The final proof that allows the fermentation to reach its peak before baking. To test a piece of dough to see if it has proofed, it should be double in size and a gentle poke with a finger should leave a slight indentation. PrintShare
We have had the opportunity to work with some amazing pastry chefs, bakers, and chocolatiers over the years, and with our new column In the Kitchen, we want to bring the recipes for what’s baking in some of the top pastry chefs’ kitchens to you. We are starting things off with some recipes from … Continue reading →
