Proofing in winter

[bobmac]

Most of my recipes call for proofing at higher temperature than the 60 degrees in my house, some sourdoughs even in the 80s, as I recall. Even the light-on-in the-oven trick doesn't work. Any suggestions?

[jackal10]

One of those insulated picnic hampers and a hot water bottle, or equivalent (bowl of water, or those freezer packs). Make sure the food in not in direct contact with the heat reservoir,

Otherwise find a warm spot int he the house - on top of the boiler, or the airing cupboard.

Some people even build their own proof box, with a low wattage lamp bulb in the bottom.

[jsolomon]

A pot of hot water in the oven will also suffice instead of the light.

[devlin]

I use a not very well insulated cooler, just a big plastic box, really. This is where I always proof my sourdough starter. Attach one of those clamp-on lights to the edge of the box and train it on the jar. In the summer, I can do this in my laundry room with the box only partially covered (with a thermometer near the jar so I know what the temp really is). In the winter, it's too cold, and it's sitting in my dining room right now and the box is entirely covered with both the lid and a large bath towel. It's kind of an eye sore, and I'm trying to figure out a better method so I can put it back in the laundry room. I've considered moving it upstairs to my bedroom closet, but haven't done it yet just because that seems like more pain the neck than I'd prefer. I'm also considering using the oven in the same way I use the box, rigging the light so I'd be able to use it pretty much the same way I use it now in the box.

[andiesenji]

I proof much of my baking (and I do a lot) in my Excalibur dehydrators because I happen to have them.

However, a very inexpensive proofing chamber can be assembled by using a heating pad, two sheet pans or trays and one of the inexpensive translucent or clear storage bins available at Wal-Mart, Target, Staples, etc. (They were 4.85 at my Wal-Mart a couple of days ago.)

First drill a couple of small holes in the bottom of the bin. This prevents condensation.

Place the heating pad on a flat surface that won't be harmed by heat - the top of a washer or dryer is a good place.

Then place a metal tray or sheet pan upside down over the heating pad.

Place the tray or sheet pan or bowl, or whatever you have your dough or loaves or rolls on or in, on top of the upside down tray. place the upside-down bin over the top and turn the heating pad on to medium.

An inexpensive room thermometer (not a cooking one, $1.99 at Wal-Mart) taped to the inside of the bin so you can see it through the side works fine to tell you what the temp is inside the thing.

If it gets too warm with the heating pad on medium, turn it to low. If your house is really cold or there is a cold draft, you may have to put it on high, but that is not usual.

When not in use, store the heating pad, trays and whatever else inside the bin with the lid on to keep it from getting dusty.

Edited November 27, 2004 by andiesenji (log)

[Woods]

I proof much of my baking (and I do a lot) in my Excalibur dehydrators because I happen to have them.

However, a  very inexpensive proofing chamber can be assembled by using a heating pad, two sheet pans or trays and one of the inexpensive translucent or clear storage bins available at Wal-Mart, Target, Staples, etc. (They were 4.85 at my Wal-Mart a couple of days ago.) 

First drill a couple of small holes in the bottom of the bin.  This prevents  condensation.

Place the heating pad on a flat surface that won't be harmed by heat - the top of a washer or dryer is a good place.

Then place a metal tray or sheet pan upside down over the heating pad.

Place the tray or sheet pan or bowl, or whatever you have your dough or loaves or rolls on or in, on top of the upside down tray.  place the upside-down bin over the top and turn the heating pad on to medium. 

An inexpensive room thermometer (not a cooking one, $1.99 at Wal-Mart) taped to the inside of the bin so you can see it through the side works fine to tell you what the temp is inside the thing. 

If it gets too warm with the heating pad on medium, turn it to low.  If your house is really cold or there is a cold draft, you may have to put it on high, but that is not usual.

When not in use, store the heating pad, trays and whatever else inside the bin with the lid on to keep it from getting dusty.

←

I often put it on top of the hot water heater. You could also use a little less yeast and just let it proof longer at 60*. Good luck. Woods

[celenes]

I am fortune enough to have a proof setting on my oven but if you don't this might work:

While you are mixing your ingredients, turn your oven on 200 degrees, when all your ingredients are put together in an oven proof bowl or pan covered with plastic wrap place in oven (turn oven off before you put your pans in) for about an hour along with a pan of boiling water. That should do the trick.

[chezcherie]

my microwave. (it's the only thing i use it for--kids do soup, and i do bread...) put a bowl of water in and bring it to a boil. leave the bowl in (if there''s room for the bowl and the bread dough) and place the bread dough in. close the door and put a post-it on the outside with a warning that bread is proofing in there. steamy, warm, improvised proofbox.

[maggiethecat]

Cherchez le chat--the domestic kittycat will invariably find the warnest corner in the house in deepest February. In my house, it't the utility room off my kitchen, which contains the furnace, the hot water heater and the washer and dryer. I cover the bowl well and snuggle the dough down between Hector and Willow atop the dryer.