Hi
I want soft and fluffy baking products, e.g. donuts, nutella brioche, other bread.
how long to we proof the second time and why??
made nutella brioche a few times before. the instructions say to proof a second time for a shorter time e.g.20 min from memory. i'm unclear on why some lengths of time are short like this, while others are longer (until dough doubles). i'm referring to the second proofing time length. if our goal is soft and fluffy, isn't it better to proof the second time for longer as well - rises higher before oven, then rises even higher in the oven, means more air and is bigger, and is more soft and fluffy.
anyone get it?
I want soft and fluffy baking products, e.g. donuts, nutella brioche, other bread.
how long to we proof the second time and why??
made nutella brioche a few times before. the instructions say to proof a second time for a shorter time e.g.20 min from memory. i'm unclear on why some lengths of time are short like this, while others are longer (until dough doubles). i'm referring to the second proofing time length. if our goal is soft and fluffy, isn't it better to proof the second time for longer as well - rises higher before oven, then rises even higher in the oven, means more air and is bigger, and is more soft and fluffy.
anyone get it?