The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

accelerate sough dough proof

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namadeus's picture

accelerate sough dough proof

I currently proof wholemeal sd loaves (approx weight 900gms) for between 4 and 6 hours in warm kitchen (22 degrees). What can I do to accelerate this slightly ? I look forward to hearing thoughts. 

With thanks




dabrownman's picture

22 C bu the the yeast love 28 C best.  Increasing proofing temp will speed things along nicely.