The Fresh Loaf

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Proof temperatures

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mizrachi's picture

Brod & Taylor Proof Temps

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

 

 

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