My mothers house is FREEZING so this is actually a life saver lol
by Dzoodled
9 Comments
Quirky-Ask2373
I bread proof in my Samsung double oven and I love it. My bulk fermentation in the oven only takes about 2 hours, usually 7 to 9 because I also have a freezing house thanks to my husband lol.
frelocate
Just be warned — 95F is too hot.
Megipe
I only use to warm up the oven and turn it off before putting my dough in. My house can be 65 degrees in the winter. It works as a back up especially if I am late starting a loaf.
weaverlorelei
I have a proofing cycle on my GE oven and use it regularly for non-sourdough breads. I proof my SD at no warmer than 80degF.
ByWillAlone
The bread proofing feature of most home ovens is designed for refined commercial yeast which is about 15 degrees Fahrenheit too hot for sourdough. It’s a shame. My oven has this feature also and it’s useless to me.
It doesn’t really matter, though – sourdough comes out tasting better when fermented and proofed at room temps anyway. The only reason you’d need a proofer would be to overcompensate for problems with your starter (which should be addressed before trying to make dough anyway), or for people who keep their environment way below norms for common human room temps, or if you are trying to start a micro bakery and need exacting consistent temps for daily repeatability on fixed timelines.
ChokeMeDevilDaddy666
95 is too warm as others have pointed out, but if the house runs cold you can always set it and proof with the oven door open a little to bring the temp down and still have it proof a little faster
SausageKingOfKansas
It’s probably my favorite feature on my stove.
Consistent-Pie9829
The “proof bread” button on mine also won’t let me change it to lower than 95°. Obviously that’s too warm and I ended up with a huge bowl of starter basically. I wish there was a way to lower it to around 70°.
CobaltLemur
I don’t use constant temperature any more, I just turn on my stove for 2 minutes then place a large bowl of hot water in with the bulk rise as a thermal ballast. This will raise the internal temp to 95 in the first half hour and then it slowly drops to room temp over a couple of hours. This speeds up the rise in the beginning but not at the end when you have to pay attention.
9 Comments
I bread proof in my Samsung double oven and I love it. My bulk fermentation in the oven only takes about 2 hours, usually 7 to 9 because I also have a freezing house thanks to my husband lol.
Just be warned — 95F is too hot.
I only use to warm up the oven and turn it off before putting my dough in. My house can be 65 degrees in the winter. It works as a back up especially if I am late starting a loaf.
I have a proofing cycle on my GE oven and use it regularly for non-sourdough breads. I proof my SD at no warmer than 80degF.
The bread proofing feature of most home ovens is designed for refined commercial yeast which is about 15 degrees Fahrenheit too hot for sourdough. It’s a shame. My oven has this feature also and it’s useless to me.
It doesn’t really matter, though – sourdough comes out tasting better when fermented and proofed at room temps anyway. The only reason you’d need a proofer would be to overcompensate for problems with your starter (which should be addressed before trying to make dough anyway), or for people who keep their environment way below norms for common human room temps, or if you are trying to start a micro bakery and need exacting consistent temps for daily repeatability on fixed timelines.
95 is too warm as others have pointed out, but if the house runs cold you can always set it and proof with the oven door open a little to bring the temp down and still have it proof a little faster
It’s probably my favorite feature on my stove.
The “proof bread” button on mine also won’t let me change it to lower than 95°. Obviously that’s too warm and I ended up with a huge bowl of starter basically. I wish there was a way to lower it to around 70°.
I don’t use constant temperature any more, I just turn on my stove for 2 minutes then place a large bowl of hot water in with the bulk rise as a thermal ballast. This will raise the internal temp to 95 in the first half hour and then it slowly drops to room temp over a couple of hours. This speeds up the rise in the beginning but not at the end when you have to pay attention.