Proofing bread dough sous vide

[Anonymous Modernist 760]

Thanks for putting up this forum 🙂

I would like to bake using a combination of sous vide and a conventional oven. Would it be possible to put the dough in a vacuum bag cook it sous vide at 37C for the dough to raise optimal and then put it in a conventional oven?

Thanks

[Anonymous Modernist 896]

hoerup said:

Thanks for putting up this forum :-)

I would like to bake using a combination of sous vide and a conventional oven. Would it be possible to put the dough in a vacuum bag cook it sous vide at 37C for the dough to raise optimal and then put it in a conventional oven?

Thanks

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.

[Anonymous Modernist 10]

That's an interesting thought. What kind of dough are you making?

[Anonymous Modernist 760]

Max said:

That's an interesting thought. What kind of dough are you making?

I was thinking about a sourdough - thoughts?