Measuring Ideal Proving Time

The ideal proving time depends on your ambient temperature and the amount of yeast you use, assuming you use the same type and brand of yeast, and the same amount of flour (e.g. 3cups for one large round loaf).

I prefer instant yeast in sachet form in order to ensure freshness and consistent results.

Here is an example of my measurement of the ideal proving time.  I used 1/4 tsp yeast for 3 cups flour (+8tbs pre-dough flour) in proving temperature 28 degC:

Do your own experiments.  I did a few:


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