Topic: Proofing bread in a warming drawer

gpatterson002	-- 01-21-2006 @ 2:28 AM
	Very recently, I purchased a range that has a warming drawer with a setting for proofing bread. I have read recipes that call for a pan of water be placed in the oven when proofing bread. Under what circumstances would the extra moisture be necessary? As you probably can guess, I am a newbie! Answers will be appreciated. Wishing you a good day! Gary
Elle	-- 01-29-2006 @ 2:06 PM
	Hi Gary, When I proof bread dough, I don't use a warming drawer (unless the temp. is very cold, in which case I put the dough in my oven that has not been heated) so I cannot say how much water would make it soggy, or if it would at all, but if you get "The Bread Bible" by Rose Levy Berenbaum, I think she uses that technique.  As I said before, I don't proof my bread in a warming oven because the flavors develope more if left to rise at in a room that is about 70-72º.  Another good book is "The Bread Book" by Linda Collister and Anthoney Blake.  That is the one I use most often.   Elle Elle https://www.active.com/donate/tntin/tntinCProvo
gpatterson002	-- 01-29-2006 @ 8:57 PM
	Thank you for the references, Elle Gary Wishing you a good day! Gary
natcat	-- 02-01-2006 @ 7:28 AM
	Hello Gary   I read that you just bought a range with a warming drawer, with a setting for proofing bread!! how lucky can you be!!! as long as the warming drawer is on the proofing bread setting, & your bread is in a well  greased  bowl, with the top of the bread dough greased or (OILED), & there is a piece of plastic warp over the bowl, that would be the perfect place for your bread to be. Happy Baking!!! I don't believe you would need any water for moisture, that would only be if you put your bread dough, to raise the first time, in the oven, then it would need a little extra moisture. Have A Sweet day!! Carol

Diana's Desserts Forum :	http://www.dianasdesserts.com/website/forum
Topic:	http://www.dianasdesserts.com/website/forum/viewmessages.cfm?Forum=7&Topic=294