April 19, 2020 - 5:59am
Oven proofing
Good morning, everyone. I just discovered that my electric wall oven has a proof setting. It says that it proofs at 80-90 degrees using the light and convection fan. I have two questions:
1. Is this too warm to proof sourdough or yeasted dough? My ambient kitchen temp these days is about 65-68 degrees.
2. Is this too warm to incubate my starter that I am building for sourdough? (I know this should probably be in the starter section of the forum - sorry.)
Thanks for any advice.
Rocco
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I haven’t used it for incubating my starter, but it works fine for proofing my doughs! I use it all the time for buns, rolls and “soft bread” for my grandsons.
Sounds perfect for proofing and building your starter up for baking.
When I’ve used my oven for proofing I found that it would get upwards of 90-94ºF when the light was on and the door closed. I found I needed to keep the door ajar with a wooden spoon to have a temperature closer to 80ºF that I like to proof dough and levain.
Benny
Thank you all for the advice. I think I will stick with using it for dough proofing.
Rocco