Bread Proofing Bags, Pack of 3 Extra Large (Learn the secret to better tasting breads)
Here's how to bake better bread and rolls.
Tired of waiting forever for your bread to rise? It will rise better in a controlled environment without plastic stretched over it. Proofing bags will make you a better baker--for loaves, rolls, and pastries!
- Extra-Large! These proofing bags are extra-large (28 inches x 34 inches) to create a large tent to trap warmth and moisture. For use with a single loaf or an entire sheet pan of dinner rolls.
- Reusable! You can use your proofing bag over and over again.
- A faster rise! A proofing bag creates an incubator where your dough can rise without plastic stretched on it.
- Food-safe! Meets FDA and USDA specifications for food contact. (Never use garbage or recycled bags for food storage or contact.) Made with 100% virgin, high clarity polyethylene film.
- Heavy plastic, welded construction.
- Perfect for storage. Use these bags for storing flour, sugar, and other ingredients. The bags are large enough for 50-pound bags of flour. (Flour will stale and dry out if left open to the air.)
Learn the Bakers' Secret to Better Tasting Breads
Artisan breads just have more flavor, the deep yeasty flavor that we love. The secret is in the yeast.
Yeasts are living spores. When they are hydrated in a warm environment, they feed, divide, and grow. They feed on sugar, converting flour to sugar. As they feed, they expel by-products--carbon dioxide, the gas that makes bread rise, and alcohol. That's the yeasty flavor you find in bread.
And yes, it can be manipulated. We joke about "drunken bread" and "little critters".
Yeast grows the best at 79°F. Hence we developed our mixes with 80°F water.
So a bread machine does three things:
- It kneads the dough, developing the gluten strands that form tiny "nets" to capture the gas expelled by the yeast spores.
- It provides an incubation chamber where the yeast can grow, expel gas, and let the dough rise.
- It bakes the bread.
Whether in a bread machine or not, it pretty well takes three hours.
Here's how you manipulate the process: You slow the rise down by lowering the temperature.
Yeast is very sensitive to temperature. As the temperature goes down, the amount of carbon dioxide produced is reduced, and therefore the rise becomes slower. At 55°F, essentially, there is no more carbon dioxide generated.
But the yeast continues to produce alcohol. And you get more and more of that deep yeasty flavor.
In an artisan bakery, you will find a "retarder"--basically a refrigerator on a timer. It retards the growth of the yeast by lowering the temperature, creating more alcohol, and giving it more and more flavor.
You can do the same thing by putting your dough in the refrigerator (for up to five days). When you get it out, it will take another three or four hours for the dough to come to room temperature and start to rise. All that time, you're getting more and more flavorful alcohol in your dough.
The year before starting the business, we did lots of experimenting with bread. That winter, my garage was an almost perfect 45 to 55 degrees. I had lots of bread dough stashed in my garage and we made lots and lots of fabulous bread.
You could do the same. It's a fun journey. You can use our mixes, and you can use your bread machine to mix and knead the dough. Then put it in a large bowl, put the bowl inside a proofing bag, and it's off to whatever you're going to use as a retarder.
We have a 30-day return policy, which means you have 30 days after receiving your item to request a return.
To be eligible for a return, your item must be in the same condition that you received it, unused, and in its original packaging. You’ll also need the receipt or proof of purchase.
To start a return, you can contact us at customerservice@preparedpantry.com. If your return is accepted, we’ll send you instructions on how and where to send your package. Items sent back to us without first requesting a return will not be accepted.
You can always contact us for any return question at customerservice@preparedpantry.com.
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Exchanges
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