What is the verification of bread?

The organization of bread or proven is the last step to the production of yeast bread before real baking and during which the shaped dough can rise in the end. After mixing the ingredients and allowing the dough to get up, the baker strikes, knead and shape the dough before leaving it to rest during the bread verification. However, some recipes refer to any time when the dough can rise, including the initial rise, as a verification of bread.

fermentation is responsible for causing bread to increase. When yeast is mixed with flour and water, it begins to convert carbohydrates into simple sugars that it can use. As yeast feeds on these sugars, it produces alcohol and carbon dioxide. Warm temperatures accelerate this process along, but temperatures more than 140 degrees Fahrenheit (60 degrees Celsius) kill yeasts and stop the reaction.

Mixing flour and water also makes gluten, a substance responsible for providing the dough of its strength and elasticity. Thiselasticity causes the dough to catch carbon dioxide in small airchubs. Once more of these bubbles are captured, the dough takes up more space and begins to inflate or rise. Gluten stretches around these small bubbles, so complicated mesh with small cavities. After the bread is baked, these cavities created by bubbles give bread its light texture.

For the first rise, yeast becomes active when mixed with flour and water. This mixture is initially uneven and during the mixing and kneading process, some yeasts are completely dry and some are fully activated and produced by carbon dioxide. As a result, the first rise may not grow evenly. Parts of the dough can be too dense and other parts could be exaggerated and spring leaks on the dough surface. Verification of the bread causes the process of a series for a more consistent loaf.

After the first rise, the baker strikes the dough and pushes most of the carbon dioxide. With all yeasts in the body is now fully activeThe dough rises evenly. Even a predictable climb allows bakers to form a loaf as needed without the risk of inflating one side more than another. Stretching the dough firmly and its tucking under it will also help to capture carbon dioxide for lighter bread.

The length needed to verify the bread will depend on the recipe used. For example, the dough made with rye flour is rising particularly quickly. On the other hand, sourdough bread might need to ferment for days. Of course, the desired density will also have an impact on proofreading time, and recipes using similar ingredients may require different treatment.