Food - Drink
Is It Possible To Proof Bread In The Oven?
By AUTUMN SWIERS
Proofing is a step in bread making in which the dough is allowed to rest at room temperature so the yeast can ferment and rise before baking, but for bakers with cold or hot kitchens, this step can be a fussy hassle. There are a few ways to proof bread that offer more temperature control, and doing it in the oven is one of the most convenient.
To proof bread in the oven, fill a loaf pan with boiling water, set it on the bottom rack of your oven, and then place your dough on the middle or top rack and close the door. The result is a sort of do-it-yourself-proofing box: a warm, steamy, enclosed space for dough to proof in a temperature-controlled environment.
Another way to gently warm your oven is to turn on the oven light; after about an hour, the oven should reach 76 degrees — ideal for putting your dough inside and proofing. You can also preheat your oven for two minutes, then turn it off, but both of these methods require your dough to be covered to keep moisture locked in.