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Food/recipes

Where do you prove bread dough?

31 replies

Dumbledoresgirl · 01/05/2009 17:03

If you don't have an airing cupboard.

I want to do more than make loaves of bread in my breadmaker. I was hoping to start with some bread rolls this weekend. But all the recipes for anything other than loaves require you to prove the dough outside the machine, at 40 C / 90 F.

I don't have an airing cupboard and my oven temp starts at 70 C, so where can I put the dough to prove?

OP posts:

Report

SebEm · 26/09/2018 12:48

I have found that the Dishwasher is an excellent prover. I empty dishwasher, add about 500ml hot water to the dishwasher, put my bread/rolls in dishwasher and close the door. I check periodically and when I am satisfied with the rise of the dough, I remove and bake. This works for me, hope it helps someone else

Dumbledoresgirl · 02/05/2009 20:56

Ah thanks. I think it was a third proving tbh as it proves in the breadmaker (I think) but anyway, they look ok. I will report back on the taste and texture tomorrow!

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boogeek · 02/05/2009 19:14

They'll be fine! You can prove a couple of times before cooking with no ill-effects; I often do it if I have timed it badly around the school run or something. Actually I think they are often better for a second rising.
Am awaiting a taste report tomorrow.

Dumbledoresgirl · 02/05/2009 19:09

OK made 16 white rolls today. I am not sure they worked out the best they could have done as at the point where the breadmaker had finished with the dough and you were supposed to roll it into shapes and leave it to prove, dh insisted I went out with him. When I got back 45 mins later, the dough had already doubled in the breadmaker. I then had to knock it back a bit making the rolls and I was worried they weren't going to rise further, but I think they did ok. I haven't eaten one yet (they are for tomorrow) but they look nice.

So thanks for all the comments yesterday. It spurred me on to have a go which is what counts.

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boogeek · 02/05/2009 08:45

Ah, but mine is rising up a bowl that is narrower at the bottom than the top ;) My scale drawing is perfect for my bowl!

GreenMonkies · 02/05/2009 08:05

Ok, can any of you Yeast-Experts help me with my gluten free bread? It just doesn't seem to rise much. I've tried putting it in the grill with the oven warm underneath it, leaving it in the room, but it doesn't double in size by any stretch of the imagination!

Answers on a postcard please!!!!

Kathyis6incheshigh · 02/05/2009 07:48

I am not quite sure about Boogeek's scale drawing - I always thought the doubling was by volume rather than length. I asked dh how much wider a sphere would be if it doubled in volume, and he said the diameter would be about 1 and a quarter times the original. However the bread is not a sphere, more of a blob, so probably nearer one and a half times as wide would be doubled volume.
Am probably over-complicating here, so what I really mean is: don't worry if it takes ages and isn't quite twice as wide, as long as it is Definitely Bigger and feels lighter when you poke it.

slng · 01/05/2009 21:40

I do this and variations, and that requires next to no kneading.

Though I have started making sourdough bread. That's another kettle of fish ...

Dumbledoresgirl · 01/05/2009 21:10

ooh I feel quite excited at the prospect. I must admit I had a moment's doubt when, Kathy, you said "It will be good whatever you do" as I have handmade bread rolls before that would have made good 10 pin bowling balls, such was their heaviness, but then you went on to mention that the kneeding would be done in a breadmaking machine and I had hope again. I am sure that my kneeding leaves much to be desired.

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BarcodeZebra · 01/05/2009 20:30

I make two loaves every other day by mixing the dough in the morning (pretty roughly I have to say - forget kneeding for 10 mins) and leaving it in a bowl on top of the fridge until the evening.

Then I give it a quick kneed chuck it into two loaf tins and horse it into the oven once its warmed up (10 mins tops).

Proving? My bum!

boogeek · 01/05/2009 20:28

OK let me be more specific. I have a bowl about so big. When it has been kneaded (kned?) the dough sits in a little ball at the bottom, about this big
(to scale)
Then when it is ready it has got about this big
and fills more of the bowl than it did before.
Got it?

Kathyis6incheshigh · 01/05/2009 20:24

TBH it will be good whatever you do. Even if you over- or under-prove it. Doing the kneading in a bread machine and then baking in the oven is a v easy way to get good bread.

slng · 01/05/2009 20:03

I do the "Just Follow the Recipe" approach (apart from the leave-at-warm-place bit, and the water temperature bit due to not having thermometer). I have very good recipes and the dough is always Definitely Bigger Than It Was Before when it says it should be ...

Dumbledoresgirl · 01/05/2009 19:56

Hmmm .

OP posts:

Podrick · 01/05/2009 19:38

I prove pizza dough next to a radiator

boogeek · 01/05/2009 19:36

I have bought a smashing new oven that has a dough=proving setting so I use that [smug]
But before I had it, just on the side like everybody else, and left it until it was big enough regardless of how long it took.

Kathyis6incheshigh · 01/05/2009 19:34

You don't have to be very precise, it's just a rough guide
I don't worry about calculating doubling - I reckon it's ready when it's Definitely Bigger Than It Was Before.

Dumbledoresgirl · 01/05/2009 19:06

Ahh thanks, this is all very interesting and encouraging.

So now you have allowed me to believe I can get the dough to rise, does anyone have any tips for how to work out when your blob of dough has doubled in size?!

OP posts:

abroadandmisunderstood · 01/05/2009 18:05

I prove my bowl of dough on the kitchen floor (underfloor heating)

goingtohaveagoodnightssleep · 01/05/2009 17:58

I leave mine on top of the fridge and it always works well.

goingtohaveagoodnightssleep · 01/05/2009 17:58

I leave mine on top of the fridge and it always works well.

slng · 01/05/2009 17:54

In our house the kitchen is the warmest place but probably nearer 20C than 40C. In fact 40C sounds a bit on the warm side. I have even put the dough in the fridge to slow it down but it still rises quite quickly.

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Kathyis6incheshigh · 01/05/2009 17:36

Yes you do get a better flavour if you do it more slowly.

TrillianAstra · 01/05/2009 17:35

Optimal growing temp for yeast is 30 C according to all the poeple who worked on yest at my old lab - and yes it was Saccharomyces cerevisiae AKA baker's yeast (and also brewer's yeast)

oxocube · 01/05/2009 17:34

in the kitchen, on the bench. My kitchen is about 18 - 20 deg C. Good for bread to rise slowly otherwise it can taste 'yeasty' when cooked.

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