where do I raise bread dough in the modern kitchen?

Personally i proof mine in the fridge overnight, but in a hurry you could just turn on the oven for a few minutes and then turn it off, put the dough in it, close the door, and don't worry about it. You don't need a whole bunch of heat.

snipped-for-privacy@comcast.net (judith) wrote in news: snipped-for-privacy@posting.google.com:

In the oven. If you have a gas oven with a pilot light, you need do nothing more than put your rising bowl on a rack.

Pilotless gas or electric oven? Preheat the oven for 2-3 minutes, then turn off. You can usually maintain excellent rising temperatures that way.

You might also put a bowl of hot water on another rack in the oven. The humidity also helps.

If you're really into bread baking, you might consider a proofing box. This can be constructed of wood or can be another already made box of various materials. Add a light bulb in a socket and a line-voltage thermostat. You'll be able to maintain a perfect rising temperature.

Wayne

I have had very good luck with just leaving the oven light on. You might stick a rolled-up towel in the oven door to crack it a tad if things get too hot.

If you're willing to wait a bit longer, bread dough rises perfectly well at room temperature. The slower rise also gives better flavor and texture.

-Scott

Place a pan of boiling water on the lower shelf or floor of your oven. Place your bread dough bowl on an oven rack a few inches above the water. Close the oven door.

I have a kitchen cabinet with a hidden heat duct outlet under it. It's a perfect place to raise dough during the heating season.

Dough will rise at lower room temperatures. It just takes longer.

gloria p

when i make rolls i put the trays on top of my central heating boiler (even though the heater is off ,the water heater part gives off a nice warm heat)Other than that i place on the worktop and cover with a clean towel and it rises fine. I once remember putting about six trays and tins of bread to rise on top of the car roof one really hot sunny day. whilst this was "normal" for me my neighbour thought i was mad - then she got to know me and realised she was right.!

I don't know where I seen this, but I bring a cup of water to a boil in the microwave. After it has boiled I push it to the back and put the bread in there to rise. In about 20-30 minutes it is ready to go in the oven. I bring the water to a boil while I'm mixing my dough. Good luck with your bread baking. Hope this tip helps. I'm baking 10 loaves of bread for the church bake sale this weekend.

You can do what many of us do. Put the dough in the oven, close the door and turn it on. When it gets up to what 80-90 should be, turn it off. Nothing exotic. Just works. But then, I only do that when the temp gets below 70F.

Just a question, but, since dough rises faster as the temp goes up, what's the hurry. As you know doubt know, many people let their dough rise overnight in the fridge. A long slow rise aids in the flavor of your final breads. Same goes for a longer rise in a temp that is about 65F.

after i let my dough take its first proof in the bowl and i start portioning it out to be mocked up into whatever im makeing ill set my oven to the temp i am baking the bread or rolls...etc at place a pot of water in it crack the oven door and put my sheet pan of mocked up rolls in a warm place near the stove with a damp towl on it this way once i get my full second proof in i can take off the towel egg wash or score the tops or what ever is need be, and put them straight into the oven (the faster you can take your fully, final proofed rolls or loafs from that stage to the oven the better looking there gonna look, thats one of the things that sperates homebaked bread from looking like professionally made bread from a bakery.)

You turn your oven on for just a few minutes till you can feel heat rising then turn it off and leave the light on.

I have an oven that I have turned into a proof box through the substitution of a 75-watt bulb for the appliance bulb. They have the same base size, so I just remove the appliance bulb and put in the regular bulb when I have bread to rise.

Depending on your oven, you might need a 60- or 100-watt bulb to get to the desired temperature.

escargo

David S. Cargo ( snipped-for-privacy@skypoint.com)

I've forgone the "warm place" technique. Slow rises seem to always result in better bread.

Howdy,

You are absolutely right...

I often say to folks that making bread is rather like making wine. Either can be made quickly, but in neither case would the results be as good.

All the best,

I have found that boiling a cup of water in the microwave and then pushing it to the back works great. I just stick the dough in there and in about an hour it is ready. I do that for both rises.

I can't tell the difference. I find that bread looks, feels and tastes the same as long it proofs the same amount regardless of the time involved. A cooler, longer proof, however might result in a greater amount of proofing simply because the baker tends to pay less attention to it. That would certainly make a change in the finished product. I've found that doughs left overnight in the fridge tend to be a little overproofed for my preference. No doubt a lower temperature will cause proofing to take longer, though.

I made lean baguettes today from a single dough. One pan proofed in a ninety degree oven and one proofed at room temp. The one at room temp took

Fred The Good Gourmet

Methinks, Fred, that you need to do some more testing. Quite obviously the tastes of two baguettes proofed only minutes apart would offer up no difference. But what you may have missed is what many of us now do when proofing dough. We place a shaped loaf, after rising for about

I can assure you, the taste is very different,and way better. So, quickly for volume production. Slow for taste.

I personally use my gas oven (pilot light method). But my mom always uses the top of the refrigerator. If that space is available in your kitchen. ;)

sl

I wonder if that practice dates back to when the condenser coil--and the heat is threw off--was on top of the fridge, and it remained out of habit when the coil was moved to the back?