The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dough rising

mizrachi's picture

Brod & Taylor Proof Temps

February 12, 2012 - 8:33am -- mizrachi

I'm curious to know what temperature is ideal for proofing in the B & T proof box.  Some of my bread baking cookbooks specify a particular proofing temperature or range of temperatures, others mention proofing at room temperature, and others simply say to proof until doubled.  I don't own the proof box yet but what are the recommended temperature settings?   Or are we simply looking to create a constant temperature and can gauge by a doubling of the dough and not by time or temperature. 



Bin's picture


April 17, 2011 - 12:40am -- Bin

I'm having issues with my bread.  Using a basic recipe (yeast, water, flour, a little bit of sugar) the dough seems to develop an off smell and tastes bitter which persists through baking.  This has happened more than once.  I notice this change in smell as early as 30 min. into an initial rising.  I've been looking around about bread developing funny tastes or smells and I can say that the smell and taste isn't sour nor are my ingredients rancid.  I'm at a loss as to why this happens, because my sourdoughs and brioche come out just fine.

Subscribe to RSS - dough rising