The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Highest usable proofing temperature?

Scott_R's picture

Highest usable proofing temperature?

I came across this:

(I have an Ankarsrum).

The instructions have you proof the bread for 15-25 minutes in an oven set to 170 F.

I realize the time is really short, but isn't that much too high, or am I missing something? 

DanAyo's picture

Pretty sure that is a typo. I sent a message to Ashley with Ankarsrum USA telling her about it.

That seems way too hot for proofing.


DanAyo's picture

Ashley got back with me and said it wasn’t a typo. That is exactly how she bakes at home.

Her breads look really nice.

Scott_R's picture

I'm a decent enough bread baker but I know I'm far from expert. The proofing instructions just seemed to run counter to everything I'd read.

idaveindy's picture

This is interesting because my oven's lowest setting is 170.

I tried reading that web page, but it keeps crashing my browser.

Is the dough put in a _cold_ oven, and then it's set to 170?  Or is the oven pre-heated to 170?

That could be one explanation.

is the dough in a banneton?  and is it lined?  Is a towel put over it?  Those things would insulate the dough for a while, up to 15 or 20 minutes.

once the oven reaches 170, is it turned off?

So, if any of those things, or a combo, is used, especially the banneton and cover, ... then I can see how only the outer layer of dough gets too warm, and the inner dough still has live yeast.

And if the outer yeast eventually dies off, there would still be time for that outer yeast to produce a lot of CO2 as the temp rises up through, what, maybe 110 - 115 ?

Things don't change temp in an instant.  It takes a while.  and 170 is not 350, so the increase in temp is not going to be as fast as when it bakes.

Net:  I can see it.

Scott_R's picture

There are two similar versions; here's the first (images in original removed):


Prep Time (including rise time): 45 minutes

Bake Time: 3o minutes

Yields: 1 – 2 pound loaf or 2 – 1 pound loaves


1 3/4 cup warm water

1/3 cup olive oil

1/3 cup honey

2 teaspoons salt

1 tablespoon wheat gluten

4 – 4 1/2 cups high protein flour

2 tablespoons instant yeast


Preheat oven to 170 F for proofing.

Position stainless steel bowl on the Ankarsrum and put scraper and dough roller into place. Dough roller should be resting against the side of the bowl. Start by adding water, oil, honey, salt, and gluten into the stainless steel bowl. Turn machine on allowing liquids to mix on the slowest speed (speed knob set to 12 o’clock) for about 1 minute. Add about half the amount of flour and then yeast. Turn speed up to a low/medium speed (about 2 o’clock)  and another cup of flour. Adjust the arm/roller away from the side of the bowl so that the roller is applying gentle pressure to the dough as it passes between it and the side of the bowl, locking the arm in place. Add the last cup of flour and adjust speed to a medium speed (about 4 o’clock), setting the timer on the Ankarsrum to about 4-6 minutes. The Ankarsrum will turn off automatically when the timer runs out. Once the dough has been kneaded, let it rest in the stainless steel bowl for 10 minutes. This will make it easier to shape. Turn dough out onto a floured board. Taking the edge of the dough, fold it towards the middle, pressing down with the heal of your hand. Rotate the dough around so that you fold the other side in towards the middle.

Pull the dough towards you, folding over and pressing down with the heel of your hands.

Fold the front side of the dough towards the middle, pressing under with your fingertips forming a nice seam on the underneath side of the dough log.

Continue doing this until a smooth dough log has been formed. Fold the ends under, pressing into the seam. You should now have a tight seam down the middle of the log. Place dough log into greased or non-stick loaf pan, seam side down. You will have a beautifully smooth top facing up. If you prefer to make two smaller loaves, follow these same instructions with the two smaller balls of dough. Place loaf pan in the warm preheated oven and allow to rise until double in size (approximately 15-25 minutes). GENTLY remove from oven and increase oven temperature to 350 degrees F. Bake for 25-30 minutes until loaf is golden brown.

DanAyo's picture

Hey Scott, I’m glad to see you trying Ashley’s method. The images of her breads look great. I admire people who think outside the box. I love it when common consensus says it can’t be done. And then someone goes ahead and does it anyway :D

Please post images of your results.

...eager to learn