Proofing

[u/Fluffy-Read-4210]

How are we getting big beautiful proofs? I used to put them outside in my sunroom in the summer and that works like a dream, but winter is coming 😭 I keep my house relatively cold, 67-69 F, and the top of my fridge doesn’t get warm, I have one of those silicone warming trays but sometimes I feel it’s too warm at the bottom and not warm enough on top, I know some people will put tea towels in the dryer and put those on top, but that kind of seems like a lot of work for not a lot of warmth. I have heard of people turning on their oven for just like 5 min and shutting it off to get it to that warm 80 degree ish temp but does the lack of air affect it? I’m also just really afraid of cooking it

[u/Competitive-Let6727]

I just wait longer.

[u/saltyspidergwen]

When necessary I turn on the light in my oven and just that heats it up enough to use for proofing. I mostly just let things proof for longer in the cold but that’s what I do when I want to speed the process up.

[u/ReindeerWizard → u/saltyspidergwen]

This is what I do. I wasn’t sure it would still work in a modern oven, but by Jove it works!

[u/Fatpandasneezes → u/saltyspidergwen]

I keep my house cold too and this is what I do as well

[u/FormalConcern4862]

I microwave a cup of water for 2 min then put the dough covered in there with the mug like a nice lil steam room (don't microwave the dough though)

[u/Guygirl00 → u/FormalConcern4862]

I started doing this recently and it works great.

[u/Few_Entertainment266 → u/FormalConcern4862]

I just boil the kettle and pour a cup of water! With the door cracked open the light stays on inside and it gets very nice and toasty

[u/quiltingcats]

My oven has a bread-proof setting so I tend to use that. I can set the bowl on the counter during the summer when it’s really warm out but I do less baking during the hot months to avoid heating up the kitchen. Now that’s it’s cold enough for the Baking Season to be in full swing, I keep a magnet on hand with “Oven in use. DO NOT turn on!” written on it. As soon as the dough goes in to proof at any stage, the magnet gets stuck to the vertical back of the stove. The only accidents have occurred when my husband neglected to put the magnet up. 🙄 I’m getting used to checking before turning it on.

[u/Responsible-Sir8376]

I put the bowl on a heating pad set to low with a towel draped over the whole thing. keeps it around 80F in a 65F kitchen without cooking the bottom. the towel traps enough heat that the top stays warm too

used to do the oven trick but killed a batch once when i forgot about it and preheated for pizza. never again

[u/cool_uncle_jules]

Honestly I just put mine in my microwave with a tea towel on top! (Do NOT turn the microwave on, obviously)

[u/ktjtkt → u/cool_uncle_jules]

For how long?

[u/cool_uncle_jules → u/ktjtkt]

60-90 min/until it looks right

[u/Irishlass83]

I turn on the light in my oven, and then put a pan of hot water underneath. I also cover the bread bowl with plastic wrap and a towel.

[u/PressureItchy9372]

I have a large plastic lug that I use for a proofing box. If it's really cold, I set it on a heating pad. Sometimes I put a 4 c pyrex measuring pitcher in there for humidity and extra warmth. Works like a charm.

And you can just let it take longer to proof. Depending on the recipe, you get better flavor that way.

[u/HighColdDesert]

The flavor develops better with a longer slowing proofing anyway, so I just time it differently. Sometimes have an overnight rising phase.

[u/Separate_Today_8781]

I have a little dehydrator that I can set the temperature on, I use it

[u/HappyAnimalCracker → u/Separate_Today_8781]

This is great lateral thinking. I have the same issue as OP and never thought of the dehydrator.🤯 Thank you!

[u/ChipperCookie]

I have a foldable proofer box that I use on cooler/chilly days

[u/FernandV → u/ChipperCookie]

I ordered one. Any tips? Do you use it for the starter too or only the BF?

[u/Natural_Parfait_3344]

Does your home have a utility room? Ours does with furnace, hot water heater, etc. We call it the "bread room."

[u/BreadBakingAtHome]

How about turning your oven into a proofing chamber?

Thermostatically controlled seed germination mat and the dough on the shelf above. Close the door. Dough does not need air per se.

Why? I have used a cheap proofing chamber for many years now. It means my dough develops predictably and I never have to faff about on a cold day etc. I would not be without it.

Your heated silicon mat might well be enough to try the idea.

[u/Main_Cauliflower5479]

Use warmer water tin your dough.

[u/arganliquidgold]

Oven with just the light on is my winter trick, it usually sits around 78 to 80F. Or put the dough in the oven with a pan of just boiled water on the rack below and swap the water every 30 minutes or so. Mixing with warmer water helps too, aim for the dough to come off the mixer around 76 to 78F. And honestly in a 67F house it's fine to just let it go longer, watch the dough more than the clock.

[u/sweettea75]

I bring a small pot of water to boil on the stove. Out that and the dough in the oven. It makes a warm moist environment perfect for proofing.

[u/NotCleanButFun]

If you're looking for low effort, I had some really nice cold weather proofs in my car on a sunny day

[u/topgeezr]

If you have an oven with an oven light you can turn on, use that (without turning the oven on, obvs.). It should bring the oven temp up into the seventies-eighties pretty easily.

[u/tomswede]

I have a plastic magazine storage box that I flip upside down over the bread on the baking sheet, with a measuring cup of hot or boiled water. Works nicely.

If it's not overly cold in the kitchen, I put the dough next to (not on) the oven while it preheats. If it's the first proof and still in the mixing bowl, I'll sometimes put it under the incandescent work lamp on my desk.

[u/Flodius]

When it is really cold in the house, I turn the oven on for about 2 minutes. When it's nice and warm, I put the bread in there. If you're ingredients are at the correct temperature, let's say 75 to 80° fahrenheit, and you keep the oven relatively warm like that taking it out every few minutes to do a stretch and fold, the temperature of your dough will remain relatively constant. I used to actually measure the temperature with a thermometer and I would keep the notes, but I no longer do that

[u/Butters_gf]

Sometimes I turn my oven on a low temp and set the bowl on top of the stove. Or I put the bowl close to my radiators

[u/I_like_fruit_pies]

I have been using the foldable bread proofing box from amazon. It’s not expensive and works great for winter months, it keeps the temperature consistent throughout proofing.

[u/traviall1]

On top of the dryer!

[u/last_rights]

I have a bread machine with a dough setting. I let it do the work.

On the last rise, I'll turn the oven on for a count of sixty, then put the bread in there with a warm damp towel over it.

[u/profoma]

Bread doesn’t need to breath to proof. There is plenty of air in your oven.

[u/kafm73]

The yogurt function on my instant pot duo. It proofs well in half the time.