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Basics and Techniques: Bulk Prove

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By Paul Allam and David McGuinness

Published 2009

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There are two main stages of proving — the bulk prove and the final prove. The bulk prove is the stage where the dough has come out of the mixer and is sitting in an oiled bowl or container. The final prove is the stage when the loaves have been shaped and are sitting in a basket or on a tray ready to go into the oven. The bulk prove does not need any humidity or high temperatures, a room temperature of 20°C–22°C (68°F–72°F) is fine.

For almost all of the recipes in this book we do long, slow bulk proves that do not require high ambient temperatures. This yields more flavour within the dough before it is divided and a tastier baked loaf.

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