Has anyone ever proofed and/or used their microwave to rapid rise their dough? I read about this the other day and wanted to know if it really could be done.
You could use the microwave as a draft-free place to ferment or proof the dough - if you don't turn it on of course.
I would not worry about 'rapid-rise' though ... if you hurry the fermentation (higher temps, more leaven) you leave flavour and complexity on the table. Time is your friend, keep that in mind.
The microwave can be a nice warm humid place to let your dough rise, if you're in a hurry. Put a cup of water in the microwave and bring it to a boil. Then quickly open the microwave, put the bread inside and close the door. DON'T turn the microwave back on.It should remain fairly warm and humid. Probably too warm if you're making a bread that's depending mostly on the flour for flavor, but fine for breads with lots of enrichments (sweeteners, fats, spices, nuts, etc.)
I do this quite frequently in the winter, when the kitchen cools down. I usually bake four loaves at once (sandwich bread), and the two that proof in the mic always seem to get a nicer rise.
Katie in SC
how do you do it? Do you just put it on the lowest setting for a few minutes?
I just put a cup of hot water in the mic and put the bread in there with it. I don't actually turn the mic on at all.
Katie in SC
According this site (in Japanese), which lists few recipes using this technique,