How to create a temperature of 30 degrees at home for proving the dough?

[the optimum temperature for proofing the dough should be 28-30 * С]

How to create a temperature of 30 or 40 degrees at home for fermentation, as in this recipe for 4 hours? It never occurs to me. In the oven I have a minimum temperature of 50 degrees, there is an air grill: there is also at least 50 degrees. Can you please tell me who adapted how?

Questions on this topic arise often ...

We know from the technology of baking that, the optimum temperature for proofing the dough should be 28-30 * С If the room is warm and the temperature is kept at the level of 25-30 * C, this is also not bad - but such a temperature in the room is possible practically only in summer!

I was lucky, my oven maintains the temperature at 30 * C! But what if there is no such possibility!

I offer my own solution to the problem
Put cast iron pan on the stove, turn on the fire and heat the pan to the desired temperature. I put the pan with high sides and bottom up.
Place the dough, cover with warm top. For these cases, you can make (sew) a special insulated cap
Monitor the temperature of the pan constantly if you need to heat it up more. Cast iron is thick and keeps heat well and for a long time!

You can put a bowl of dough near another heat source - radiators, a hot kettle, a saucepan with hot water (or on it), and other similar improvised means that need to be periodically heated and kept hot
How are you doing?
Tell me your version of maintaining the temperature for proving the dough using improvised methods, share your experience!
WE TAKE ON THE MIND!

Summing up - the dough can be defrosted as follows:
- electric oven with heating mode 30 * С
- microwave oven with dough proofing mode
- a room with an increased heating temperature
- Cast-iron pan
- hot items and means at hand
- light on in the oven
- a multicooker pan with a low heating temperature
- water bath
- electric heating pad (electric blanket) with temperature controller 30 * С
- small special proofing ovens or cabinets

I turn on the light in the oven - there the temperature will be within the required range.

Even on the forum, it was suggested to use a yogurt maker - the temperature there is just about 40-42 degrees.

And if you have a multicooker, then you can simply put the dough in a saucepan and leave it on the heat (there is a temperature of 40 degrees)

[The optimum temperature for proving the dough should be 28-30 * С]

And if you have a multicooker, then you can simply put the dough in a saucepan and leave it on the heat (there is a temperature of 40 degrees)

You need to be careful here and check the actual temperature of YOUR multicooker first!
Since not all multicooker maintains such a temperature, there is also 60 * C - and this is already harmful for the test !!!

The optimum temperature for proving the dough should be 28-30 * С

[Ryzha]

And I make it even easier: I heat the water in a saucepan to the desired temperature, remove it from the heat, put a bowl of dough on top, and cover it with a towel. Heat it up as the water cools.

Ryzha , thanks for the advice!

[In my electric oven, there is a fermentation mode for yeast dough with three temperature values: 30 ° C, 35 ° C and 40 ° C.Besides advice Admin, for which many thanks to her, I still have a way to maintain the temperature for dough fermentation:Buy a similar heating pad with a temperature controller. The cost of such equipment is not more expensive than an oil electric radiator ... In any case, you cannot do without a thermometer to control the temperature value.]

In my electric oven, there is a fermentation mode for yeast dough with three temperature values: 30 ° C, 35 ° C and 40 ° C.

Besides advice Admin, for which many thanks to her, I still have a way to maintain the temperature for dough fermentation:



Buy a similar heating pad with a temperature controller. The cost of such equipment is not more expensive than an oil electric radiator ...
In any case, you cannot do without a thermometer to control the temperature value.

AXIOMA , you have a gorgeous oven!

Thanks for the hot water bottle tip!

When I bake a lot of Easter cakes on Easter, I warm a pot of dough and dough in a bathtub filled with hot water. I change the water periodically to keep it warm. And when I fill in the forms, the oven is already working - I put it on top of the stove. There is enough heat from a heated oven. Girls, thanks for the great site! A lot of interesting and useful things. Thanks to you, I learned how to bake excellent tasty bread. And in the summer I prepared a lot of new goodies for the winter.

