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Ideal Environment for Raising Bread Dough
DAVE QUESTION
Hello, Rose.
I live in the San Francisco Bay Area and want to restart my bread
baking routines from 20 years ago.
I don't want to use a bread machine. I like kneading and all that.
I am concerned that yeast won't rise properly for me. I'm just
unlucky somehow in Northern California. I did fine when I lived in
San Diego.
I have a gas oven but it seems like a cheap gas oven in that it
may leak heat. When I put dough in there to rise -- relying on the
pilot light to creat the right temperature environment -- it's usually
disappointing.
I've tried putting hot water in a dish on the bottom of the oven, but
I don't have any instructions on how often to replenish the water
and how hot to make the water.
I also wonder whether it's better to cover the dough with saran
wrap or a warm damp towel that won't stay warm very long. My
mother told me to use a towel.
I hope you can help.
Thanks very much.
ROSE REPLY
this is an important question that several people have asked, so I'm going to address is here.
When bread rises at a cool temperature, it develops complex flavors. When the temperature exceeds eighty five degrees Fahrenheit off flavors result. The pilot light of an oven usually results in temperatures of about a hundred and fifteen degrees which can actually kill the yeast. If you leave the oven light on however, it should be just the right temperature.
A small container of very hot water also works well. Instead of an oven you can use a large plastic box to cover the bread and container of water. I change the water every thirty minutes.
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Comments
This thread is a bit old, but for anyone interested have a look at www.berkshirebread.com It is exactly what you are looking for - a bread dough raising box designed for the home kitchen.
Reply to this Posted by: Michael | December 11, 2008 9:18 AM #
Thanks, Janis. I appreciate the info.
Reply to this Posted by: Kathy | November 11, 2007 5:17 PM #
Kathy, professional bakers use "proof boxes" - heat and humidity controlled boxes, often very large - where they place yeast doughs and let them rise, but I've never seen one for home use (not that I've looked very hard, to be honest). My oven has a "proof" setting, which is what I use.
Reply to this Posted by: Janis | November 8, 2007 10:14 AM #
Is there such a thing as a bread raising machine? Not a bread making machine--just one that controls temperature and humidity for helping bread to rise?
Reply to this Posted by: Kathy | November 8, 2007 10:02 AM #
I'm trying to find a photo of the cupcake wedding cake from the June 2004 issue of Bon Appetit. Does anyone have a photo of the cupcake cake?
Reply to this Posted by: Sondra | May 22, 2006 4:51 PM #
Thanks very much for the advice, Rose.
Reply to this Posted by: Dave Boyce | February 7, 2006 6:40 PM #