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Proofing
Proofing is the professional baker's term for "rising." It is at this stage that much of
the loaf's volume is created. Interior structure is augmented and more complex flavors are
developed. It is distinguished from
fermentation due to the fact that it occurs after
the loaves are formed. The baker's judgment is required here to monitor the loaves'
temperature, size, and feel. Correct
proofing ensures optimum volume, flavor and texture.
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SEATTLE: 206.768.0320 PORTLAND: 503.232.0575 EMAIL: info@grandcentralbakery.com
copyright 2001 Grand Central Baking Company
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