November 12, 2018 - 7:34am
Is 36C for proofing considered O.k?
My old Oven is now being used as a proofing box :-D
I am trying to make baguettes and started using the proofer
It's reaching 36c by it self just from the lamp and ambient temp
What do you think? Is it ok for it?
P.s, I've added a 70c water pot into the proofer for all proofing of 30 mins
then it's onto baking stone, scored > and into the oven with ice cubes , 240c until golden
?
Thanks:-)
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I proof at about the same temp. If the oven gets too warm, turn off the light or open the door.
:-)
The temperature of 36°C is a bit high, the yeast will die at about that temperature, Try to keep it at 30°C (86°F) or lower.
Ford
I've read at 45c they start to die and at 55c all dead..
Are you confident it's 36c and above?
Thanks Ford
http://www.theartisan.net/dough_fermentation_and_temperature.htm
Lactobacteria and (Saccharomyces exiguus)yeast are sensitive to the temperature of their environment. At 81°F (27°C) the metabolic rate of yeast is at a maximum. At about 91°F (33°C) the rate of the lactobacteria growth is at a maximum. Above 97°F (36°C), the yeast dies, and above 106°F (41°C) the lactobacilli die.
The above information comes from: Gänzle, Michael et al., Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of the sourdough fermentation, Applied and Environmental Microbiology, July 1998. Also in Sourdough Bread Science, eGullet Society for Culinary Arts & Letters; SanFrancisco Sourdough Activity
While I think that 36C is too high for proofing, yeast will survive pretty well at that temperature. Lesaffre/Red Star recommend a rehydration temperature of 110-115F for their instant dried yeast - obviously they are not going to say that if it harms it:
"It is not necessary to dissolve the dry yeast before using it. Some bakers like to do this, because it gives the yeast a “good start” – the yeast feeds on the sugar allowing it to become very active and ready to work in your dough.Yeast is a living organism, and the correct water temperature is critical for it to be activated properly. Using a thermometer is the most accurate way to determine the correct liquid temperature. Any thermometer will work as long as it measures temperatures between 75°F and 130°F. If you are dissolving, or proofing your yeast, use liquid temperatures of 110°F-115°F water. If you are adding the yeast directly to the other dry ingredients, use liquid temperatures of 120°F-130°F."
Lance
Ford's answer is correct for wild yeasts found in sourdoughs, and albacore's is correct for commercial yeast, which has been selected to proof under nearly any imaginable scenario. :-)
Using a wooden spoon to keep it open. The temp in my oven with the lights on and the door closed is 110 F. It drops to 82F with the door cracked open.