Do you need a "Proofing Box"?

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the truth is you really dont need a proof box unless you are producing professional yeilds of products. If you can keep your enviorment from 70-90 degrees your dough should proof perfect seeing yeast ferments best at this temp (optimal is 80) for smaller batches you could simply find a spot near your oven, and after you have scaled, mixed, let it ferment in mixing bowl once. pounched the dough down, portion it, round it, let it bench then shape into the style of bread or roll you like, turn your oven on and prop the door open. the heat will come out of the oven and make the spots closer to it the perfect proofing temp. this way your oven is already heated to the temp you want to bake at because the faster it can go from proofing to baking the better. to obtain the moisture you usually get out of the proof box and to keep your dough from drying out you can use a very light weith cloth that is barely damp( dont want soggy bread) and drape it over the rolls. this may take longer when your proofing tough lean doughs with alot of gluten in them but will save you from haveing to fork up the extra cash to buy a professionally made proof box. ps. i like your solution to the problem also, very creative

Reply to
Mk3217

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How is an oven to reach correct temp if the door is open?

Candide

"Never keep up with the Joneses. Drag them down to your level. It's cheaper." Quentin Crisp 1908 - 1999 _+_+_+_+_+_+__+_+_+_+_ Please do not include entire "X-No-archive: yes" message in your response.

Reply to
Candide

its not that it will be the right temperture it will be closer to the temp. once you shut the oven door it will come up to temp very shortly, i just used that as a suggestion because alot of people proof in there oven with the heat off and use the heat from the pilot light in the stove(if its a gas stove) for the heat sorce

Reply to
Mk3217

I use my microwave oven, which I "preheat" by boiling a cup of water for a minute or so in a microwave-safe bowl. I leave the bowl of water in the microwave, cover the dough with plastic wrap, and leave the dough in the warm and moist oven. Works very well!

Reply to
Mary

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