Prooving Bread

[beeseejay]

Recently had a new immersion tank fitted in the airing cupboard. Nice but ...... It is too well insulated and does not throw out enought heat to get the temp up enough for the dough to rise. Any suggestions as to where else I could put the dough. Thanks as always.

[scotman]

I was always told that you should prove dough slowly. In the fridge overnight has been suggested to me.

[pastafreak]

On top of a slightly warm cooker that is off, or-heat the oven at it's lowest setting-turn off-then put your dough in there.An hour should be enough.

[Ratty2E]

As Scotman says it's better to prove slowly for a better flavour and it will prove in the fridge so it can't be too cold to prove. On the other hand too much heat will kill the yeast.

[bednobs]

if it's a sunny day, a garden shed

[venator]

As Scotman says, the longer proving, the better. I make dough the night before, and give it at least 6 hours, at about fridge temperature, say 5 degrees C.

If I'm in a hurry, I put the dough in a plastic basin with lid, and stand it in WARM water until doubled, then shape up into tins and stand them on a rack over some hot water in a a big plastic storage box.

You can cut the total proving time to 2 hours this way, but you lose some flavour.

[pastafreak]

I have to admit...this is the first time I've heard of proving in the fridge. My mother-who baked for 50+ years never did that,nor have I.
Looking on a few websites-I see the use of cool temps mentioned for sour dough breads-but otherwise the use of warmth seems standard.

[beeseejay]

Thanks very much folks. The fridge thing is new to me - but so are many things! OH suggested the oven method but I laughed. Cannot let her see the answers now.