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Your dough will be fully proved when it has doubled in size, leaves the sides of the mixing bowl cleanly and  has a smooth silky and elastic texture. Pinch off a small piece of dough and stretch it. If it forms a thin membrane that you can almost see thorough the dough is proved properly. If it breaks or is crumbly, continue to let it rise a little longer.    The dough is fully proved when you poke it with a finger and it leaves an indentation. If the dough springs back to the same shape it needs longer proving.