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Paul simply loves giving advice to help you perform better in the kitchen.

Question of the week

This weeks question comes from Rose from Canada

Rose asks:

Hi Paul, I am fairly new at bread making and have read two opinions when it comes to knowing if the first proof is ready. One says it is ready when the dough springs back and another says when the indent remains. HELP! Thanks Rose

Paul says:

Hi Rose, the first proof is ready when the dough springs back and is at least double in size. I hope that helps. If you would like more tips on technique then I recommend my book Bread which has lots of advice on technique and ingredients when baking bread. Happy Baking!

 

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