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Discussion Topic: Proofing bread in a warming drawer
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 gpatterson002 |
01-21-2006 @ 2:28 AM
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Joined: Jan. 06
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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
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| Elle |
01-29-2006 @ 2:06 PM
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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
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| gpatterson002 |
01-29-2006 @ 8:57 PM
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Thank you for the references, Elle
Gary
Wishing you a good day!
Gary
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| natcat |
02-01-2006 @ 7:28 AM
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Joined: Nov. 05
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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
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