Proofing Box

DMW

Just thought I'd throw this out there in case anyone else has been having trouble with dough rising too slowly since it's gotten cold.

Normally by afternoon or so the house is warm enough that it really isn't that big of a deal, the rise just takes a bit longer. However, tomorrow I'll be starting around 5:00 AM so I can have fresh bread baked to take for our family Thanksgiving lunch. My guess is with our timer thermostats the house temp will be around 62* (given that's the overnight temp setting). Way too cold for my dough to rise. So, remembered the temp controller I have that I'm planning to use for a freezer/curing chamber conversion eventually can also be set to control a heater.

So, I tried a setup involving a Rubermaid container with a 40 watt light bulb on the controller. Due to the shape, it did not warm evenly. So I stood it vertical:

That worked, but I don't have shelves for it and my telekinetic powers are not quite developed to the point where I can get my dough to levitate. And I figured that thin plastic wasn't going to be very efficient.

So I gave this a try:

Ah ha, that worked much better. 40 watt bulb on one side, temp probe taped to the cooler lid on opposite side where the dough will be.

Bleached the insides well and dried it out and gave it a trial run.

Brought it from 68* to 80* in less than 10 minutes. I have the controller to switch the light off at 80* and come back on at 75*. 75* - 80* is ideal proofing temp for the dough I'm using this time. It's "Soft Sandwich Bread" from "The Bread Bible". 

http://www.epicurious.com/recipes/food/views/Basic-Soft-White-Sandwich-Loaf-351269

The sponge/flour mix combo is in the fridge for a long cold ferment right now.

Hope this helps for anyone else in northern climates that is having trouble with dough rising this time of year. Another solution is to just leave the oven light on for a bit to bring the temp up, and use the oven as a proofing box. The disadvantage there is you need to preheat your oven at the same time you need to proof your shaped dough at the end. If you don't have a temp controller, as small wattage light bulb in a cooler will bring it to temp fairly quickly and you can monitor the temp with any thermo like a Maverick, etc and manually toggle it on as needed.

Jeremiah

62?!! Boy I don't miss living in pa.

The box is a really neat idea-- you must have had a water well at some point in life?!

paqman

That's ingenious. I have a proof setting on my kitchen oven. However, I think it gets warmer than 80 degrees...

NPHuskerFL

:-? Now where have I seen that controller at? )
Nice ingenuity! =D>

theyolksonyou

I'm a little disappointed in your telekinetic capabilities. That's a great idea though in pinch.

DMW

@Jeremiah - Yep, grew up with well water. Only drank "city" water during college and for the past 10 years or so.

@paqman Does your oven have a separate proofing area? A double oven with one having a proof setting is on my wish list. Oh, and a built in steam jet would be a plus as well.

@NPHuskerFL I actually got this controller for free from my neighbor. He is a home brewer and had to upgrade to a dual stage controller since he now has his freezer in his unheated garage. So to keep his chest freezer at the correct temp he needs a heating and cooling element. I guess free is relative, they benefit from my excessive cooking.

@theyolksonyou I keep trying, but every time I think I have the glass levitated and I let go, it falls and breaks... :-??

paqman

It is a double oven but no steam jets

For steam I use a cast iron pan.

NPHuskerFL

theyolksonyou said:

I'm a little disappointed in your telekinetic capabilities. That's a great idea though in pinch.

Like this.

yzzi

How about you hang me a prosciutto in your basement and I'll proof your dough in my kitchen! Try a CFL in the box next.

CarolinaCrazy

Genius.  

DMW

This is working perfectly. Probably about 30 minutes or so and these will be ready to bake.

Looks like I shaped the one on the left a bit nicer than the one on the right...

dldawes1

DMW ...AAwesome !!

Got a question..I've been making the Amish Sour Dough Friendship bread....it seems like sometimes it doesn't rise as quickly as I thought it should....beginning since colder weather...reckon I'm having the same proofing temp issue ???

When it finally rises...seems like after baking, the loaf shrinks back down smaller...any suggestions on that problem ???? All this just started since colder weather...house temp around 66F.

Thanks,

Donnie

DaveRichardson

Better stock up on those "old fashioned" bulbs.... I think we got just over a year before they will be gone.

DMW

@dldawes1

Probably the cooler temps. With that bread there are lots of variables since you are not introducing commercial yeast at all. Flour variety used, maturity of the starter, etc.

dldawes1

You de man !!!!

Thanks.

I'll eggsperiment.