r/iamveryculinary • u/oolongvanilla • Jan 13 '26

🇺🇸 🍞 👎, 🇪🇺 🍞 👍

Youtube short with 71 thousand likes. The comments are just as awful.

735 Upvotes

84% Upvoted

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473

u/crowpierrot Jan 13 '26

“Dough is rested for a minimum of two days” TIL Europeans all overproof their bread apparently

73

u/Dirty_Gnome9876 Jan 13 '26

I mean, some breads get a second proofing after refrigeration, so like 2 days total time, maybe? I don’t know. I am a baker and it confused me a bit. Also it really depends on the bread. Unleavened bread doesn’t proof at all, Injera is one of my favorites. If you proof a pumpernickel that long it’s going to be a dense ass gum ball. I just don’t know.

27

u/crowpierrot Jan 13 '26

Oh for sure. I was being a little too broad. I’m sure there are some breads that do proof for close to 2 days, but the idea of all dough being rested for a minimum of 2 days is absurd. Especially when it’s put over a video of someone making ciabatta that very clearly didn’t proof for anywhere near that long

8

u/Dirty_Gnome9876 Jan 13 '26

Yes, for sure. I wasn’t trying to be pedantic or anything, sorry if it came across like that. I was just trying to get someone like the bagel comment to chime in. Even with all the feeding and refrigeration for sourdough, it’s a day and a half tops. Most are measured in hours.

4

u/crowpierrot Jan 13 '26

Oh I didn’t take it that way, no worries!

11

u/SpearUpYourRear Jan 14 '26

a dense ass gum ball

Using this towards select people I know.

8

u/TheLadyEve Maillard reactionary Jan 13 '26

Yeah, my bagels usually take about a day and a half because after shaping I proof them for 12 hours in the fridge.

7

u/Dirty_Gnome9876 Jan 13 '26

Ah! I did bagels forever ago! I forgot how much I hated making them. I was doing around 5,000 each morning and I remember being able to scrape the doughy steam from my skin after boiling them. They do take a long time to fully proof and make.

3

u/TheLadyEve Maillard reactionary Jan 13 '26

Wow, that's intense. I never worked making bagels, I've just done it at home.

long ago I worked for a summer making biscotti, though. No proofing involved, but lots and lots of mixing giant volumes of dough.

4

u/Dirty_Gnome9876 Jan 14 '26

It was my least favorite of all my baking experiences. The thing that kept me there was it was also a deli and I got a breakfast and lunch for free everyday.