Parsnip Totin Jack ★ Posted March 1, 2022 Share #1 Posted March 1, 2022 The English muffins are proofing in the oven. I will cook them on the stovetop later. Cast iron on medium heat, 6-8 minutes per side. 3 Link to comment Share on other sites More sharing options...
Razors Edge ★ Posted March 1, 2022 Share #2 Posted March 1, 2022 I was gonna guess "120", but it seems baking uses "proof" as well. Damn - too many uses of a common word. Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted March 1, 2022 Author Share #3 Posted March 1, 2022 1 Link to comment Share on other sites More sharing options...
Wilbur ★ Posted March 1, 2022 Share #4 Posted March 1, 2022 1 hour ago, Razors Edge said: I was gonna guess "120", but it seems baking uses "proof" as well. Damn - too many uses of a common word. Do you have proof of that? Link to comment Share on other sites More sharing options...
Razors Edge ★ Posted March 1, 2022 Share #5 Posted March 1, 2022 1 minute ago, Wilbur said: Do you have proof of that? I do wonder - and you, @Dirtyhip or @Old No. 7 might know - is it proofing or proving, a proving drawer or proofing drawer? Or both? Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted March 1, 2022 Author Share #6 Posted March 1, 2022 1 minute ago, Razors Edge said: I do wonder - and you, @Dirtyhip or @Old No. 7 might know - is it proofing or proving, a proving drawer or proofing drawer? Or both? For dough it is proofing; proving is acceptable. Placing the dough in an ideal environment to encourage yeast growth and expansion as sugars are consumed and carbon dioxide is released. 1 Link to comment Share on other sites More sharing options...
Razors Edge ★ Posted March 1, 2022 Share #7 Posted March 1, 2022 3 minutes ago, Old No. 7 said: For dough it is proofing; proving is acceptable. Placing the dough in an ideal environment to encourage yeast growth and expansion as sugars are consumed and carbon dioxide is released. Like, for "proof reading", I think "proofing a draft" would make sense. For bread, the goal is to "prove" that it can and does rise? Or is there a different rationale for it? Does "proof" in baking mean something more akin to "rise", or grow or rest or the like? I am always amazed when watching the British Bake Off how different the bakers approach the proofing process. Some seem to know what they are doing, others just wing it, and Paul (the judge) is often calling out too little or too much proofing. Link to comment Share on other sites More sharing options...
Wilbur ★ Posted March 1, 2022 Share #8 Posted March 1, 2022 3 minutes ago, Old No. 7 said: For dough it is proofing; proving is acceptable. Placing the dough in an ideal environment to encourage yeast growth and expansion as sugars are consumed and carbon dioxide is released. Yep, both. I have a recipe card from my great grandfathers bakery that says proving. He was a Scot so maybe that had an influence? 1 1 Link to comment Share on other sites More sharing options...
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