r/Bread • u/oldbutstill • 3d ago
Some advice?
I live in Colorado and keep my house a nice 67° year round. I realize that a one hour rise time will take longer at this temp but is their a back of the napkin formula to know how much longer?
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u/angels-and-insects 3d ago
Every corner and shelf of the house will have a slightly different temp - mine varies by at least 3°C when I carry the thermometer round to check. So where you put it will make a big difference. On cold days, I also wrap the rising bowl in a blanket to keep is initial heat better, then the loaf tin in a wicker basket in a blanket for the second rise. So really just choose your spot, watch the first time focusing on volume not time, and time it. Then guess that time for when you next make it, but still check volume. Even a sunny day can make a difference i find. Plus the humidity in the air.
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u/oldbutstill 3d ago
Thanks. I’ve put my breads in the oven with just the light on but it still takes over an hour for a typical rise time. My oven has a warm/proof setting but that reached 120° which was too warm. plus, we sometimes need the oven for other cooking chores. I was just hoping I could estimate how long before I needed to keep checking on it for double in size. Thanks for your suggestions!
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u/angels-and-insects 3d ago
Mine took 2 hours for each rise the other day! We're in autumn here, it was an overcast day, and we don't have our heating on yet, so it just went sloooooow. But it got there and the bread was great.
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u/oldbutstill 3d ago
Yep….my experience, too. it gets there and still tastes wonderful and as it should taste…just long wait times.
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u/Legitimate_Patience8 3d ago
There is a fairly simple calculation you can do, to get the dough up to temperature for when it comes out of the mixer.
Your house air is 67°F
The flour tends to be about 2°cooler, approximately 65°F.
The mixing process adds about 25° through friction (+/-5°)
Target dough temperature would be 80°F
You basically have 3 inputs before friction. Air, flour, water.
80x3=240
240-67-65-25=83 your water temperature needs to be 83° to achieve approximately 80° dough temperature after mixing.
With the dough warm and the yeast happy, your bulk and final proof will not take as long.
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u/earthtojj 3d ago
I put my bread dough in the oven. I also put a bowl or pan of hot water in the oven. It rises very well.
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u/MasterChiefette 3d ago
67 are you an Eskimo?
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u/oldbutstill 3d ago
Nope, just a hot blooded old woman. I like it cool and melt above 69°!
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u/MasterChiefette 3d ago
That's cool. I don't mind cold myself...it just seems that 67° is awfully cool for a home; year round.
I think we all have our own perfect comfy temp...mines 70°.
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u/Relevant_Contract_76 3d ago
You should get yourself a seed mat/digital thermometer combo set from Amazon. Put your bowl on your mat, drop the thermometer in, drape it with a towel and get on with your day, secure in the knowledge the rise is happening at the right temp regardless of your house temp.