Bread proofing oven problem

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.

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

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.

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,

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.

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,

You have some links for that good science?

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,