"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches
Reply
 
Thread Tools Display Modes
 
Old 03-02-2008, 01:27 AM   #1
Senior Cook
 
Chausiubao's Avatar
 
Join Date: Jan 2006
Location: California
Posts: 107
Send a message via AIM to Chausiubao
Proofing box alternatives

I recently moved to a coastal city, and it seems as if the temperature or something in the atmosphere changed from a more inland region.

What used to take only 2 hours to rise now takes 4 hours, and I've been investigating different proofing box alternatives.

The main one that I've been trying is to use a tupperware that is large enough to accomodate the size of the risen dough, then submerging the entire chamber in a large bowl of water that I try to keep around 100 F.

This works, but its cumbersome and liable for the dough to get waterlogged.

Do you think there are other ways of maintaining the right temperature for fermentation?

__________________

__________________
Bread can sing. o.O
Chausiubao is offline   Reply With Quote
Old 03-02-2008, 02:08 AM   #2
Executive Chef
 
miniman's Avatar
 
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
I proof my bread in the kitchen with the ovens on. They rise well and in good time.
__________________

__________________
miniman is offline   Reply With Quote
Old 03-02-2008, 09:09 AM   #3
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
I proof mine in a stainless steel bowl , covered with plastic wrap,with a towel on top of the stove so it doesn't get direct heat.
Another way :
I use my oven as a proofing box. I'll turn the light on in my oven to provide a CONSTANT source of heat (no going from hot to cold using a brief preheating method), and place a cake pan on the bottom rack if it's electric, or on the bottom of the oven if it's gas, and fill it with hot water to warm the oven and to add humidity. (Safety note: Add the water TO the pan. Don't try to walk from the sink or kettle TO the oven with a shallow pan of hot water.) In my oven, this is an optimum 80-85F. But be sure to check the actual temperature. You should also check it in several areas of the oven because close to the light might be too hot... I'll take the loaves out well before they are completly proofed. Remove the pan of water and preheat the oven for baking. By the time the oven is preheated, the dough will be completely risen and ready for the oven.
__________________
LadyCook61 is offline   Reply With Quote
Old 03-02-2008, 12:10 PM   #4
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
For the last 7 years or so I've been using my microwave as a proofing box.

I put some water in a microwave-safe bowl (about 1 cup water), heat it on HIGH power for 2 minutes. Leave the hot water in the microwave with the door shut for a few minutes to allow the inside to warm and, then, place my dough into the warm, steamy microwave. Do not remove the bowl of water. Close the door.

The microwave environment stays appropriately warm for at least 1 hour. No drafts, no way to disturb the rising dough.

When I'm done, I toss the water and wipe down the inside of the microwave. One added benefit of doing this is that the inside of the microwave gets a steam cleaning.

The only down side is that I have to make sure I don't need the microwave for something else while the dough is proofing, but that hardly ever happens.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 03-02-2008, 12:36 PM   #5
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Quote:
Originally Posted by Katie E View Post
For the last 7 years or so I've been using my microwave as a proofing box.

I put some water in a microwave-safe bowl (about 1 cup water), heat it on HIGH power for 2 minutes. Leave the hot water in the microwave with the door shut for a few minutes to allow the inside to warm and, then, place my dough into the warm, steamy microwave. Do not remove the bowl of water. Close the door.

The microwave environment stays appropriately warm for at least 1 hour. No drafts, no way to disturb the rising dough.

When I'm done, I toss the water and wipe down the inside of the microwave. One added benefit of doing this is that the inside of the microwave gets a steam cleaning.

The only down side is that I have to make sure I don't need the microwave for something else while the dough is proofing, but that hardly ever happens.
that is a good idea! I would have make sure hubby stays out of the micro.
__________________
LadyCook61 is offline   Reply With Quote
Old 03-02-2008, 01:00 PM   #6
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
Thanks for the microwave idea, Katie. I've used the heating pad on low under the bowl, which works fine, but the microwave would be one less thing to drag out. Most of the time here in Texas, it's so warm and humid that I don't need to do anything but put the covered bowl in the oven (not heated or anything). And before I started using the stand mixer for dough, I would just let it proof in the bread machines. When the dough was big enough to push the top up, it was ready to bake.
__________________
Fisher's Mom is offline   Reply With Quote
Old 03-02-2008, 02:04 PM   #7
Senior Cook
 
CanadianMeg's Avatar
 
Join Date: Sep 2005
Location: Sask, CANADA
Posts: 153
I let dough rise in the oven. I heat the oven to 190* and leave it on for two minutes after it's heated. I turn the heat off. I put my dough in an ovensafe bowl covered by plastic wrap and stick it in the oven until it doubles in size. No drafts and constant temp. :)
__________________
CanadianMeg is offline   Reply With Quote
Old 03-10-2008, 09:08 PM   #8
Assistant Cook
 
Join Date: Mar 2008
Location: Australia
Posts: 6
I just put mine in a stainless steel bowl cover with plastic wrap then put it in front of the window about three feet away. I find the morning sun the best not too hot havent had a problem yet!!
__________________

__________________
Fridge Picker is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:13 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.