In this section, we will explain the causes and solutions for insufficient proofing.
Insufficient Proofing
- Allow the dough to ferment until it reaches the appropriate size.
- If fermentation takes longer, consider that the dough temperature might be too low.
- As frozen dough ages, its fermentation process tends to take more time. For dough that has been stored for an extended period since production, it’s advisable to increase the proofing time compared to the usual duration.
Low Dough Temperature
- Ensure the dough temperature rises sufficiently before shaping.
Glazing Technique
- Be gentle while glazing to avoid flattening the dough and releasing gas, which can result in wrinkles on the surface.
Dough Dryness
- When placing the dough in the retarder, cover it securely with plastic wrap.
- Avoid leaving the dough on the rack for extended periods; aim for a rack time of about 5-10 minutes to prevent excessive drying of the surface.
Dough Holding
- Always use the dough that was thawed in the retarder on the same day.
- Even at lower temperatures like in the retarder, yeast and enzymes within the dough remain active. Holding the dough for multiple days can weaken their activity, making it challenging to achieve volume.