24
Apr
Proofing bread in the fridge slows down the fermentation. Proofing yeast is when you mix warm water yeast and a touch of sugar to start the fermentation process.
Turned the loaf around and baked for another 15 minutes.
Sourdough bread proofing temperature. Humidity levels of 60 80 work best for dough proofing. Sourdough tends to ferment best within a temperature range of 75F 82F 25C 28C as this is the temperature that yeasts work well at. For more ideas on how to control the temperatures in your sourdough WITHOUT using a dough proofer check out my article Best Temperature to Proof Sourdough.
Full Guide How To Or if youd like to learn about the tools I use to bake great sourdough bread check out my Baking Tools section. While the bread is proofing preheat your oven to 500F 260C with a lidded cast iron pot inside of it for an hour. Why the cast iron pot.
The ideal temperature to proof bread depends on the bread you are making. High output bakers will set their proofers at 38C 100F yet artisan bakers prefer slower rises. This is in favour of increased flavour and structural development so they will proof bread at temperatures close to 26C 75F.
Sourdough is considered a lean dough. Lean doughs are done when the internal temperature is between 190 and 210 degrees F. Rich dough breads will be done at 180 to 190 degrees F or 82 to 88 degrees Celsius.
How Long Does Sourdough Bread Need to Cook. Sourdough bread typically needs to be cooked for 25 to 30 minutes. When I place my large ceramic bowl or large bread tub in the proofer I usually bump the temperature up to 76-77F 24-25C on the control panel.
The larger dough mass usually benefits from a little extra heat especially when baking bread in the winter. Milleri is very common in sourdough breads and it does work better at lower temps but S. Cervisiae actually peaks its activity at about 35C 95F.
A few degrees difference in dough temperature can change the duration of the bulk fermentation or the final proofing a lot. Heated the oven up to 250 degrees Celsius. Loaded the bread in and turned it down to 240 degrees and baked for 15 minutes I also give it a quick spray.
Turned the loaf around and baked for another 15 minutes. Lowered the temperature to 230 degrees for the last 10 minutes. Set the temperature to 78F.
I figure if the yeast in bread dough enjoys growing at 78F it should respond to that same temperature in sourdough starter. A proofer aka proofing oven proofing cabinet dough proofer proofing drawer or proof box is a warm area 70-115F designed to maximize proofing by keeping dough warm and humid. You can DIY a proofing box by placing a loaf pan at the bottom of the oven and pouring 3 cups boiling water into the pan.
Experimenting with Refrigerated Final Proofing. When I write final proofing instructions in a recipe I often suggest a time range or even two ranges. 1-3 hours at room temperature or 8-14 hours in the refrigerator.
But giving an end point to the cold final proof feels a bit misleading because bread can come out great after 24-hours or longer. Sourdough fermentation thrives at temperatures between 24C - 28C 75F-82F. Fermentation still happens outside of these ideal temperatures just at different rates.
Navigating the ambient temperature in your home will ensure that you are able to bake successful sourdough bread no matter what the weather in your part of the world throws at you. Proofing yeast is when you mix warm water yeast and a touch of sugar to start the fermentation process. Whereas proofing bread dough also known as the final fermentation is when you let the dough rise between 75 and 80ºF.
This process can be done in either a glass bowl at room temperature the oven a slow cooker or a proofing box. Proofing your sourdough loaf taking it through the second rise can be a bit tricky. You need to know how to work with the temperature of your room and the maturity of your dough to coordinate the heating of your oven so they are both ready at the same timeYou have to be around for this sorry you dont have an option.
Overnight proofing however isnt risk free as proof times will as always vary based on the dough temperature and general vigour of the sourdough used. When I use this method I tend to use water 27 C 32 C for mixing the main dough ingredients and leave it to rest at room temperature for a good few hours before shaping the loaf. HiI have a Brod and Taylor proofing box which I love.
Please can anyone tell me what temp is best for proofing sourdough bread. I know a lot of people like proofing in the fridge or on the counter. I like using my proofing box but it comes into its own in the cooler months as I live in a warm country it is not always needed in the warmer months.
The ideal temperature band of bacteria and enzymes in bread dough ranges between 25C and 37C 77-98F. Theres arguments for proofing at higher or lower regions of this band which can be found in my bread proofing temperature post. Some of you will be tempted to use a fridge rise in your sourdough production.
Proofing bread in the fridge slows down the fermentation. Most of my breads are made with a sourdough starter levain is a better word. A long proofing stage allows the acid producing bacteria in the levain to create a more developed tangy flavor than you would get if the bread just proofed for a few hours at room temperature.