- Jun 23, 2017
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@J13 You certainly should an oven thermometer to know confirm the temperature of your oven. But an oven thermometer range is not low enough or in the increments for fermenting and proofing dough. Oven thermometer’s range begins at 100°F ( 37°C). Dough is proofed between 76°F (24°C) - 80°F ( 26°C).And it’s funny that NorCal should mention proofing in the oven, as I actually considered doing that last time around. But I don’t know the oven temp (I have an oven thermometer, but haven’t used it to check yet). I worry that with it’s constantly-on pilot light, the oven may actually be *too* hot (130° or more) and kill the yeast rather than helping it along. Guess that’s my next step. Check out the heat of my “cold” oven.
Use your Thermopen. Using your oven as a proofer is very common, it’s nothing I invented.
To set your oven up as a proofer, place a cookie on the lowest rack of the oven and place a cake tin on it. Fill the tin with a couple cups of boiling water.
Place a another cookie sheet on the middle rack and your dough container and a measuring cup just in front ff the dough container
Place the Thermopen against the cup so you can read the display.
The pilot light should give you enough heat to proof the dough.
As long as the oven temperature is between 80°F - 90°F the dough should be fine.
Ideal humidity 75%. Since the humidity is also important, I’m thinking about buying a humidity meter.
Just place your Thermopen in the off oven against a cup
Oven thermometer does not have the range necessary for proofing dough. It starts at 100°F, and the range for proofing dough is significantly lower