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While making some focaccia this afternoon, my wife said, "sure the house is 'warm'; it'll be fine." One hour later, no rising. It may be worth noting that our house is 66F. So we stuck it in a warm oven and it rose just fine. It turned out fine, I'm just glad we weren't trying to get it done for a meal. So the question is, how warm does dough need to be to rise properly? |
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Optimal yeast growth happens at around 37 degrees Celsius (98.6 degrees Fahrenheit), but dough will rise at any room temperature. As the temp rises, the yeast becomes more active, which is why you'll sometimes see recipes call over overnight rests in the fridge, where activity slows or stops. Yeast dies at anything above 50 C (122 F). The important thing is knowing the temperature and, if you're really particular, the humidity in the air around your proof. This information is used for the sake of timing consistency, more than anything else. |
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I believe that the usual quote for rising temperature is between 24-29C (75-85F), though a little warmer than that I tend to use. It's important that there are no draughts on the area, or you can have problems. My personal preference is to leave it in an airing cupboard, providing it is not too warm. |
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When making dough, The Bread Baker's Apprentice says to knead it until the dough's temperature (which those of us who are obsessive will actually take) reaches 77-80 degrees F. What you do from there may depend on what you are trying to accomplish. For a consistent, speedy rise, your warm oven trick is perfect. This works well with sandwich breads and loaves which aren't intended to have big, crusty holes. For hole-y crumb breads such as Italian bread, you want a cooler rise than a warm oven. This is because those big holes are encouraged by a long, slow rise, a light tough, and another long slow proof. In this case perhaps sticking it on top of your warm oven where it will get some heat or in a corner of the house near a vent where it is in the low 70s is ideal. |
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Traditionally, doughs 'rose' (or proofed as is the professional term), in proof-boxes, which were nothing more than a set of big wooden drawers just like the ones you keep your underwear in. They are at room (shop) temperature, and have no special temperature or humidity controls. So if you can replicate that, you're on your way. |
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I grew up on a farm, and when it was sunny, my grandma always placed the bowl containing the dough, covered with a damp towel, into a sunny window. That's the method I've been using for a long time, works without problems for me. Putting it in a warm oven may be your best bet if the sun's not shining or you're in a hurry. |
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