At one time I was on a quest to make yeast bread. It never turned out quite right and I think I determined that my house never has the proper climate (no humidity - AC in the summer and too cold in the winter). I was thinking about attempting making bread again for Thanksgiving but proofing it in the oven. How is that done?
Hi BD-
Oddly enough, I find proofing my bread works well on the counter in the bathroom with the bathroom heater on...door closed.
I have never tried an oven...gas or electric...
Anxious to see other hints!
Happy baking!
michele/cat
You'll need an oven themometer. Set your oven on the lowest heat setting and put a pan of hot water in the bottom. Let the water start to steam and then turn off the oven. Once the oven drops back down to just above 100'F, quickly put your bread inside to proof (rise).
Bakeries use proof boxes (basically steamy warmers) that stay at 100'F to proof their products. So if you do this, you're basically making your own little proof box.
I've also used the microwave as a proof box in the Summer. I usually heat a measuring cup of water until it boils, which will effectively heat up the inside of the microwave. Leave the cup in there and put in the bread dough to proof.
Best of luck!
This depends very much on the style of oven you have. Some ovens have a "proofing" feature. Mine does but I dislike it. Here's what I did when I thought I did not have a warm enough place. I turned the oven on to its lowest setting. When it got to over 100 degrees I turned it off. I put a shallow pan of hot water in the bottom of the oven and the bowls of bread on the rack above it. If it felt like it might be too warm I cracked the oven open. I bake alot of bread, I would recommend making sure your proof your yeast prior to adding it and consider other recipes. There is no such thing as a house in which bread cannot be baked or a person who cannot do it, its just something that takes practice and some patience. I have four loaves baking today. 2 are gorgeous and I know they'll be lovely loaves. 2 aren't rising right. Those two proofed beautifully, but they're still not rising well. It's certainly the yeast, and those loaves will be dense and not so airy. Not useless, the kids love bread like that! Keep trying! It's worth it.
It used to be that ovens had pilot lights, they don't know days. If it doesn't have a pilot light it would be the same as sitting the bread on the counter. At least inside the oven the temp would not move around much.
If you are certain you want to do it in the oven turn it on very very very low for about 5 minutes then turn it off and wait a few minutes for it to cool down some then put the dough in and shut the door. Do not open it again until you are ready to take it out and knead it again.
I always make my dough in the bread machine on the dough setting. That way it is perfect temp for the dough to rise perfectly every time. When the dough is ready I take it out and do what every I want with it and go from there. Usually I make rolls in a muffin tin.
I always let my dough sit on the counter. If it's too cold, just wrap the bowl in towels. When I don't have much time, I make the dough, I make the loaves of bread and then let them rise in the pans. It probably takes 15-20 minutes for them to rise (it depends on the house temperature) and then I put them in the oven (350F for 40 minutes and then 300F for about 20 more minutes). Someone was asking for the water temperature that you use for yeast. It needs to be between 90-100F(warm and comfortable to the touch, lukewarm). Happy Thanksgiving!
I have a gas oven too, so I set the temp for 200*F for about five 3-5 minutes. I air it out briefly so that it's not full of hot air and the racks don't get hot. Then I make sure the bowl is lightly coated with oil, then I cover the bowl with a misted cloth and make sure the bowl rests on it just in case the oven rack is warmer than I think it is.
What you really want is a warm space without a draft that's not so hot it's going to cook the dough. Then leave it closed for 15 minutes to let it rest.
I've used Christy Lees Method when in a hurry. Another good way is to set it in metal pans on top of the oven while it is in use, such as cooking turkey or pies, covered with a cheesecloth or clean kitchen towel. The heat rising from the oven is just enough to allow the bread or rolls to rise slowly and gently.
I've formed rolls and put them in the refrigerator overnight to rise. They looked smaller than usual but rose quickly once I put them in the oven. Worked well. I think I used a bit more yeast.
Proofing in the oven works well. But if you want to, you could try using more yeast and leave them on the counter. It will take longer to proof if there's less heat and moisture but they will eventually rise.
Activating the yeast with the correct temperature of liquid is essential. I don't remember what temperature to use. Sorry.
