Instant Pot (Pressure Cooker) Tips & Recipes

milee30
Tue, 07 Apr 2020 01:27:49 +0000

Not an expert at all but I think the tradeoff you’d be making is speed vs. taste. Proofing faster is great for saving time and that may be the big concern for some bakers, but it also gives less time for the development of the yeasty, deep taste that so many people enjoy. Neither is perfect, there’s no one correct choice, but know what you’re trading off so you can choose what works for you. We like flavor, so we like to proof longer even if it’s a PITA. But if speed is more important, go for warm water when you mix and keep the bread in a warm area to proof faster.