prooving oven or similar very cold kitchen

fuddle

I have used a hot water bottle before, really good method.

It's dank here today so I have the tumble dryer on. It's a condenser and with the kitchen door closed it warms the kitchen up nicely. Only just stumbled across this today as I moved the bread to the tumbler. Of course a tumbler is an expensive piece of kit but on days where I have to use it I will make sure I have bread to proove while I do.

Another one I have used is put the bread dough next to the slow cooker, if it's on.

You could use the artisan 5 minute bread method where there's no kneading or knocking back. The dough just does it's thing in the refrigerator over night and is ready to use the next morning.

Sweetbriarrose

In winter on a shelf above my immersion heater, in summer inside my microwave, (keeps away any flies)

Bluebell68

thank you
hubby been doing well this summer with bread as it has been lovely weather

did another one this morn an it hasn't risen he will either leave over night or use hot water bottle
don't have an airing cupboard

thank you all for replying
xx

Callie22

You can use your oven as a proving oven - just turn it on, on very low, to warm up, turn it off and cool it a bit so it's just warm (you're just warming the dough, not baking it) and then prove your dough in it. You'll need to play around to work out what the best temperatures are for you but it's something you can do if you've got a cold kitchen. If you want to get all fancy then you can put a bowl of hot water in there too, as the steam helps the bread to rise. My mum's a baker and has a proving oven - really all it is is a cabinet with a heating element in the bottom, and a big tray of water that sits over the element. It never really gets hot, just warm and moist and it's quite easy to replicate this at home.

[Deleted User]

I just finished a sourdough loaf today. I made it slowly over 72 hours and did several provings all in the fridge. Suki is right, the longer the better