Proving dough

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Our airing cupboard is not always that warm. Do you think it would be ok to prove the dough in the oven on a very low setting?
Jasmine
Jasmine
Jasmine
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I tried that once and it didn't work...the dough over proved and sort of collapsed. Now I just leave it out in the kitchen and I think the long slow proving makes better bread.
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HTH
keth
xx
I've been making bread (mostly by hand, ocassionally by machine) for 30+ years & here are a couple of things I've learned ...
dough will rise, eventually, even in a very cold place, I've even refrigerated dough & it still rises
in fact, slow rising actually improves the flavour of your bread
in an emergency, ie when it's really cold &/or you haven't time to hang about, if your microwave's big enough, put the bowl of covered dough in & zap it on high for 15 seconds
sounds drastic, but it won't kill the yeast, just gives your dough a flying start
if the microwave's capacity is large enough, leave it in there to continue rising as it keeps the heat in, or take it out & insulate it on top with a towel it as kethry suggests above
actually just remembered, I've been known to zap the flour before I start if it's very cold in the kitchen, that helps too
happy baking
I also think that's one of the reasons a lot modern commercial bread can be so tasteless, they use that accelerated way of making it
the proper name for it escapes me right now though :rolleyes:
aaaaahhh ... the answer to a question I asked on the "Any Questions" thread. Thanks for that. Sometimes I only have time to make the bread dough at that point and need to cook it the following day. Sounds like that WOULD be possible then? How long does dough take to rise in the fridge? - am thinking 10-12 hours might be about right?
As a secondary question - am wondering whether its possible to make bread dough and stick it in the freezer and bring out for rising and baking subsequently?