Do you know which ovens go low enough to proof? I'm guessing the gas
oven won't temp that low. Will the Dacor?
Thanks
Kent

Vox Humana wrote:
>
> "Fred" > wrote in message
> . net...
> > I learned how bakers proof bread at the culinary school today. I had a
> > chance to use the big wet warm cabinet called a proofer. How do you do it
> > at home? Do you just wait longer in cooler temperatures or is there some
> > good way to produce the effects of a proofer in a home kitchen?
>
> I don't find that I need a proofer unless I want to speed up the process.
> You get better bread with a slow rise in a cool place. You can rig a
> proofing box in a number of ways. 1) put a 11x14 pan of hot water in your
> oven, place the dough in a bowl, and close the door. 2) bring a 4 cup
> measure of water to a boil in your microwave, put the dough in a bowl, place
> in the oven, close the door. 3) Put the dough with a pan of hot water on a
> tray and invert a large plastic storage bin over it. 4) put a jug of hot
> water in a picnic cooler with the dough and cover.
>
> You get the idea. You just need a way to trap warm, moist air. Many newer
> ovens have a "proof" setting. That turns the convection oven on at a
> temperature of 100F. They usually recommend that you add a pan of boiling
> water for moisture.