One Cheap And One Expensive Way To Proof Bread Faster - Chowhound

Alvarez/Getty Images According to Nathan Myhrvold, founder of Modernist Cuisine, "The ultimate goal of proofing is to increase the volume of a shaped piece of dough through the production of carbon dioxide and ethanol." And it's these shaped pieces of dough that eventually morph into the rolls and loaves of homemade bread that you crave. This is often a slow process, but you can make the proofing step go faster…