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Bread · 7 min read
Proofing Dough the Right Way
Yeast works best between 26–30°C. Too cold and the dough rises sluggishly; too hot and the yeast dies, leaving the dough with an unpleasant sour smell.
Don't watch the clock — watch the volume. The dough is ready when it has doubled in size and a gentle poke leaves a dent that springs back slowly.
Quick notes
✓Proof somewhere warm, away from drafts
✓Doubled in size means ready — don't rigidly follow the clock
✓An overnight cold proof gives a deeper, richer flavour