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A warm place to proof bread

Raphael Ryan <raphaelr@ix.netcom.com>
Mon, 02 Feb 1998 08:29:58 -0600
v098.n011.18
The oven is a great place to proof your bread - if it's not already
busy.

Many years ago I read of a testing that had been done by some culinary
laboratory or other where they tried baking everything imaginable
starting with a pre-heated oven, and a cold oven.

They found that the only food they where they could tell any difference
was angel food cake.

Surprised the heck out of me! but since then I have frequently used the
oven-light method to proof my bread (even for the after-shapping proof).

Then just turn on the oven to the proper baking temperature (while the
loaves are still in the oven) when the loaves, buns, etc. have risen.

The only time I can imagine this being counterproductive would possibly
be when the bread is already over-proofed when the oven is turned on.

For those of you who like to be ultra-precise, you can shorten the
proofing time by 3 to 5 minutes and add that much to the baking time. I
did this a few times, but couldn't really tell the difference in the
results.

Raphael Ryan
Kansas City, MO