Techniques and Recipes

Proof Mode

FOR LOAVES YOU WILL LOVE

One of the secrets to a good bake is a good proof. Whether you make

bread every day or as a treat for special occasions, this mode will help you

prepare beautifully raised breads. While professional bakers utilize proof

boxes to stimulate the correct environment for yeast activity, your oven

is engineered with similar technology to achieve the same ﬂ u y results.

Proof Mode should typically be used for the second or ﬁ nal proof, after the

bread has already gained much of its volume and ﬂ avor in an initial prooﬁ ng

or fermentation (often referred to as the “bulk proof”). A low, gentle heat

between 85°F and 110°F allows bread to rise more rapidly than it would at

room temperature, especially in cooler environments.

PROOF MODE REVIEW

– Single-rack prooﬁ ng

– Gentle heat provides the correct

environment for prooﬁ ng bread

– Covering dough with a damp

cloth is recommended

– Expedites the second prooﬁ ng

INSIDE YOUR OVEN

Low, controlled heat from the bottom

bake element.

A large part of a successful proof is knowing when to begin baking. If your dough

is not given enough time to proof, it will not reach its full rise or ﬂ avor potential.

If left to overproof, the loaf may collapse during baking or present unpleasant

o -ﬂ avors. You will know it is ready to bake when:

– The loaf has roughly doubled in size

– A light poke on the surface creates a noticeable crater, but then returns

to its previous form within a few seconds

Quick tip: When is it time to bake?

MODES Proof