1

Are there machines that maintain optimal temperature for dough to rise?

  • Related: cooking.stackexchange.com/questions/2276/… (almost a dup - it might solve your actual problem - but not actually about machines) – Cascabel Jan 21 '16 at 19:07
  • The machine: cooking.stackexchange.com/questions/55906/… – Stephie Jan 21 '16 at 20:01
  • 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!)? – rackandboneman Jan 21 '16 at 20:39
  • 3
    The 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. – GdD Jan 22 '16 at 11:52
  • 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. – Athanasius Jan 23 '16 at 15:28
2

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.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.