Dough
Proofing
mayalama / leavening
Leaving yeasted dough in a warm spot to grow in volume. The CO₂ from yeast is trapped in the gluten network.
When to use
Bread, pide, simit, açma, lokma. Not used for unleavened dough (mantı, yufka, baklava).
Common mistake
Too cold — won't grow for hours. Too hot — over 35°C the yeast dies. Ideal 24–28°C.
Steps
- Place kneaded dough into a lightly oiled bowl.
- Cover with cling film or a damp cloth.
- Set in a warm, draught-free corner. Summer: counter. Winter: on top of the (closed) oven.
- Wait 60–90 min. Dough should double.
- Two-finger test: press two fingers into the dough. If the dent fills back slowly, it's ready. Fills back fast? Wait longer.
Recipes using this technique
This technique hasn't been mapped to recipes yet. We'll be filling this in soon.