Your oven in "proofer" mode


Your oven in "proofer" mode
In the bakery, proofing is a crucial stage in the process of making light, plump breads and pastries.
During proofing, the yeast ferments the sugars present in the dough, releasing carbon dioxide which forms bubbles.
This process allows the dough to swell and aerate, guaranteeing a soft, light texture when baked.

To facilitate this stage, many kitchen electric ovens are now equipped with a function called "étuve" or "pousse", which offers a temperature of around 40°C (104°F).
On paper, this function looks ideal, but in reality it can cause problems.
5,672 5/5 (3 reviews)
Grade this page:
Keywords for this post:BreadViennoiseriesBakeryDoughOvenTemperatureYeast
Last modified on: September 27th 2024
For this post: Comment Follow Send to a friend
Your oven in "proofer" mode

Why is 40°C (104°F) often too hot for good growth?


While the idea of the proofer is appealing - to accelerate dough growth by maintaining a constant temperature - it is ill-suited to the needs of yeast-raised doughs.

pate levée

In bakery, the ideal temperature for proofing is between 25°C and 30°C. At this temperature, the yeast works efficiently, and the dough rises smoothly, without the risk of compromising its structure.

Unfortunately, the 40°C temperature commonly offered by oven proofer functions is too high.
It would appear that manufacturers have difficulty in maintaining very low temperatures (30°C) in their ovens.

At 40°C, the yeast can start to run out of steam, or even degrade, as it works much better in a milder temperature range, and this can affect the final texture of the dough, which will be less aerated.



pate a brioche poussée

But the problem doesn't stop there: for doughs containing butter, such as brioches, croissants or other viennoiseries, a temperature of 40°C can be downright embarrassing, as butter starts to melt at around 35°C. This means that at 40°C, the butter in the dough risks liquefying, compromising the flaky structure of your viennoiseries.

Instead of a homogeneous push, you could end up with a greasy dough that's difficult to handle, and a product that's ultimately less moist.



What to do?


verification température

First and foremost, check your oven's proofing temperature: Put a thermometer in your cold, switched-off oven, start it up in proofing mode, and read the temperature after 15 minutes.
You may be surprised by the reading. For example, I have a good 45°C in my oven, compared with the 35°C displayed by the oven!

If the measured temperature doesn't exceed 35°C, all's well, but if it's close to 30°C, it's just fine.
In these 2 cases, you can use your oven in proofer mode.

And if not, try one of the alternatives below.



What are the alternatives?


Here are a few simple solutions for creating an environment conducive to growth, without exceeding ideal temperatures:
  • Alternate operation: Once your oven's proofer is at the right temperature, place your dough pieces in the oven, then turn off the oven. Check the temperature regularly (every half-hour or so) and restart the oven for a few minutes to bring it back up.
  • Oven off with a bowl of water: Place a bowl of boiling water at the bottom of the oven when it's off. The steam slightly increases the temperature and humidity in the oven, creating the perfect environment for the dough to rise, usually around 30°C.
  • Warmest room in the house: If you don't feel like using your oven, find a lightly heated or sunny room (like near a window or in a kitchen with appliances running).
  • Turn your stopped oven into a mini-chamber by plugging in a small light bulb near your dough. See how to do this on this page.
  • Slow growth: For a slower rise, let your dough rise in the refrigerator at 5°C for several hours (typically overnight). This longer process develops more complex flavors and improves the texture of your bread and brioche doughs.

In summary: Although the proofer function of some electric ovens is a practical option for accelerating dough growth, it is not always suitable, particularly as the temperature is too high, around 40°C.
To avoid compromising the texture of your breads and pastries, it's best to opt for gentler methods, allowing for more controlled and successful rising.

Lasts posts
Travel cakes
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.
January 27th 20252,359
The aromatic power of sugar
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25th 20242,7235
The little trap of thick cream
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...
December 13th 20243,1975
Sauce and salad: When and how to mix them?
Sauce and salad: When and how to mix them?
When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...
November 29th 20243,3385
No need to boil gelatin
No need to boil gelatin
Gelatin is a magical ingredient for making light, creamy, structured desserts, yet it's often misused in the kitchen. A common mistake in some recipes is the idea that it needs to be boiled for it to work properly, but this is a mistake indeed: gelatin melts at a much lower temperature, around...
November 21th 20243,2915
Other pages you may also like
What is the difference between bakery and patisserie?
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
February 7th 2017127 K 14.1
Sugar syrups
Sugar syrups
In cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varying proportions. Here is a presentation of their differences. .
January 17th 20238,3154.8
No need to boil gelatin
No need to boil gelatin
Gelatin is a magical ingredient for making light, creamy, structured desserts, yet it's often misused in the kitchen. A common mistake in some recipes is the idea that it needs to be boiled for it to work properly, but this is a mistake indeed: gelatin melts at a much lower temperature, around...
November 21th 20243,2915
The window-pane test in bread-making
The window-pane test in bread-making
The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...
June 16th 202190 K 23.9
The golden-brown finish on puff pastry
The golden-brown finish on puff pastry
Let's take a look at the tricky matter of producing puff pastry with an attractive, golden-brown finish. French pastry chefs call this "dorure" (literally, "gilding"). Behind this quirky term there lurks a real problem (and the solution): when using puff pastry (pâte feuilletée) for a pie, or...
February 8th 201843 K 24.6
Post a comment or question
Posted by:
I am not a leaving thing
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page