Couche - Proofing Equipment

Proofing Equipment

To ensure consistent results, specialized tools are used to manipulate the speed and qualities of fermentation.

A dough proofer is a chamber used in baking that encourages fermentation of dough by yeast through warm temperatures and controlled humidity. The warm temperatures increase the activity of the yeast, resulting in increased carbon dioxide production and a higher, faster rise. Dough is typically allowed to rise in the proofer before baking.

A dough retarder is a refrigerator used to control the fermentation of yeast when proofing dough. Lowering the temperature of the dough produces a slower, longer rise with more varied fermentation products, resulting in more complex flavors. In sourdough bread-making, cold decreases the activity of wild yeast relative to the Lactobacilli, which produce flavoring products such as lactic acid and acetic acid. Dough that is retarded before baking results in a sourer loaf. To prevent the dough from drying, air flow in the dough retarder is kept to a minimum. Home bakers may use cloth to cover dough that is kept for a longer period in the refrigerator.

A banneton is a type of basket used to provide structure for the sourdough breads during proofing. Proofing baskets are distinct from loaf pans in that the bread is normally removed from these baskets before baking. Conventionally these baskets are made out of wicker, but many modern proofing baskets are made out of silicone or plastic. Frequently a banneton will have a cloth liner to prevent dough from sticking to the sides of the basket, though some have no such cloth. These baskets are used both to provide the loaf with shape and to wick moisture from the crust. Banneton baskets are also known as Brotform or proofing baskets. Alternatively, a couche or proofing cloth can be used to proof dough on or under. Couches are generally made of linen or other coarse material to which the dough will not stick and are left unwashed so as to let yeast and flour collect in them, aiding the proofing process. A banneton is used for round loaves, called boules, and a couche is typically used for longer loaves such as baguettes.