The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What temp for rise?

DonC's picture

What temp for rise?

In general,what temperature is best for rising dough in? I'm pretty much a novice and would appreciate any advice.We made Swedish Limpa with our new Bosch mixer last nite and my wife pre-heated the oven to 200F,turned it off,and put the loaves in to rise.When I realized what she'd done,they'd been in for over an hour.After almost 4 hrs,we baked it altho it didn't rise very well it wasn't as heavy as I'd worried.I thought she'd just turned on the oven lite for a little warmth,not pre-heated it.Won't temps that hi(200F)kill the yeast? What temps do you like to rise your bread in? Thanks and Merry Christmas everyone!!!!

Ford's picture

Yes, 200°F will kill the yeast and the bacteria and probably everything else!

If you are using sourdough, do not go above 82°F (28°C).  For commercial yeast, I would say 90°F (32°C) is near tops.


ehanner's picture

There is no specific temperature for rising. Every bread is based on  a specific set of objectives in the dough. That said your basic French bread is usually best at a Desired Dough Temp (DDT) of 74-78F. In my oven, the light provides enough heat to maintain about 80F.  Above the refrigerator is about 78F.


flournwater's picture

You dough will "rise" in the refrigerator; but it'll take a long time.  When you get to the point where you're working to develop flavor in your bread you'll be delaying the rise with refrigeration, but it will still puff up somewhat.  I typically rely on a temp. between 75 - 80 degrees for my dough to rise.  Especially the sourdough formulas.  Other formulas seem to respond well in a temperature between 65 - 85 but the higher temperatures tend to overwhelm the process and over proofing becomes an issue.