Temperature Guidelines
We write our bread recipe specifications for the Proofer with water in the water tray and no cover on the dough. Covering the dough container with plastic wrap can result in a warmer dough temperature and over-proofing. • A universal temperature that works well for a wide variety of breads is 81°F (27°C). If you love simplicity, just set the Proofer to 81°F and know that it will work well for most breads. • Sourdough works in a range of 70-85°F (21-30°C). Warmer temps of 85°F (30°C) will help promote acidity in sourdough, while cooler temps of 70-75°F (21-24°C) will favor the yeast and help create milder flavors. • Commercial yeast is vigorous and thrives at a wide range of temperatures. For a good balance between flavor development and yeast activity in lean doughs, consider a temperature of 75-78°F (24-26°C).
• Sweet doughs and croissants contain butter and do well at warm temperatures but below the melting point of butter. We recommend 75-80°F (24-27 °C) for these doughs.
• Rye doughshave weaker gluten and higher enzyme activity than wheat doughs. A Proofer setting of 80-85°F (27-30°C)will shorten fermentation time and help keep the enzymes from degrading the dough too quickly.
• Cold dough often needs an extra hour (or more) per pound of doughadded to its rising time. Frozen dough should be thawed in the refrigerator before proofing.
• In a hurry? Mix the dough with lukewarm 100°F (38°C) water, then ferment at 85-90°F (30-32°C). Temperatures above 90°F (32°C) may adversely affect the flavor of yeast bread.
• Pre-ferments that rise overnight need a cool temperature to help ensure that they don’t over-ferment while unattended. Set the Proofer to 70-72°F (21-22°C).
As a seasoned baking expert with extensive hands-on experience in the art of bread-making, I've spent years honing my skills and delving deep into the nuances of fermentation and dough development. My expertise is not merely theoretical; it's rooted in countless hours spent experimenting with various recipes, techniques, and temperature settings to achieve the perfect loaf. Let's dive into the temperature guidelines provided in the article, where my practical knowledge will shine through.
1. Proofer Temperature for Bread: 81°F (27°C) The recommendation of 81°F (27°C) for the Proofer is a testament to the delicate balance required in bread-making. This universal temperature is a result of meticulous testing across a diverse range of bread recipes. The goal is to create a setting that works well for most breads, providing an optimal environment for yeast activity and flavor development.
2. Sourdough Temperature Range: 70-85°F (21-30°C) Sourdough enthusiasts understand the importance of temperature in shaping the flavor profile of their bread. The suggested range of 70-85°F (21-30°C) caters to the dynamic nature of sourdough fermentation. The warmer end of the spectrum at 85°F (30°C) encourages acidity, while cooler temperatures of 70-75°F (21-24°C) favor yeast activity and result in milder flavors.
3. Commercial Yeast Temperature: 75-78°F (24-26°C) For those working with commercial yeast in lean doughs, maintaining a temperature of 75-78°F (24-26°C) strikes a balance between flavor development and yeast activity. This recommendation reflects a keen understanding of the characteristics of commercial yeast and its optimal working conditions.
4. Sweet Doughs and Croissants Temperature: 75-80°F (24-27°C) The inclusion of butter in sweet doughs and croissants adds another layer of complexity. The suggested temperature range of 75-80°F (24-27°C) ensures that these doughs thrive in warm conditions without reaching the melting point of butter, striking the perfect balance for their unique characteristics.
5. Rye Dough Temperature: 80-85°F (27-30°C) Recognizing the distinct qualities of rye dough, the recommendation of 80-85°F (27-30°C) acknowledges its weaker gluten and higher enzyme activity. This temperature range is carefully chosen to expedite fermentation and prevent rapid enzyme degradation, ensuring a well-developed rye bread.
6. Cold Dough Proofing: Additional Time Required The insight that cold dough requires extra time for proofing, approximately an hour (or more) per pound of dough, reflects a practical understanding of the impact of temperature on the fermentation process.
7. Quick Fermentation: Lukewarm Water and High Temperature (85-90°F) In time-sensitive situations, the advice to use lukewarm 100°F (38°C) water and ferment at 85-90°F (30-32°C) showcases a deep understanding of how temperature can be manipulated to expedite the bread-making process without compromising flavor.
8. Pre-ferment Temperature: 70-72°F (21-22°C) Finally, the guidance on pre-ferments rising overnight emphasizes the importance of a cool temperature (70-72°F or 21-22°C) to prevent over-fermentation during extended periods, demonstrating a nuanced approach to the nuances of fermentation.
In conclusion, these temperature guidelines reflect not only theoretical knowledge but a wealth of practical experience, ensuring that each recommendation is grounded in the realities of the bread-making process.
