Bread proofing oven problem

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  Hello, I have a question for anyone that might have an electric
Jennair oven with the bread proofing option. I just checked mine with
an instant read thermometer, I had it on the standard proof setting
(which is the lower of the two) and I got a reading of 110 degrees.
With the sourdough breads I make, I like to do a bulk proof of around
75 to 80, so this is really high. Would anyone know of a way to get
this oven to have a lower proofing temp ?

thanks, hutchndi


Re: Bread proofing oven problem

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I would just put a container of boiling water in the oven with the dough and
not turn on the oven.  The only reason to elevate the temperature for
fermentation is to speed the process.  With sourdough, I would think that
the object would be to retard the fermentation as much as possible with
temperatures below 70F.  This would allow the bacterial fermentation to have
preference over the yeast fermentation.



Re: Bread proofing oven problem
On Mon, 09 Jan 2006 14:43:47 GMT, "Vox Humana"

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Howdy,

The maximum growth rate of the lactobacilli is at about 90F
and for the yeasts is at about 82F, so you may have
something off in your last sentence above.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Re: Bread proofing oven problem

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and
have

That is probably true but the growth rate may be not be directly
proportional to the rate of temperature change.  Therefore, at a reduced
temperature, the bacteria may metabolize faster than yeast at lower
temperatures.  That is the conventional wisdom.



Re: Bread proofing oven problem
On Tue, 10 Jan 2006 15:24:09 GMT, "Vox Humana"

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Hello again,

Based upon my reading of some of the good science, I would
say that the "conventional wisdom" is incorrect on this one.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Re: Bread proofing oven problem

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You have some links for that good science?



Re: Bread proofing oven problem
On Tue, 10 Jan 2006 22:42:18 GMT, "Vox Humana"

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Hi again,

Not links, but I'd suggest that you check the citations in
"The Bread Builders" by Wing & Scott.

If you are not familiar with that book, I would recommend it
to you without reservation.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Re: Bread proofing oven problem
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For proofing around the the temp you want I find just leaving the light on
in my oven proofs my dough perfectly.  Drives my husband mad and I have to
leave a note on the handle, so he won't turn it off.

My new oven has a proof cycle and I was just reading the manual last night.
I was saying that the oven's temp can be adjusted.  Maybe check your manual
for this option.

Lynne



Re: Bread proofing oven problem

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night.
manual

Newer electronic controllers have a key sequence that put them into the
calibration mode where you can adjust the temperate +/- in increments within
a range.  The problem is that this changes all the temperatures, not just
the proof setting.  Also, the temperature sensor may not be very accurate
below 100F.



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