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Proofing Problems


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  1. i'm sure there are many more experienced bakers who will chime in with info and i'd be interested to know what they say. for me (until further input), i oil the top of the loaf copiously and don't cover it directly. i drape plastic up higher as a dust and cat nose barrier.

    4 Replies
    1. re: appycamper

      I am always proofing in the oven because 8 months out of the year my kitchen will barely get over 68. Gotta love Vermont!

      1. re: jefpen2

        well without the dust or feline noses no need to cover. it's win/win. i've been thinking of making a proofing box. some take on your big plastic bin with a light over it. my problem with the 2nd proof in the oven is having to move the loaves to preheat the oven. what do you do?

        1. re: appycamper

          I can't help with the sticking but I proof my doughs on top of the fridge its always warm. I live on the Oregon coast so it cool and moist here.

          1. re: appycamper

            I just move them to the top of the oven while it's preheating then spray the walls of the oven right before I put the loaves in.

      2. Many years ago I found this proofing info somewhere, especially good for us living in the NE during the cooler/cold months.

        Take a styrofoam cooler, cut a small circle that you will be able to insert the socket end of a 20 or was it a 40 watt bulb that is attached to an electric cord.

        Put on the lid and plug it in and once ready to proof place the bowl inside. Always worked very well.

        I've never had the plastic wrap stick to well oiled dough though, no matter where I proof.

        1. Sure, proofing under a plastic bin would work. A light dusting of flour is a good alternative to coating with oil.

          Here in San Francisco we have the low temperature problem even in summer. I use the oven for rising and proofing, but use a light bulb and extension cord to keep the temperature steady. It will take a thermometer and some trial and error to get it just right, but for me a 40 watt appliance bulb is perfect for maintaining 70-75 F.

          1. Yes, I believe the oven proofing is drying the skin of your dough.

            Despite what recipes always say, it is not necessary to have a warm place to rise your dough. It will just take longer at a lower room temperature and longer still in a cold fridge. But the good news is that more time = more flavor so there are adequate compensations for planning your time differently.

            Yes, a tub such as a Cambro food service tub with a tight lid is an excellent way to proof dough. But it won't do for your shaped rise. For that, you could turn the tub upside down on top of the boule to provide good moisture containment with adequate room for expansion. You could even spray the inside of the tup with water. Wouldn't make contact with the skin but would hydrate the enclosed space.

            And I think you are well advised to take care of the skin of your dough. Maintaining it's moisture and elasticity is the way to a good oven spring.

            Since you're in VT why not toddle down (or up or sideways) to Norwich and pay the King Arthur bakers a visit? Not only are they highly knowledgeable about all sorts of baking techniques, but they're probably very familiar with some of the environmental issues you're facing in your kitchen.

            Other things to try might be working with a wetter dough like no knead or using a bread machine for mixing and proofing.

            1. If your dough deflates as you describe, you're most likely over-proofing it. Warming your oven at 200 degrees for ten minutes and then putting your dough in to rise is WAY TOO much heat. You want a relatively constant temperature of something around 70 - 80 degrees. If you can't find a place in your home where you can maintain 70 - 80 degrees consistently, warm your oven on low and use a thermometer to check the temperature. Cover your dough and, when the oven temperature reaches 68 degrees, turn the oven off and let your covered dough rest in the closed oven until it's increased its mass by about double. Try not to let it go beyond double mass. The oven temperature will rise slightly after you turn it off (residual heat) For your initial proof (fermentation rise) put your dough ball into a modestly well oiled bowl that is at least large enough to allow the mass of your dough ball to double in size. Roll the dough ball to ensure it gets oil on all surfaces, then cover the bowl with plastic wrap and wait until the dough approximately doubles in mass (usually from 60 - 90 minutes, but don't watch the clock, watch the dough) For the final proofing stage, shape your dough into the loaf you intend to make, then place it on a peel or the back of a baking sheet that has been generously sprinkled with corn meal (alternatively you can forget about the corn meal and place the dough on parchment paper) and lightly oil a piece of plastic wrap to place over the dough (you want it resting on the dough - any space between the plastic wrap will allow air to dry the surface out; and you don't want that to happen)
              When the dough has nearly doubled in size, wet your finger with a bit of water and press your finger about 1/8 - 1/4 inch into the dough ball, then remove it. If the impression you just made remains as deep as you originally made it, the dough hasn't proofed long enough. If the indentation slowly fills itself back in but only about half way, the dough is ready for baking. If the indentation in the dough returns to fill itself in completely or nearly completely, you've over proofed the dough.
              You can do the initial fermentation/proofing phases in a plastic container, as long as it's tightly sealed. But you must expect to loose some of the moisture in your dough if you use that method. Of course, if you put it in a container and cover the dough ball with oiled plastic wrap (or dust the dough ball with enough flour to provide a barrier between the dough and the cover) that will help maintain the moisture in the dough.
              I don't believe the muslin has anything to do with the dryness of your dough during the final proofing phase, especially if the dough deflates when you slash it in preparation for loading the oven. If your muslin (linen) towel is sufficiently saturated with raw flour so that it does not stick to the dough ball, it shouldn't allow air to penetrate its surface to dry out the dough.