I managed to create a temperature of 30 by setting the oil heater (or radiator ... as it is called there) to mode 1 power and a quarter of the regulator on, off.
put the thermometer on top of the bucket exactly 30.
Now cool bread comes out)))
2.5-3 hours sourdough, and the same amount of dough costs

I have MB Brand37502 for this with the "Dough" modes with a temperature of about 30 * C and "Yogurt" with a temperature of about 40 * C. Since my sourdough began with the addition of yogurt, I do the ripening of the yeast-free dough on the "Yogurt" program, and if I bake bread in the Panasonic 10 MV, then I take out my own pan from the Brand and put it in the Panas MV with dough and some devices for its extraction. And if the baking is in the CP, then the proofing of the dough in the CP with periodic inclusions of the "Baking" program for 50-60 sec. Proofing usually lasts no more than 2-3 hours. After feeding, the cold sourdough from the withers stands for 2 hours on the table, then goes to the withers, where it reaches its peak, which has to be upset, after which it grows still.

Mini-oven bread maker DeLonghi EOB 2071 maximum proofing 2 hours. (SE11 program)

[Irina]

Irina, and you carefully read the topic again

Heating pads are needed for those who bake in the oven or ferment leaven.

The x / oven has its own problems (as well as in the oven), adherence to the temperature of the dough:
- if it is very hot, add cold water to the dough
- if it's cold, add warm water
- it largely depends on the temperature of the dough whether you will have a beautiful loaf or settle down when baking, because the dough has overheated and quickly rose and stood - and the optimum temperature for proving the dough is 26-28 *
- and so on, a lot of points for both x / stove and oven

And all this is understood when you work with the dough and stumble on it.

It is easier and cheaper to buy a heating pad with a temperature controller, a small blanket, a boot - and you will be happy for 30 * C

When it's cold I use an inverted cast iron skillet for proofing, it helps a lot!

Mini-oven bread maker DeLonghi EOB 2071 maximum proofing 2 hours. (SE11 program)

be so kind))) maybe a little off topic, explain to an inexperienced user about the electric oven ... let's say a similar model De'Longhi EO 3275 has a defrost function written, maybe it happens at about 30 degrees, and you can distance the dough and bake right away. ..
(because Thermostat 60-220 C)

be so kind))) maybe a little off topic, explain to an inexperienced user about the electric oven ... let's say a similar model De'Longhi EO 3275 has a defrost function written, maybe it happens at about 30 degrees, and you can distance the dough and bake right away. ..
(because Thermostat 60-220 C)

Unfortunately not. If the thermostat is from 60, then the oven will do 60. DeLonghi EOB 2071 has a special program for proving the SE11 dough: RISE ON YEAST, therefore it does not heat it up to 60 * C

I was lucky, my oven maintains the temperature at 30 * C! But what if there is no such possibility!

please tell me which oven supports this t? I don't care what kind of oven I need to buy, how can I ask about such a function? what is it called can defrosting, heating ...?

Unfortunately not. If the thermostat is from 60, then the oven will do 60.DeLonghi EOB 2071 has a special program for proving the SE11 dough: RISE ON YEAST, therefore it does not heat it up to 60 * C

thank you ... but only in the description you will not find this ... that in 2071, that in others this question does not touch at all (((very sorry, you can find out, it turns out only from real owners

please tell me which oven supports this t? I don't care what kind of oven I need to buy, how can I ask about such a function? what is it called can defrosting, heating ...?

See ovens Bosch, the first one that comes across BOSCH HBA78S750 Defrosting 30-60 * C (Thermostat from 30 * C)

please tell me which oven supports this t? I don't care what kind of oven I need to buy, how can I ask about such a function? what is it called can defrosting, heating ...?

Electric ovens have a separate topic in the Household / Kitchen Appliances section, discussion there.

