Thank you for the clarification on terminology. Yes, I am talking about yeasted lean breads. I didn’t realize you can have more than one proof. I thought a proof was a rise that happens when the bread is in the final shaped form. Using your terminology, I am guessing that I am doing 1 rise and 2 proofs? Just to clarify, I am doing a rise in a bowl, deflate, then another rise in a bowl, then shape, and another rise in the shaped form, then bake.
My question is why would you only put some of your flour, water, and yeast through a pre-ferment stage? Why not mix everything together and give it all an extra rise?
Good day Helen & welcome to our baking forum. First off Helen we must start off by describing the proper nomenclature
of “YEASTED LEAN BREAD DOUGH”. Simple reason is so everyone will know & understand each other. Helen, sfter your dough ingredients are mixed properly the dough is now ready for the “FERMENTATION” sequence. Or as some like to call it the 1st rise.
Then Helen when that is completed you must then re~distribute the gases that were formed in the fermentation process. you do that by gently rolling the dough ball on the counter for about 1, minute or also known as folding the dough. Now the “PROOFING” sequence begins. You can do more than 1 proof even 3 if you like ,that is up to how much yeast power is in the dough.
The value of doing a “PRE~FERMENT” is to develop the flavor of the yeasted lean bread dough. It gives the natural sugars & other properties of the ingredients a chance to blend & develop flavor. It is not a requirement…you can do it if you have the time & patience…I always do it as a matter of course, but to be truthful I cannot say my baked product is better tasting because of it.
Helen, I hope I answered your inquiry. If not post back to me if you wish I will try harder next time, I promise.
Good luck to you from Las Vegas, NV. Enjoy the rest of the day young lady.