Your oven in "proofer" mode
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.
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.
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.
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?
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.
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 20248145
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 20241,0975
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 20241,2745
The right size of zucchini
When you buy zucchini at the market, you're often offered a wide variety of sizes, from very small to very large. But which ones to choose? Here are a few tips.September 9th 20244,5185
The (small) miracle of béchamel sauce
Making a béchamel sauce is going to confront you with a little miracle that happens every time: You pour milk over a roux, it's very liquid, you stir over a low heat, and then all of a sudden, miracle, the sauce sets, it thickens, you've got your béchamel. Let's see what happened.August 27th 20244,5924
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 20241,0975
The right size of zucchini
When you buy zucchini at the market, you're often offered a wide variety of sizes, from very small to very large. But which ones to choose? Here are a few tips.September 9th 20244,5185
