Are there machines that maintain optimal temperature for dough to rise?
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Related: cooking.stackexchange.com/questions/2276/… (almost a dup - it might solve your actual problem - but not actually about machines)– Cascabel ♦Commented Jan 21, 2016 at 19:07
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The machine: cooking.stackexchange.com/questions/55906/…– Stephie ♦Commented Jan 21, 2016 at 20:01
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Unless this is for professional/very large scale use, or expected to safely run unattended: What precludes the use of a well calibrated oven (protecting dough surface from direct element heat, obviously!)?– rackandbonemanCommented Jan 21, 2016 at 20:39
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3The correct temperature to proof your bread depends on the result you want. A quick rise in a proofing box makes bread faster, but will less flavor. A long, slow rise give a more flavorful loaf, so IMO the best place to proof bread is the refrigerator.– GdDCommented Jan 22, 2016 at 11:52
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1@rackandboneman - I don't know about all countries, but in the U.S. it's pretty uncommon to find a new oven that can be set to a temperature below around 170F, which is to prevent food poisoning from people holding food at temperatures below 140F. Since the optimal temperature for yeast growth is somewhere around 90-95F (higher temps slow it down and 170F will obviously kill yeast), it isn't a practical solution for standard ovens.– AthanasiusCommented Jan 23, 2016 at 15:28
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1 Answer
I don't know if I'd qualify is as a machine, but they're called either a 'proofer' or a 'proofing box'.
You'll need to check the description, as some boxes are just plastic and are intended to go into a larger proofing room.
