Proof you right part I
After the dough is mixed and kneaded, the first
step is a ‘bulk proof’. (This refers to resting the
dough to allow the yeast cells to multiply and
produce CO 2 , to make the fluffy texture.) The
bulk proof relaxes the gluten, made springy
from kneading. A chilled bulk proof develops
extra flavour and makes the dough easier to
shape. After this first proof, we will shape the
dough and give it a final proof.

Dough degrees part II
Kneaded doughs proof faster in warm rooms,
so stow the dough in the fridge immediately after
kneading. In cold kitchens, leave it out for longer,
in the tub, before chilling to get a little yeasty
action started before its cold night’s sleep.

Proof you right part II:
The pre-bake proof
Once your dough is in its final shape, it is time for
the final proof for a fully plumped, relaxed gluten,
puffy yeasty treat. To gently encourage the dough
to grow (and shave off proofing time on cold
days), make a makeshift prover in a cold oven.

Place a bowl of hot tap water on the bottom of
the oven and your tray of proofing dough shapes
on the uppermost shelf. The Croiss-ain’t/faux- ssaint
dough (page 87) is fragile, so only allow
that a cooler and long proof.

The poke test
The poke test is not Facebook circa 2009. This
is where we test how ready the dough is to be
baked or fried. Poke or nudge a slightly greased
or damp fingertip into the dough and if the indent
rebounds VERY sluggishly, it’s ready to bake (hope
you have your oil/oven preheated!). If the indent
remains, and the dough shape slightly deflates
when poked, it is over-proofed. Cook it quickly,
but be warned: the baked or fried dough may be
a flatter than perfect shape. If it bounces back
fast, it is still springy and under-proofed. If cooked
now, the bun will have a tight internal crumb.

Leave longer.

More reliably, the internal temperature of a
perfectly proofed yeasted dough shape is
23–25°C (73–77°F). I use these temperatures
for scrolls and filled bakes to be extra sure.

Internal affairs
A digital probe will confirm when your buns are
done! They’re especially helpful for buns with
gooey centres. Instead of sacrificing one of your
batch by cutting it open, insert the thermometer
into the centre. Aim for 88–90°C (190–194°F)
for doughnuts and baked buns.