October 23, 2012 - 4:24pm
Dough not rising much in new proofing box??
Hi,
Just used my Brod and Taylor Proofing Box for the 2nd time and it doesn't seem like the dough is rising much at all.
I don't understand, it seems like my bread rose more on my counter than my new proofing box?
I have the box temp set to 80 degrees with the little tray of water on the bottom.
Am I doing something wrong?
Thanks!
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Is the light on? When you first plug it in and turn on the power switch, the light blinks red as it heats up, then turns to green once the programmed temp stabilizes. It does continue to blink red on occasion, but that's just an indication it's keeping the temperature at the desired rate.
If you have a small thermometer around, place it inside the proofer and check the internal temperature. If you see a problem, contact the folks at Brod & Taylor. They are wonderful to deal with and have fabulous customer service. My B&T proofer has proven so invaluable, it's the most important bread baking tool I own.
What type of bread are you mixing? Sourdough? Yeasted bread?
Yes the light is on and it is doing everything you wrote.
I am making the Tartine Bread it is a naturally leavened bread. I guess you can consider it Sourdough (sorry I don't have any experience with bread other than this recipe and the "no knead" bread.
when the bread seemed to rise faster on the counter-top? If it was warmer than 80F, then your bread probably did rise faster there.
Not to sound silly, but did you put the yeast in this batch? That kind of slows things down. ;-)
How long has the dough been in the proofer? If the dough itself was cool when it went in, it needs enough time to warm all the way through. That will happen a lot faster inside the proofer than it will on the counter-top if your kitchen is cool but it still does require some time.
Try parking a thermometer inside the box and give it half an hour or so before checking the temperature. That will tell you whether or not the proofer is heating properly. The fact that mine has worked flawlessly so far (crosses fingers) doesn't mean that yours might not have a defect. Note that lifting the lid lets all that nice warm air escape from the proofer.
Paul
No the counter top was not warmer than 80F.
I use a starter and leaven not yeast.
I proof the dough for 1.5 hours.
I guess I am just expecting the bread to really get big and rise in the box.
If you are using a natural-yeast starter / leaven, then it probably won't be ready in just 1.5 hours, even at 80F, even if you have a hyperactive starter. Those wild yeasts just don't grow nearly as fast as their commercially-farmed cousins.
And, wild or commercial, yeast can't tell time at all. Just wait for the dough to expand to whatever is recommended (I don't have Robertson's book, so can't look up his process) before going to the next step.
Paul