Can someone help me with the EXACT steps of "handling" the dough during and especially AFTER proofing? I may be doing this all wrong, but here's mine:
1. after final knead, dough goes into a slightly oiled bowl inside my proofbox at 88deg until it doubles (or even more) in size (about 2-4 hours depending on ingred %s). My dough always proofs and rises nicley in my box.
2. remove dough from proofbox and shape into pie on lightly floured peel (or into loaf for bread) and then add toppings as quickly as possible to avoid sogginess. Now the handling process obviously removes all of the air that has been built up inside during the proofing stage.
3. immediately insert onto 45min preheated stone in oven at 550deg (or whatever temp.....)
(note: my Camaldoli/Caputo mix smells and tastes great to me. My one problem is still lack of "spring" in the oven during baking and I am still trying to rule out problems. I am also investigating temp/stone/bake-time/steam etc..., but not covering that in this thread). In this thread I am investigating specifically, the "handling" of the dough as it comes out of proofing.)
I don't want to drag this out, but i heard someone say once: "i proof it, then shape it into a loaf (bread), then proof again, then bake it....." Now how can you possibly proof dough AFTER you have shaped it into a loaf? In other words, is there such a thing as not TOUCHING the risen dough AFTER it proofs and BEFORE you bake it? Seems to me that the LAST thing that you do is to "shape" your dough (pie or loaf) and then insert in oven. This means that all of the risen air inside the dough will obviously collapse JUST before you insert in oven. Is there something I'm missing? I am careful not to "over-handle" the dough, but you can't avoid the dough being in a collapsed state RIGHT before it enters the oven, right?
I also heard someone say on this board that overproofing can cause lack of spring in oven. How do I know whether or not I am overproofing? Is there a double-rise method where you punch it down and then re-proof? For what purpose is this done?
I know....too many questions in one thread...sorry...