Shoutout to bakers who proof dough less than recommended

Everyone pushes for a full rise (you know, until it doubles), but I've found it leads to weak structure. Cutting it short gives a tighter crumb that holds up better.

3 comments

3 Comments

josepha322mo ago

Yeah I cut the first rise by about a third sometimes... especially for sandwich bread. That long full proof makes it too fluffy and it just collapses when you slice it. A shorter bulk ferment gives it more strength. I even do the poke test earlier and it's fine. For some rustic loaves I'll even proof it mostly in the fridge overnight, comes out with way better holes that don't just tear apart.

the_sam2mo ago

Makes sense what @josepha32 said about cutting the first rise. I've found that with sandwich bread, if you let it bulk ferment too long, it gets too airy and falls apart when you cut it. A shorter rise really does help the structure hold up better for slicing. For those rustic loaves, the fridge proof is a game changer because it gives the crumb those nice irregular holes without being too fragile. Sometimes I'll even mix in a bit of whole wheat flour to add more strength, but that's just my preference.

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the_michael2mo ago

Totally agree on the shorter bulk ferment for sandwich loaves. It makes a huge difference for getting clean slices that don't squish. The overnight fridge proof for rustic bread is my go-to method now, it really does improve the texture. A little whole wheat can help, but even with all white flour, timing is the real key to good structure.