Home Bread-Bakers v104.n057.4

easy proofing box

"Lloyd Davis" <ldavis47@msn.com>
Sun, 26 Dec 2004 12:23:31 -0500
I use my oven to ferment and proof all of my breads.

In summer I heat the oven for 30 sec, in winter heat for 60 sec. I turn the 
light on, place the dough in closed containers on the racks and ferment 
until ready to shape.

To proof, I form the loaf and place it in the oven on the middle rack. I 
put the broiler pan on the bottom and add 2 cups of boiling water and close 
the door. I can easily see the dough since the light is on. When the dough 
is proofed, remove the pan with water, slash the bread and bake. Since I 
bake almost entirely in ceramic pots, I just cover the dough with the top 
of the pot and turn on the oven (baking in ceramic requires a cold start).