Introduction to No-Knead Pretzels: From the kitchen of Artisan Bread with Steve by Steve Gamelin

Author:Steve Gamelin [Gamelin, Steve]
Language: eng
Format: epub
Published: 2013-09-24T22:00:00+00:00

2nd Proofing

Traditional: Originally I proofed for 1 to 2 hours, but over time I have been baking more in bread pans and found shorter proofing times gave better results. I now proof for 30 to 60 minutes.

Turbo: Place dough in a warm draft-free location and proof for 30 minutes.

Tip: To fit bread making into your schedule… you can extend 2nd proofing times, but you don’t want the dough to exceed the size of the baking vessel. If you’re using a large baking vessel (Dutch oven, etc.) it’s never a problem, but if you’re using a bread pan don’t allow the dough to exceed the sides of the pan before baking or your loaf will droop over the sides and be less attractive. But, always bake it… it will still be delicious.

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