Skip the navigation header

K-State Logo K-State Research and Extension logo
go to Research and Extension home page go to News go to Publications and Videos ask a question or make a comment search the Research and Extension site

body

Adopt A Wheat Field Home Page
Proof box
photo 173a Here are the dough loaves going onto the proofing racks. The proof box is full of racks that hold the bread pans. It is warm (105 F) and very humid (80 %). The loaves will stay in the proof box for 45 to 60 minutes. Do you have any idea why the loaves have this layover in the proof box or what will happen to them? (Hint: There’s yeast in this dough.) Keep a close eye on the size of these dough loaves going into the proof box.
photo 173b Take a look at these dough loaves after they’ve been in the proof box for one hour. What happened? The yeast in the dough caused gases to form and the dough to rise. Even in commercial bakeries the dough must be given time to rise.
Adopt A Wheat Field Kansas State University Adopt A Wheat Field
Agronomy Wheat Page