We write our bread recipe specifications for the Proofer with water in the water tray and no cover on the dough. Covering the dough container with plastic wrap can result in a warmer dough temperature and over-proofing.• A universal temperature that works well for a wide variety of breads is 81°F (27°C). If you love simplicity, just set the Proofer to 81°F and know that it will work well for most breads.
• Sourdough works in a range of 70-85°F (21-30°C). Warmer temps of 85°F (30°C) will help promote acidity in sourdough, while cooler temps of 70-75°F (21-24°C) will favor the yeast and help create milder flavors.
• Commercial yeast is vigorous and thrives at a wide range of temperatures. For a good balance between flavor development and yeast activity in lean doughs, consider a temperature of 75-78°F (24-26°C).
• Sweet doughs and croissants contain butter and do well at warm temperatures but below the melting point of butter. We recommend 75-80°F (24-27 °C) for these doughs.
• Rye doughshave weaker gluten and higher enzyme activity than wheat doughs. A Proofer setting of 80-85°F (27-30°C)will shorten fermentation time and help keep the enzymes from degrading the dough too quickly.
• Cold dough often needs an extra hour (or more) per pound of doughadded to its rising time. Frozen dough should be thawed in the refrigerator before proofing.
• In a hurry? Mix the dough with lukewarm 100°F (38°C) water, then ferment at 85-90°F (30-32°C). Temperatures above 90°F (32°C) may adversely affect the flavor of yeast bread.
• Pre-ferments that rise overnight need a cool temperature to help ensure that they don’t over-ferment while unattended. Set the Proofer to 70-72°F (21-22°C).
FAQs
You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active. The steam will also assist in keeping the surface of the dough moist so it will stretch as it rises.
How long should you leave bread to rise? ›
Most recipes call for the bread to double in size – this can take one to three hours, depending on the temperature, moisture in the dough, the development of the gluten, and the ingredients used. Generally speaking, a warm, humid environment is best for rising bread.
What makes bread rise the most? ›
The gluten in the dough traps the carbon dioxide gas, preventing it from escaping. The only place for it to go is up, and so the bread rises. Carbon dioxide actually also helps gluten develop in bread.
Should I cover dough while it rises? ›
Generally speaking, yes, you need to cover the dough while it's rising. Covering the dough will create a warm moist atmosphere for the dough to rise nicely in. If it's cold or dry the dough won't rise as well as it should. So covering the dough while it rises keeps the moisture IN and the drying air out.
Does letting bread rise longer make it fluffier? ›
Everyone wants light and fluffy bread loaves. The answer to getting light and fluffy bread is by letting the bread rise long enough.
What makes bread light and fluffy? ›
Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.
Is 2 hours too long for bread to rise? ›
As a guide, for a kitchen where the temperature is 20C and you added yeast at 1% of the flour weight (eg 5g dried yeast in 500g flour), you should still leave your dough to rise for around an hour and a half to two hours after kneading it.
Is it OK to let bread rise overnight? ›
The proofing time for bread dough varies based on the dough's makeup (amount of preferment, flour choices, and hydration) and the temperature at which it's proofed. The dough should generally be proofed for around 1 to 4 hours at a warm temperature or overnight (or more) at a cold refrigerator temperature.
What happens if you don't let bread rise enough? ›
If baked too soon or too late, loaves can collapse and have a dense, gummy center. “There are so many factors that affect rise time, so exact time will vary for every baker.
What flour makes bread rise the best? ›
Bread flour is higher in protein content (typically 12-14% compared to all purpose flour's protein of 8-11%). This higher protein content promotes a strong gluten formation in the bread dough as it kneads, providing more elasticity, greater strength, and a slightly chewier texture.
Once reactivated, yeast begins feeding on the sugars in flour, and releases the carbon dioxide that makes bread rise (although at a much slower rate than baking powder or soda). Yeast also adds many of the distinctive flavors and aromas we associate with bread.
Can I refrigerate bread dough before first rise? ›
Most bread recipes have two rises, a first rise (also called bulk fermentation), and a second or final rise. You can chill your dough during either the first or second rise. Your yeast won't give you much love if it's asked to do both rises in the fridge, so it's best to do one or the other at room temperature.
Can you let bread rise in a plastic bowl? ›
Allow dough to rise in a metal or glass bowl. They retain heat better than plastic bowls and you'll get a better rise. You can also run the bowl you're using under some hot water (and then dry it, then spray it with non-stick cooking spray for easy cleanup) before adding the dough so it will be nice and warm.
Is it OK to let dough rise outside? ›
Yes, you can put dough in the sun to rise. However, it's important to be mindful of potential issues such as bugs or overheating the dough. You may want to cover the dough with a clean towel or plastic wrap to protect it from insects and avoid leaving it in direct sunlight for too long.
How do you fix bread that won't rise? ›
But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.
What causes bread not to rise properly? ›
Yeast is too hot Yeast may have been dissolved in water that was too hot, or the liquid ingredients in the recipe may be too hot, causing the yeast to die. Yeast needs to be warm - not too hot, not too cold. Yeast is too cold If the other ingredients are too cold, it could cause some of the yeast to die.
Does lemon juice help bread rise? ›
Lemon juice is a natural dough enhancer, creating more elasticity to the dough which in return makes it easier for the bread to stretch and rise. If baking with ROGERS No Additive ALL Purpose flours, using lemon juice is helpful. If using ROGERS Bread Flours it is not necessary as bread flour contains ascorbic acid.