I have a Siemens HB 780570 oven, but I bought it about 5 years ago, look for a model with similar functions, even from Siemens.
The oven has 3-4 special modes. baking bread, pies, pizza, and a minimum heating temperature of 30 * C, which is almost optimal for dough proving (optimal 26-28 * C)
There is a function of maintaining T *, but 60 * C

I never use a microwave or oven to heat food, meat, it is better to leave food overnight in the kitchen sink, on the table or in the refrigerator, the quality of the food is preserved better and does not deteriorate than heating it in a microwave at 40 * C, this is a strong heating.
If you need to melt butter, honey and the like, then I heat it up in the microwave for a few seconds.

In my opinion, I have the easiest and most affordable proofing method. I put the dough in any shape and place it in the microwave, in which I put another 1 or 2 mugs with hot, just boiled water. I close the microwave. A favorable atmosphere is created for proofing, there are no drafts, and besides, the humidity is good. In this case, I do not cover the dough with anything.
If your dough does not need "high" humidity, then the mugs can be covered with lids or water can be poured into a bottle.
By the way, from bottles filled with hot water, you can make a decent heating pad for proofing. It's primitive and simple.
There was a time when I put bread dough on a heating pad, because it was sooo cold at home. The dough was warming from below, and the cold covered its sides. And then I remembered that I have a microwave.

I turn on the light bulb in my oven (electric stove Combustion), put a wooden board on the wire rack and put the bowl with the dough on it. The oven heats up from a burning lamp to 30C and even a little higher, so I even turn off the light from time to time.
And if you need high humidity, you can put a glass of hot water under the bag or melt like Wildebeest in the microwave.

And for such purposes I use a portable cooler bag for a car. Mine has the "Cold" and "Heat" modes - that's the last one I turn on. Or you may not turn it on, but simply put a container with the dough and a nearby PE bottle with heated water there - we close it and the desired microclimate is obtained.

And in Panasonic sd255 in the dumplings program, what temperature is kept and for how long?

For the dumplings program, no heating is needed at all, only a short time for the dough to swell. There is no heat in this program, in which you can proof the dough.

We will get constant heating of the required temperature because for yoghurt and for cotton yeast the same temperature is required.

Yours is not true! For yoghurt you need 38 * C - for bread dough only 26-30 * C. feel the difference

And today, in an hour, I made such a box of polystyrene for my container.
No draft and stable thermal insulation.

Box.



And a container for the dough.

Yuri, BRAVO! Very good!

And the drawings in the studio for those who are constantly in the tank

And the drawings in the studio for those who are constantly in the tank

Everything is easier than a steamed turnip, even for those in the tank.
Polyfoam is any smooth.Mine from the refrigerator, at one time did not throw it away, now it is useful.
Cut with a kitchen knife, you saw them, Uzbek.
Sheet thickness 2 cm.
Dimensions for the container.
350ml. * 250 = 2 pieces
350 * 220 = 2pcs
220 * 250 = 2pcs



Take into account the wall thickness-2cm.
The picture shows the overall dimensions.

Well, thank you! I take it to bookmarks, it will be very useful to those in need

Everybody's health. Glue with liquid styrofoam nails.

And I, too, in the oven below 50 degrees is not provided, so I turn on 50 degrees and open the door, so as not to close, I insert a tin can - the diameter of the "insert" can adjust the hole and, accordingly, the temperature in the oven! - that's yesterday, for example, in in the kitchen, the air temperature was 20, and in the half-open oven, set at 50 degrees, I needed 28!
Delicious baking everyone!

Yours is not true! For yoghurt you need 38 * C - for bread dough only 26-30 * C. feel the difference

And what will happen to the dough if the proofing is done at 40 grams? I baked so much cake (a necessary measure). It turned out great!

And what will happen to the dough if the proofing is done at 40 grams? I baked so much cake (a necessary measure). It turned out great!

How to check if the dough is ready for baking? Finished dough temperature https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158608.0.html

Plain bread dough should not be confused with bread dough containing large amounts of baked goods (butter, milk, eggs and butter). Rising dough requires more yeast and a higher temperature, more heat, than a simple bread dough.

