in Proofing
Proofing involves the fermentation process by yeast. Yeast is a microorganism that becomes active by consuming sugars, producing carbon dioxide gas and ethanol.
The carbon dioxide gas produced by the yeast gets trapped in the bread dough, creating air pockets that make the bread rise and give it a light and fluffy texture. Meanwhile, ethanol contributes to the bread’s characteristic fragrant aroma and slightly sweet taste.
So, what is the relationship between temperature and yeast? Temperature is a driving force in yeast activation. At lower temperatures, yeast works more slowly, resulting in a longer proofing time. At higher temperatures, yeast will work faster, but there is a risk of the yeast dying if the temperature is too high.
The Right Time and Temperature for Proofing
Yeast works optimally at temperatures between 25°C and 35°C. At this temperature, yeast will actively consume sugars and produce carbon dioxide quickly. Dough proofed at this temperature also rises perfectly, not just hollow.
If you proof the dough at 35°C using a proofing machine, this process only takes about 20-30 minutes. However, if proofing is done at room temperature, the process can take 60-90 minutes.
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However, time and temperature are not the only factors to consider in bread making. The quality of the wheat flour also significantly impacts the baking results. Therefore, ensure that you always use high-quality, high-protein wheat flour from a trusted producer, such as PT. Manunggal Perkasa. PT. Manunggal Perkasa has been operating since 1995 and remains committed to providing quality wheat flour, featuring a high gluten percentage and fine texture, making it the ideal choice for producing perfect bread. In addition to high-protein flour, we also offer various types of wheat flour to meet different needs. We have medium-protein flour for making brownies, martabak, and various cakes, as well as low-protein flour for cookies and fried foods.(pj/mkt)
Referensi :
https://study.com/academy/lesson/what-is-yeast-definition-uses.html#:~:text=Yeast%20is%2 0a%20single%2Dcelled,baking%2C%20brewing%2C%20and%20winemaking. https://www.theperfectloaf.com/the-importance-of-dough-temperature-in-baking/ (https://youtube.com/shorts/wEQsXXYpg1Y?si=Hf1vL91eOJZXIWwe)