November 16, 2011 - 10:21pm
Food Dehydrator as a Proofbox?
Has anyone had experience using a food dehydrator as a proofbox? If so, what did you do to maintain the humidity and prevent the dough from forming a 'skin' on it, drying out? I have a dehydrator and thought it might be the perfect place to quickly proof dough. Thanks.
Linda
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May I recommend use of your microwave, instead? You can easily adjust temp and humidity by adding in an insulated cup or two of hot or ice water, depending on what you seek. It is a closed system and helps prevent skin forming.
Since I am a big believer in retarding doughs overnight at lower temps, I usually use the fridge, but my kitchen is not air conditioned, and when I bake in the summer months, I do all my final rises in the microwave to keep the temps and humidity on an even keel.
You may have to experiement a bit to get the conditions you seek...check temps along the way, but it sure beats adding some sort of box or adapting another widget along the way. Most folks have easy access to a microwave. If you don't, well, I hope someone else comes along and answers you more directly.
I've used the microwave as well for many years and it works great! Sometimes I leave the light on and sometimes off, depending on the bread. Other than taking the dough for a ride in the back seat of my car on sunny day, it's the best place I've found!
A proofer needs to be warm, humid and NOT breezy. My dehydrator has a fan in it that would quickly skin over a dough. If you don't want to spend for a home proofer, try using a small heat pad under a sheet pan and covering the dough with a large plastic tub. Set the heater on low and mist the tub lightly with water. A translucent tub will allow you to observe the dough fermenting with out removing the tub.
Eric
I agree that those plastic dehydrators found in the department stores would not make a good proofing box.
But, I have a large plywood dehydrator box built from the book "Dry it You'll Like it" several years ago, it has no fan and a very gentle heating element with a pretty good temp controller. I have used it as a proofing box for years by simply covering the open bottom with cardboard. Set the temp controller as low as it will go and it works great. I have a digital thermometer with the probe situated right by my dough, and if it gets too warm I open the top just a smidge. Untold loaves of standard and sourdough bread have begun life in this box over tha last 15 years or so.