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Old 06-05-2015, 05:19 AM   #1
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Proofing Bread in a sous vide (bain-marie)

Hey All,

I find it quite difficult to proof my bread in the UK because of its cold weather.

I was wondering if it would be possible to proof bread in a covered glass bowl and set it over a sous vide bain marie or even let it float in the warm water, therefore I can have more control over the temperature.

Has anyone tried this before?

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Old 06-05-2015, 09:25 AM   #2
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We have a member here that heats up her microwave and when it shuts off puts her bread dough in there to proof. It stays warm enough and long enough for the dough to rise. She is an avid bread maker and has lots of experience in bread making.
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Old 06-05-2015, 11:04 AM   #3
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I also read another suggestion on a bread baking website which was to place the dough in the oven and set it for 400 F (204 C) for 30 seconds, then turn it off and leave it. I'm assuming an electric oven, I don't think it would work with a gas range because I think it depends on the heating element coming to full heat then giving it off for a few more minutes, so I've never tried it. We had a Samsung electric range in our old house, and the oven had a proofing setting that worked a charm.

My study is quite warm with the computer running, even in winter, so that's become my proofing room.
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Old 06-05-2015, 12:45 PM   #4
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I have used an enclosed TV cabinet as a proofer.

You can also place the bowl on a gas stove (hob). That should keep it warm enough.

My immersion cooker isn't cool enough I don't think.
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Old 06-05-2015, 03:00 PM   #5
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Actually chicouk, she doesn't "heat the microwave" per se, she heats a cup of water in the microwave. The moisture and warmth left behind in the microwave cabinet are sufficient to proof the bread - for about an hour, I think.


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Originally Posted by Addie View Post
We have a member here that heats up her microwave and when it shuts off puts her bread dough in there to proof...
Addie, that "member" is Katie H, if I'm remembering right. Whoever it is, I hope they come along and advise chicouk correctly.
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Old 06-05-2015, 03:03 PM   #6
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CG, it is Katie and you described her technique correctly. I do the same thing after she mentioned her method. Works great. Btw, in most microwaves, 1 cup of water will come to a boil in one minute.
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Old 06-05-2015, 03:07 PM   #7
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Bread dough will proof in the refrigerator overnight. Cold is not your issue, proofing quickly is your issue. If you have a gas stove with a pilot light, just stick the dough in the oven and let it proof there. Fill a roasting pan with an inch or two of hot water and place the dough bowl in the pan. Cover the pan with a towel or even plastic. The hot water will provide a warm moist environment ideal for proofing.

Actually, bread proofed slowly (overnight) has more flavor than quickly proofed bread.
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Old 06-05-2015, 03:49 PM   #8
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Quote:
Originally Posted by Cooking Goddess View Post
Actually chicouk, she doesn't "heat the microwave" per se, she heats a cup of water in the microwave. The moisture and warmth left behind in the microwave cabinet are sufficient to proof the bread - for about an hour, I think.



Addie, that "member" is Katie H, if I'm remembering right. Whoever it is, I hope they come along and advise chicouk correctly.
You are right CG. Thanks for the correction. That is exactly what she does. I knew it was her, and that she used the microwave. You filled in the blanks. I think she leaves the water in there for a few extra seconds.

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Old 06-05-2015, 06:16 PM   #9
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Quote:
Originally Posted by Andy M. View Post

Actually, bread proofed slowly (overnight) has more flavor than quickly proofed bread.
Yeah. I like breads made by starting with a poolish or sponge, fermented on the counter overnight to build flavor. I have a good friend who is a great cook and a hospital nutritionist by trade, and she won't let me make ciabatta without making a loaf for her.
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Old 06-06-2015, 11:21 PM   #10
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Put it in the oven with the interior light on. The oven keeps out draughts and the light will provide just enough heat to let the dough proof.
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