The Fresh Loaf

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Has anyone found a proofing temp-time table?

XRangerD's picture
XRangerD

Has anyone found a proofing temp-time table?

I'm having trouble getting a consistent 75° temp while proofing. I've got too many cold spots in the kitchen!

So, since I normally end up a few degrees low, I was wondering how to modify the proof times.I use warm water, use the oven with the light on for a proofing cupboard... I know that yeast activity halves about every 10°F, but not the specifics.  It would be useful to have a multiplication factor to adjust proof times. Within reason, anyway...

For example, a 50 min proof at 75°F....if at 7r°F multiply by 1.1, if at 73°F multiply by 1.15. What a great tool that would be...

Any ideas?

Ford's picture
Ford

Let the dough tell you!!!  Do not use the clock to tell you the answer.  Judge by the dough feel.  Use the poke test.  Slightly indent the dough.  If it springs back it is not ready.  If the indentations remain or are very slow to rise then the dough has proofed.  With experience you will gain insight.  Have patience.

Ford

drogon's picture
drogon

for example, the quantity of yeast and type - natural (e.g. sourdough, but which strain?) or commercial, and some commercial yeasts are faster or slower than others...

Best to experiment with what you use locally and take it from there...

-Gordon

aroma's picture
aroma

They give you a constant temperature during fermentation and proving.  This makes bread making much more predictable

 

XRangerD's picture
XRangerD

Thanks

spring's picture
spring

Hi Ranger,

Have you thought about making a proofing box? It's easily done, I managed to make mine for just under $50 out of two nested boxes, 20litres of water with sanitiser added to stop it growing anything funky, and an aquarium heater with a built-in thermostat. Due to the thermal mass of 20L of water, it holds temperatures extremely well, and uses minimal electricity. Let me know if you'd like any more details.

tafkas's picture
tafkas

I use a plastic bin on top of a heating pad (the kind you use for aches and sprains).  Set the pad on low.  Seems to work just fine.

HansB's picture
HansB

That I have used is that for every 17 degrees F proof time doubles/halved. So increase temp by 17F you halve the proof time. Decrease by 17F you double the proof time. You could interpolate from there. But always defer to what Ford said...let the dough tell  you.

doughooker's picture
doughooker

Here is a direct link to the table:

http://www.wraithnj.com/breadpics/rise_time_table/bread_model_bwraith.htm

Exerting control over the temperature is definitely useful.

Some have suggested a proofing box. I use a heat lamp controlled by a thermostat which is used for yogurt making. I poke the thermostat's sensor directly into the dough. This combination keeps the temperature pretty constant. I proof both starter and dough for 8 hours using this setup, and have very consistent results with it. The mixer bowl goes directly under the heat lamp and is covered, so I don't even remove the dough from the bowl.

My thermostat is set for 86 F or 30 C.