Proofing Technique

Most of us, do not have the luxury of having a all the pro tools for cooking, and like with most things out there, having the right tools makes the job that much easier.  Bakeries usually have the convenience of having a proofer to let their dough rise, most people are like me and do not.  If you are anything like me too, you really don't keep your kitchen or your house at a temperature that is conducive to the process either.  In the winter, I keep the heat too low, and in the summer, I abuse my AC and still keep the temperature pretty low.  While you can still proof bread like this, the time it takes and the results will vary dramatically.  I'm not sure if it was something I saw on TV or something while browsing the internet, but I found a way that works amazingly and while I've only done it once, I imagine it will have pretty consistent results.


The method is simple while you are making your dough, take a medium size pot and boil some water.   When your water is at a rolling boil and your dough is ready to proof, put the pot of boiling water in the bottom of your oven off to the side (I didn't want it right under it, as I was a bit afraid of things to start cooking).  Cover your dough with a warm damp towel, and then place it in oven on a rack above the water, but off to the side. Then all you have to do is close the door and wait.  About an hour later, I had a dough that had risen wonderfully.

This was the first method I had found that I had high confidence in to try it, as it had the necessary ingredients to get the job done, temperature and moisture. Nothing says rising like putting the yeast in a sauna.  Hope you have as much luck as I did, or if you have an even better idea, please let me know.

Best of luck in the kitchen!