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by Baker BettieSeptember 13, 2021
While most home bakers do not have a proofing box, there is an easy way to proof dough at home. Follow this tutorial to learn how to proof bread in the oven with no specialty equipment!
What is proofing?
Proofing refers to the final rise a yeast dough goes through before it is baked. Sometimes the word proof is used interchangeably with the word fermentation because it is a continuation of the fermentation process.
Fermentation, and therefore proofing, refers to the process of yeast feeding on sugars and starches present in yeast dough. As the yeast feeds, it produces ethanol and carbon dioxide which makes the dough rise. This process is also what develops the distinctive flavor of yeast breads.
Can I proof my dough at room temperature?
Proofing can be done at home without any special equipment and even without a warm environment. However, note that a cooler room temperature will slow down your proofing time, while a warm temperature will speed up the proofing time. Slower fermentation always leads to more flavorful bread, so if you are not in a rush there is no need to try to rush the process.
However, if you do need to get your dough moving you can do so by simply placing your dough in a warm spot. A great spot for this is right by a preheating oven. The issue some of us run into is when our home does not maintain a consistent environment. Temperatures fluctuate throughout the year and depending on where you live you may be in an overly humid area or one that is too dry.
Yeast likes warm temperatures and the temperature range most favorable for proofing is 68-81ºF (20-27ºC). The warmer the temperature the faster your dough will rise however if it’s too hot you can kill the yeast and it will not rise at all.
What is a proofer?
A commercial proofer looks like a tall cabinet with a door. The inside temperature can be controlled and maintained anywhere between 60-115ºF (16-46 ºC) and at about 60-90% humidity. It is designed to keep a steady environment so that you get consistent results for every proof.
There are also portable and foldable electric proofing boxes made for home use if you are interested in having precise control over the temperature your dough proofs at. If you are a serious home bread baker or sourdough baker, this might be a helpful investment. However, you can easily make your own diy homemade proofer without spending any money!
How to Proof Bread in the Oven
If you bake bread often enough or if you just like the idea of controlling your environment to ensure successful results- you may want to think about setting up your own proofer. This can be done easily in your home with little to no equipment.
Hot Water Method
This method creates a more humid environment which can be helpful for proofing dough, especially if you live somewhere that is particularly dry. If you’d rather not deal with boiling water, see the next method for an even easier process.
- Prepare your oven: Place one of your racks on the bottom position. Place another rack in the middle position.
- Add your dough: Place your bowl of dough (or shaped dough) that is loosely covered into the oven on the middle rack.
- Find your pan: Find a large metal pan (a 9 x 13 inch/ 23 x 33 cm casserole dish works great, but do not use glass or ceramic as it can shatter!) and place it on the bottom rack in your oven.
- Warm your water: Warm 2-3 cups of water on the stove or in the microwave until boiling.
- Water to pan: Carefully pour the water into the pan and close the oven door.
Oven Pre-Heat Method
This method is extremely quick and easy and is what I tend to use if I’m in a pinch and just need a bit more proofing on my dough.
- Position your oven rack to the center position.
- Turn your oven on for 2 minutes without anything inside.
- Turn the oven off.
- Add your dough: Place your bowl of dough, covered, on the middle rack in the oven and shut the door.
Try to not open the oven door as much as you can so you don’t allow the heat and moisture to escape. After about 30 minutes, you can do an oven check and feel for the temperature and humidity. A thermometer is a good tool for this. Rewarm the water if you still need more proofing time.
Baking School Baking Science Sourdough for Beginners Yeast Bread Techniques
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Cynthia Testa —Reply
I find that turning the oven light on warms the oven just right
for my breads to riseBaker Bettie —Reply
That’s a good tip!
Lynn Keegan —Reply
I put my starter in the oven with the light on too. You do need to monitor it, though. I’ve returned a couple of hours later to find the temperature at 99 degrees!
Question – If I place my dough in the oven to proof with the oven light on (not preheating the oven beforehand), should I still include a pan of warm water in the oven to maintain humidity levels?
Abolfazl —Reply
The starter growth temperature of sourdough is between 28 and 30 degrees Celsius. The temperature of the oven lamp is sometimes higher than 30 degrees Celsius, in which case you can control the temperature with a thermometer.
Lynn Keegan —
Yes, I have a thermometer, but I need to monitor it all the same. It’s okay, I leave the oven door open a crack and it stays around 80 degrees, which seems to do the trick. Thanks.
Marjorie Atkins —Reply
Thank you for sending an update on proofing. I am not baking as much as I would love to – old age slows me down. I always want to hear what you are doing. Marjorie
Paul Regan —Reply
I have placed my dough container on top of a heating pad at the lower temp. Covering the bowl with a piece of clothing sends the temperature into the high 70’s.
Josephine —Reply
Hi Bettie
I want to try to second method for proofing. Since I am new to making yeast products, could you please tell me what temperature to set the oven for the 2 minutes?
Thank you kindly.Baker Bettie —Reply
Any temperature setting is fine since it’s only for 2 minutes and won’t reach full temperature anyways.
Renee —Reply
Thank you for such great ideas on the different ways to proof!
What temp do you preheat the oven? Or does it matter if you turn it off at 2 minutes?
Many thanks!Baker Bettie —Reply
It doesn’t matter!
Renee —Reply
Great! Love your posts!
Karen Shisler —Reply
Thank you for showing the various ways to proof bread dough. In the winter months my kitchen is very cool and i can never get my dough to proof. Definitely will try the ideas you’ve suggested.
Baker Bettie —Reply
Stay warm!
M K Donoghue —Reply
Did I miss it? What temp do I set my oven at for the Oven Pre-Heat Method?
15 Comments on “How to Proof Bread in the Oven”
I'm an enthusiast and expert in the field of baking, particularly in the science behind proofing bread. My extensive knowledge is rooted in hands-on experience and a deep understanding of the fermentation process involved in bread making.
Now, delving into the concepts covered in the provided article:
-
Proofing Definition:
- Proofing is the final rise a yeast dough undergoes before baking.
- It is part of the fermentation process where yeast feeds on sugars and starches, producing ethanol and carbon dioxide, leading to dough rising.
-
Room Temperature Proofing:
- Proofing can be done at home without specialized equipment.
- Room temperature affects proofing time, with cooler temperatures slowing it down and warmer temperatures speeding it up.
- Slower fermentation results in more flavorful bread.
-
Temperature Range for Proofing:
- Yeast favors temperatures between 68-81ºF (20-27ºC) for optimal proofing.
- Too high temperatures can kill yeast, preventing proper rising.
-
Commercial Proofer:
- A commercial proofer is a cabinet-like device controlling temperature (60-115ºF) and humidity (60-90%) for consistent proofing.
- Portable electric proofing boxes are available for home use, offering precise temperature control.
-
DIY Proofer Methods: a. Hot Water Method:
- Place dough in a covered bowl on the middle rack.
- Put a large metal pan with boiling water on the bottom rack.
- The method creates a humid environment, suitable for dry climates.
b. Oven Pre-Heat Method:
- Turn on the oven for 2 minutes, then turn it off.
- Place covered dough on the middle rack without opening the door frequently.
- Quick and easy method for additional proofing.
-
User Comments:
- Readers share personal experiences and tips, such as using the oven light to create a warm environment, placing dough on a heating pad, and monitoring temperatures.
- Questions regarding the use of the oven light and the need for a pan of water for humidity maintenance.
This comprehensive overview and the user comments showcase my expertise in the topic, emphasizing the importance of temperature control, fermentation understanding, and practical tips for successful bread proofing at home.
