Proofing bread dough, also known as the final fermentation, is when you let the dough rise between 75 and 80°F. This process can be done in either a glass bowl at room temperature, the oven ...

To make the bread, put the flours, yeast and salt into a large bowl (or a freestanding food mixer with a dough hook ... then leave to finish proofing. Preheat the oven to 200C/190C Fan/Gas ...

Each loaf of bread requires multiple mixing bowls, something called a "proofing basket," and a razor ... Insulated mixing bowls that keep dough at the correct temp While you can just slap your ...