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  • #1

    Proving bread

    Most of you probably know this anyway, but I've only just discovered it

    I love my breadmaker, but now I'm venturing out into other stuff than just loaves, things like focaccia & ciabatta. I wondered where would be best to prove the bread and after a bit of Googling read that you could do it in the microwave.

    I've tried it and it works really well. I just put a microwaveable mug full of water in the microwave and get it boiling (but make sure it doesn't all boil away) then turn off the microwave and put your dough in for 15 minutes. The warm moist atmosphere does the job.
    Last edited by HotStuff; 05-09-2010, 08:46 PM. Reason: spilling mistook
    There are 10 kinds of people in the world, those that understand binary and those that don't.
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  • #2
    So, you could put it in a cupboard or a cold oven with a mug of boiling water too? That's a good tip Although, for best flavour and texture, proving it slowly at room temp is supposed to be best (as a 'proper' baker told me)

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    • #3
      Yeah, I guess you could, I suppose the point is that the microwave is a convenient sized enclosed space and you can actually heat the water in it, so you got a nice steamy atmosphere when you put the dough in.
      There are 10 kinds of people in the world, those that understand binary and those that don't.

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      • #4
        What a great idea, i make all of our bread & i must say that the proving part is a bit of a chore. Think i will try this next time & report back a comparison to my normal method

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        • #5
          I have, in the past, put the bowl in the dishwasher when the wash was complete. It stays warm in there for ages.

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          • #6
            I like that idea! usually sit mine on top of teh boiler in the airing cupboard, but

            a) not so good in Summer
            b) some pillock will knock it onto the floor

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            • #7
              I usually put the oven on low and put the bowl with the dough on the hob with a damp teatowel over it.

              You can also use the breadmaker to do the kneading and proving then just shape and bake the dough.
              Happy Gardening,
              Shirley

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              • #8
                My grandad was a master baker and a confectioner he always chucked his in the airing cub with a damp teatowel over.

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                • #9
                  I really think the question is do you want a fast or slow rise. Yeast will grow whatever the temperature. Slow rises give a somewhat fuller flavour so if you have time leave it covered to prevent drying out and leave it just anywhere - fridge included.

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                  • #10
                    i prefer to slow rise, but sometimes i just need to make bread (it's my stress reliever) & a fast method would be useful as i normally dedicate a good 3 hours or more to my breadmaking.

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