We read about this in detail in the Basics of kneading and baking section.

Thank you! Got it.

[Proofing cabinet for dough and yoghurt Brod & Taylor]

Proofing cabinet for dough and yoghurt Brod & Taylor FOLDING-Dismountable

And I heat the oven, put it on top and cover

Foot warmer (rectangular with sidewalls). But the temperature is not indicated, only more or less adjustment. I wasn’t interested in how much there was ... The main thing is that a lot fits at once, especially if you put three or four kg of dough in a greased bag. But then it climbs, like in a fairy tale about a magic pot.)))
Small volumes of 2 kg are allowed to stand in a multi on the yoghurt mode, and for 1 kg and in HP, it perfectly divides.

Good day.
Can you advise me.
My oven allows you to set the temperature to 30 degrees. Which mode to set - convection or conventional heating?

Normal heating is sufficient. We don't need to drive air, just create a comfortable temperature for proving the dough.

[Tatyana]

Tatyana, Thank you.
I read your topics about bread. I want to try))
I plan to bake in the oven. If everything works out, maybe I can do without a bread machine?

It will definitely work out! You just have to try. The forum has enough useful material for this and a large database of bread recipes.
You can do without a x / oven, in time baking bread both there and there takes approximately the same time, and the bread tastes better in the oven

[Tatyana]

Tatyana, since you are good at this issue - tell Temko for novice bakers))
so that there is where to ask all your questions, otherwise they appear little by little by the time you read the information))

We have two topics for questions and answers, including Bread again failed, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0
And you can also ask questions directly in the topics to which the problem belongs or in bread recipes to the author of the bread.

For beginners, there is a Kneading and Baking Basics section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0 , which contains topics necessary to understand the processes of baking, kneading dough. It all depends on where and how you are going to bake the bread.

I act very simply - I put the pan with the dough in a large basin, half filled with warm water, if necessary I add warm water after 30 minutes

And my question is this. Many places write in the oven to put the already heated dough.How to act in such a situation, if it is in it and upset the dough?

And my question is this. Many places write in the oven to put the already heated dough. Then how to act in such a situation, if in it and upset the dough?

Each recipe depends on what the author of the recipe is doing, from the amount of ingredients to proofing and baking - there are many options!
For example, hearth bread must be put in a hot oven, and the dough in the form can be allowed to stand in the oven at 30 * C, and after proofing, increase the temperature to 180 * C and wait for the oven to heat up without removing the baking dish from the oven.

And you can arrange the dough in different ways, to create ideal conditions for the dough - from "on the table" to "oven".

I have an old domestic electric stove of an unknown brand.
When I put the dough for proofing, I turn on the maximum temperature (+250 C) for a minute.
After 25-30 minutes, I repeat the operation.
I bake sourdough rye breads. They part for a long time ...

Owners of HP Panasonic 25xx can stand the dough right in the oven, in a bucket. To do this, you need to enter the service mode (you can immediately after mixing), the temperature is kept there + 35C. As soon as the dough comes up, turn off the service mode and you can turn on baking.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=394126.0

I keep the oven off with a liter of boiling water. It is very warm and humid and holds for a long time (ovens have good thermal insulation).

I also vote for the stove or microwave and a jar of boiling water. Warm, humid and dark, the very thing to multiply ... yeast.

I use a heating pad (30 * 40) in the first heating mode, it costs a penny. I just put it on it and cover it with a towel - first the bowl, then the molds. If you wish, you can also put it in a plastic box, or buy a SKUBB zip box in ikea (loaves, baguettes). It turns out great, without any dancing with a tambourine like cast-iron pans and steam baths.

one colleague suggested using a foam box. questionable decision. foam plastic is not recommended even for interior decoration, but he decided to cook food there. not desirable ...

an oven with a proofing mode is good - just how to stop the last rise? )) A large microwave is needed with the same mode.

Regards, Ivan