Koffiepraat.nl forum over koffie, espresso, filterkoffie, horeca en technieken

fransg schreef:
Oké ik heb deze twee besteld:

http://www.groenebouwmaterialen.nl/a-26 ... r-2-stuks/

Dan heb ik 6cm dikte, op elkaar gestapeld.

cremalover schreef:Echt iets nieuws laat hij in de video niet zien toch?

The gentler your touch, the lighter the loaf. Don’t be fooled by what you see in my video; don’t mistake confident hands and assertive movements for rough handling.

Your touch should be that of a lover’s. Firm, yet gentle. Confident, not timid.

Of course, the standard rule of thumb is to proof until the dough just slowly springs back when you press your finger into the loaf. But I find that to be an inadequate generalization. I suppose it provides a “well-enough” starting point for inexperienced bakers, but overtime you’ll find it to be too simplistic.

Wet doughs and baguettes tend to spring best when placed into the oven slightly before that point. Stiff doughs can hold out a bit beyond that point. Poorly shaped loaves hold too little tension from the get go for this test to be reliable. Spelt bread is so soft and extensible that the finger poke test tells you nothing at all. Pan loaves differ from free-standing loaves.

And there are a thousand more examples of why this method of judging isn’t wholly reliable.

Plus, I just hate poking my finger into proofing loaves. It’s counter to my philosophy of gentle handling.

So how best to judge when it’s time to bake?

Sadly, there’s no one-size fits all answer here. A good starting point is simply by eyeballing the increase in volume — if you make the same loaf over and over again, experience will teach you about what size the loaf should be when it’s almost ready. And with a very light pressing touch, you’ll be able to determine how much further you should let it go.