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Bear's way of making bread.

Chef Crumb and A Little Bird Crust

Bread Making of Chief Crumb and A Little Bird Crust

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The Final Rise

If you are making lean bread, like a baguette, let your dough rest in the heavy piece of canvas called a Couche.

Chef Crumb's dough is left in his final proofing state at 28∼30℃ with the humidity of 70%.

In general, the second rising time is much shorter than the first one.

How to proof the dough at home?

During the final proofing time, it is ideal to leave the dough in a warm and humid place at about 30℃. In most cases, when the dough rises double in size, it should be done, just like the first fermentation.

If your oven has a low temperature setting (about 30℃) used for the purpose of bread proofing, it is possible to let the dough rise in the oven with a pan of hot water on the bottom rack.

If your oven does not have such a setting, you may place water of pan on the bottom rack of your oven and turn it to the lowest heat (no higher than 100℃), leave it for a few minutes, and then turn it off. Place your dough on the rack above the water and allow it to rise.

In any case, it is important to maintain the humidity level.

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