Proofing specifications

In a nutshell, artisan or craft bread is used without the chemicals and high-speed mixers that the Chorleywood Bread Process (or industrial baking) uses to speed up fermentation. The longer fermentation period for artisan or craft bread allows the natural enzymes to react with the flour to result in better flavor, texture and easier digestion.

So, care of the flour from mixing to proofing is all important for artisan or craft bread. Doves Farm in the UK is a reputable artisanal bread maker and owner Michael Marriage says: “The true essence of artisan baking lies in the crafting of high-quality bread using traditional techniques.

“Artisan bakers carefully select good ingredients free from additives and invest time in carefully crafting and slowly baking their loaves. In the artisan tradition, baking is seen as a careful chemistry or an art form and acute detail is paid to the process, so specific crust and crumb textures are achieved.

“Great importance is placed on the fermentation process; this is why artisan bakers prefer to use traditional dry or fresh yeast. The bread owes its complex flavor to a lengthy fermentation, which breaks down big molecules into smaller, more flavorful ones.”

During proofing, the air pockets which are so typical of artisanal bread are formed and the secret to those “holes” is proper proofing. Proofing can be done in baskets, where the load is tipped on to a baking tray afterward or in a pan where it stays once proofed for baking.

Proofing baskets and bannetons are traditionally made of wicker or another light, dry wood and come in round or elongated forms.  Some modern proofing baskets are made of silicone or plastic, but, aside from being dishwasher safe, they are not as useful as neither silicone, not plastic is able to ‘wick’ away moisture from the dough.  Some proofing baskets are lined with linen, or other cloth liners, to prevent the dough from sticking to the sides of the basket.