What are the best practices for final proofing?
- Choose the right location: Find a warm, draft-free spot in your kitchen, such as a turned-off oven with the light on or a proofing box.
- Use a lightly floured surface: This will prevent the dough from sticking, but don't use too much flour as it can dry out the dough.
- Cover the dough: Use a damp cloth or plastic wrap to cover the dough and prevent it from drying out.
- Let it rise until doubled in size: This could take anywhere from 1-3 hours, depending on the temperature and the type of dough.
- Poke the dough to test if it's ready: If the dough springs back quickly, it's ready to bake. If it leaves an indentation, it needs more time to proof.
