hoerup said:
I don't think this method would be conducive to what you want to do. Part of the dough raising process is that the dough will expand and in the process will increase in volume. If you vacuum seal the bag, you may seal it with too little air to produce the proper rise. Second, even if you seal the bag with enough air to rise properly, part of the bulk fermentation process is to produce flavor development. If you are trying to use sous vide cooking as an alternative to a warmer for proofing, then you could be unnecessarily hastening the rise while sacrificing flavor.
