Proving Bread Dough

Proving (proofing in the US) is the stage in bread-making where yeast ferments the sugars in the dough and produces carbon dioxide, causing the dough to rise. In vegan bread-making, the technique is identical to conventional bread - no eggs or dairy are needed for a good rise. Understanding temperature and timing unlocks everything from simple sandwich loaves to focaccia and pizza.

Step-by-Step: Proving Bread Dough

1. Combine 500g strong bread flour, 7g instant dried yeast, 1 teaspoon salt and 1 tablespoon olive oil in a large bowl.
2. Add 320ml warm water (30 - 35°C - it should feel comfortable, not hot) gradually, mixing to a shaggy dough.
3. Knead for 10 minutes on a lightly floured surface until smooth, elastic and springs back when pressed.
4. Shape into a ball, place in an oiled bowl, cover with a damp cloth or cling film and leave in a warm place for 1 - 2 hours until doubled.
5. Knock back gently, shape as desired and leave to prove again for 45 - 60 minutes.
6. Bake at 220°C for 25 - 35 minutes until golden and hollow-sounding when tapped on the base.

Chef's Tips

• The ideal proving temperature is 25 - 28°C - a slightly warm oven (preheated briefly then turned off) works well.
• Over-proved dough collapses when baked - if the dough rises more than double in volume, use it immediately.
• A tablespoon of miso paste or nutritional yeast added to the dough adds a subtle depth of flavour.

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