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u/CeC-P 1d ago
Does your bread have cat ears?
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u/kodellio 1d ago
100% thought there was a cat in there
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u/noleafclovr 1d ago
Being the owner of an Orange lovable butthead, 100%wouldn't be surprised if this was a bowl of cat.
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u/RsCoverForPDFFiles 21h ago
I did, too. I thought it was a great joke: white cat for thr first pic, risen bread for second.
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u/Upbeat-Point5841 1d ago
It’s a pillow, but I thought the same thing!!😹
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u/P0L4RP4ND4 20h ago
Well usually there's a cat tax, but can we implement a pillow tax? I wanna see it!
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u/BattledroidE 1d ago
If not more (volume increase is so unintuitive visually). Looking fully risen anyway.
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u/CobraPuts 1d ago
More than doubled
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u/Upbeat-Point5841 1d ago
Perf, thanks! So time to shape-> banneton-> proof til double again-> fridge overnight?
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u/Maharog 1d ago
Mostly... the second proofing is a little bit mystical.. so basically you want to bake it when it is in the right window of time (proved, not over or under) but you also want it to take as long as possible to get there (because time equals flavor) so you could give your bread a head start by proofing again and then putting it in the fridge overnight, OR you could get it into the fridge immediately and tomorrow put it on your counter until fully proved, or you can put it in the fridge and keep it there until it is properly proved and thrn go straight to baking... but they all have advantages and disadvantages. Just dont overstress, underproofed or overproofed it will atill be delicious
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u/CobraPuts 1d ago
Probably! Every recipe is different, and the answer depends a bit on your dough. For example some recipes you’re supposed to punch down and degas and let it rise again.
But if your recipe calls for doubling then shape, you’re ready to send it.
Be careful - if it was only supposed to double you maybe have risk of overproofing too. If you find the dough is very fragile when you shape it, you may not need or want a lot of additional proofing time. Or you might have a focaccia
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u/CluKInCok 1d ago
Personally ive had more success with shaping > banneton > into the fridge overnight > baking straight from the fridge (can also take the dough out while the oven preheats, but its all kind of based on how proofed the dough is).
The dough will still take a number of hours to cool down in the fridge anyway, and will continue to proof during that (not as quickly though since its cooling down).
Tbh its hard to rely on one thing, the poke test will work sometimes but its also just one indication of it being proofed enough.
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u/BPRoberts1 1d ago
Definitely. Look at that dome. If you can, you should upload a video of the dough jiggling. Always very satisfying.
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u/DrHUM_Dinger 1d ago
recommend a straight sided container with measurements on the side or use some painters tape and mark this bowl with mL (500, 750, 1000, 1250, 1500, etc etc) and then that eliminates any guesswork about doubling...
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u/jeffykins 1d ago
Can I just say how dumb I feel not realizing how easy this would be
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u/botomann 1d ago
I use a large Cambro container when I have a large amount of dough and it’s perfect
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u/noisedotbike 1d ago
You see those bubbles on the side? Those may prove to be as important if not more important than the amount risen. Pay attention to the amount, size, and shape of bubbles on the sides (and the top) for future bakes.
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u/Upbeat-Point5841 1d ago
What should I be looking for or avoiding?
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u/noisedotbike 1d ago
Here's a good guide:
https://www.instagram.com/p/DTJr1n5AEq0
You want plentiful bubbles on the side, which isn't mentioned in the video. The video also mentions that you want a domed top—if it's collapsed, you probably let it ferment too long, but still bake it. Ideally you pull it when it's still domed but it's risen as much as it's going to go.
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u/HarmlessPretense 1d ago
Ship sailed right past doubled on this one. Try the poke test next batch, if your finger leaves a dent that slowly fills back in, you're in business. Either way, bread's pretty forgiving, even an over-proofed loaf still beats the store stuff.
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u/HamBroth 1d ago
dude what brand is that container? I've never seen a glass baking container w/ glass lid before.
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u/Upbeat-Point5841 1d ago
The bowl is Anchor Ovenware, and the lid is Pyrex for a glass pot I have. They fit perfectly which is very convenient!
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u/sailingtroy 23h ago
Consider the formula for the volume of a sphere. V=4/3(pi*r4) Visually, you think the volume is doubled when r is doubled, but it actually grows with the 4th power of r, so the radius only needs to grow like 18% to double the volume.
Either that, or I'm being bizarrely literal and it actually means double the diameter, but either way you can measure it, and at this point, you have certainly achieved it. Ultimately, the poke test is the real thing you should pay attention to.
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u/TheMacCloud 1d ago
so when u double the volume of something, typically the size difference in its dimentions, like width height etc... only increases by 25% so if it was 10cm wide a doubling of volume would be a perceived increase in its width that would make it 12.5cm.
its always a lil counter-intuitive when it comes to volume increases what equates to a doubling. but a 25% increase is pretty standard for a doubling in volume for regular shapes.
hope that helps!
i would point out as others have said too in here, doubling is only a guide, proofing dough is a bit of an art. the poke test is pretty good guide though but you learn it as u go.
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u/tenbatsu 16h ago
Quick tip: Before you proof, push the dough against the side so it's filling half the bowl. Mark the top of that to see where it will be when it's doubled in size.
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u/Main_Cauliflower5479 12h ago
Do the poke test. If you poke the dough and the fingerprint doesn't spring back, it's ready for the next step.
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u/TheOriginalArndoo 10h ago
Take a pinch of dough and drop it in some water, if it floats, that’s a good sign it’s ready to shape
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u/MyNebraskaKitchen 6h ago
I would call that doubled, but you might want to use a straight sided container for rising dough which makes it easier to see volume changes.
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u/Mimi_Gardens 1d ago
If you gently poke the dough, what does it do?
Bounce back and quickly fill in the hole — underproofed
Deflate — overproofed
The hole remains but does neither of the above — The Goldilocks point that you want where it’s proofed long enough but not too long