Bread proofing oven problem

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
Reply to
hutchndi
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.
Reply to
Vox Humana
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
Reply to
King's Crown
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.
Reply to
Vox Humana
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,
Reply to
Kenneth
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.
Reply to
Vox Humana
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,
Reply to
Kenneth
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,
Reply to
Kenneth

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