Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

Test Kitchen video tips: Checking the proof

Yeast breads typically call for setting the dough aside for a little while to give the dough time to rise, or proof, until doubled in size.

Next time you're making bread, try this simple trick for keeping track of the proof: After covering the dough with plastic wrap, mark an outline of the unproofed dough with a marker. That way you can easily gauge how -- and how much -- the dough is proofing.

Click here to find out more!If you have any kitchen tips or questions you'd like me to explore, leave a comment below or email me at noelle.carter@latimes.com.

ALSO:

Go behind the scenes at the Test Kitchen

134 recipes for your favorite restaurant dishes

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
Twitter/noellecarter

Video credit: Myung Chun / Los Angeles Times

 
Comments () | Archives (0)

The comments to this entry are closed.


Connect

Recommended on Facebook


Advertisement

In Case You Missed It...

Video

Recent Posts
5 Questions for Thi Tran |  August 6, 2012, 8:00 am »
SEE-LA hires new executive director |  July 31, 2012, 9:34 am »
Food FYI: Actors reading Yelp reviews |  July 31, 2012, 9:16 am »
Test Kitchen video tip: Choosing a bread wash |  July 31, 2012, 6:04 am »

Categories


Archives
 


About the Bloggers
Daily Dish is written by Times staff writers.