Hi all.. I’ve been intrigued by the company that Rose mentioned that’s selling folding bread proofers.. It sounds like a great product, but, I’m hesitating from buying one in part because my oven has a bread proof setting that seems to work ok. Doing a bit of research, it seems like the oven setting’s temperature is a little higher than recommended for proofing, so I’m guessing that it’s overdoing it. Do you use your oven’s proof setting? Is it the best way to go?

Thanks!
Mary

Hi Mary,

I used to use the proof setting, but it is 100 degrees farenheit, and at least in Summer I have no need to use it since starting The Bread Bible’s method of starting with a bread sponge.  My kitchen temp in Summer hovers around 80 degrees.  Using the oven setting requires steam and may cause the bread to rise more quickly than you want, but I usually do not find that to be the case.

If you’re letting bread dough rise at 100F, it will develop less desireable flavors than dough proofed at 80-85F.