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Final Proofing (proving) questions

post #1 of 8
Thread Starter 

I do a lot of baking at home for friends and acquaintances. For the most part I produce a Filipino dinner roll type bread called "Pandesal". Each batch yields around 12 dozen rolls. In the past I would make up the rolls on half-sheet pans and place them on my kitchen table (around 8 or 9 pans) and cover them with a thin plastic sheet during the final proof.  Recently I purchased a half height bun pan rack to save space in my kitchen. I try covering it with the same plastic sheets, but there is still some openings in it. What I have noticed is that the rolls are taking a bit longer to rise and do not rise as much in the oven as before. I think it might have something to do with moisture loss or "drying out" of the rolls during the final proof.

I guess my question is this: does the drying out of the outer skin of the unbaked dough prevent even rising or cause reduced rising when in the oven? I had no issues before I started using the rack. I thought that I could cover the rack better to prevent any drafts and then maybe place a pan of warm water on the bottom of the rack to help keep the rolls moist and elastic. Any suggestions?

post #2 of 8
Thread Starter 

No suggestions?

post #3 of 8

Can't you still cover the pans the same as before and then place them in the rack?

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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 8
Thread Starter 

No, because when I covered them on the table, I used one large sheet of plastic to cover all of the pans at once. The sheet almost covered the whole table.

post #5 of 8
A home breadbaker here and the moisture loss will certainly tighten up the dough and reduce it's elasticity. Find some way to avoid the moisture loss and the rolls will probably regain their original height.

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #6 of 8

Buy a smaller width of cling and cover individually (ideal as basically the same as before)

or

Wind (overlapping) around the rack and use however many pieces you need for the top (overlapping).

 

mimi

post #7 of 8
Thread Starter 
Quote:
Originally Posted by kokopuffs View Post

...the moisture loss will certainly tighten up the dough and reduce it's elasticity. Find some way to avoid the moisture loss and the rolls will probably regain their original height.

 

Thank you all for your suggestions. I will try to find a large enough plastic bag to cover the rack and see if that helps significantly. I appreciate the responses. Thanks!

post #8 of 8

Here is a possible solution. I have worked with this style of in the past. Very handy if you need easy access to different pans at different times. Just place a sheet pan with a water pan on the bottom level  Also have worked with what we called body bags, which are just basically large garbage bags. No zippers of course, but doesn't sound like you really need one.

 

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Bun Pan Rack Cover Clear Heavy Duty Plastic with 3 Zippers - 7.9 Mils  $19.49

http://www.webstaurantstore.com/bun-pan-rack-cover-clear-heavy-duty-plastic-with-3-zippers-7-9-mils/962SRC583ZIP.html?utm_source=Shopping.com&utm_medium=cpc&utm_campaign=Shopping.com+Campaign

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