Hi all, I’m stuck on proofing donuts consistently. I don’t know how to tell when my 1st proof and 2nd proof are actually done.
I do a long 1st proof overnight (bulk fermentation) and then shape and do a final proof, but I’m unclear what “ready” looks like for each stage.
- Do you use the poke test during bulk, or only after shaping?
- For overnight bulk, what measurable target do you use (volume increase %, dough feel, aliquot jar rise, dough temp, etc.)?
A different question, I'm trying to get a shiny crumb like the donut I had at "i'm donut?". I can't replicate it and wondering if its because I'm not kneading my dough enough and getting enough gluten development.
