Chucky Mama Posted January 21, 2012 Share Posted January 21, 2012 I am really into homemade bread but have no airing cupboard or warm place in which to proof it. Waiting for it to proof in my slightly chilly kitchen really delays things. Any ideas or tips? Quote Link to comment Share on other sites More sharing options...
Snowy Posted January 21, 2012 Share Posted January 21, 2012 It will still rise, just takes much longer. I've heard of people leaving it in the fridge to rise overnight - maybe do each batch a day in advance? Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 21, 2012 Share Posted January 21, 2012 Lorraine Pascal put is on a chair close to an oven heated to a very low temperature, with the door open. Quote Link to comment Share on other sites More sharing options...
Mrs Webmuppet Posted January 21, 2012 Share Posted January 21, 2012 It will rise slowly without the extra warmth. I frequently leave dough to rise overnight in the fridge ( or in the conservatory this time of year).I often make a batch of dough for rolls split it in two, make the rolls, bake half the rolls and put the other half of the rolls in the fridge (covered) ready for baking the next day. Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted January 21, 2012 Share Posted January 21, 2012 I was going to suggest overnight in the fridge too. Quote Link to comment Share on other sites More sharing options...
Mum Posted January 21, 2012 Share Posted January 21, 2012 I am really into homemade bread but have no airing cupboard or warm place in which to proof it. Waiting for it to proof in my slightly chilly kitchen really delays things. Any ideas or tips? No radiators either? Then yes, the fridge route is your best bet. Personally, I have a very cheap bread machine which I use. Quote Link to comment Share on other sites More sharing options...
Chucky Mama Posted January 23, 2012 Author Share Posted January 23, 2012 I use a bread machine but on dough mode as I find proofing it and cooking it in a conventional tin makes for a better shaped loaf that is easier to slice for sandwiches. I have used the fridge a few times but was hoping someone might have some wonderful gadget that could speed things up. I tried using a small Ikea bag hooked on to a radiator yesterday and that wasn't bad. I am using a snugglesafe in a cool bag today and that seems to be going well. Quote Link to comment Share on other sites More sharing options...
chickencam Posted January 23, 2012 Share Posted January 23, 2012 It is difficult at this time of year. I mix up my dough in my Kenwood which has a metal bowl then I cover it and if the sun is shining I leave it in a sunny spot in the kitchen, sometimes even at this time of year if the sun is strong it gets a bit too warm on one side and I have to remember to turn the bowl around a few times. There is an upside to it rising more slowly, you do get a deeper less yeasty flavour and a lighter texture. I do find that I have to leave dough for at least 2 hours if it is chilly, but so long as you get off to an early start it isn't too much trouble. I batch bake on my days off then freeze the loaves. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 23, 2012 Share Posted January 23, 2012 I used to do the same as Liz (above) and prove it in the airing cupboard but when I got rid of the hot water tank, I used to pop it by the radiator or stove. I've since got a Panasonic breadmaker which is wonderful and makes it over night. Quote Link to comment Share on other sites More sharing options...
bluekarin Posted January 23, 2012 Share Posted January 23, 2012 I used to try to keep mine warm as I thought that was you are meant to do, but then I saw somewhere that if you let it prove slowly, you have a much tastier bread. I haven't tried proving in a fridge yet, but I will do. I have been making the recipe on BBC GoodFood which is Paul Hollywood recipe. The first one was amazing, the second was a bit flat. May have been my flour (bb Aug 2011) Third time lucky Quote Link to comment Share on other sites More sharing options...
scubababe Posted January 23, 2012 Share Posted January 23, 2012 I have Mrs Webmuppets recipe 'proofing' at the moment, It is looking like something outta 'The Blob'. Have tonight ordered a BIGGER bread tin. Re: White loaf recipe for bread machine Post Sat Dec 31, 2011 10:10 pm My white bread recipe for my machine is: 2 tbsp oil 1 whole cup and one eighth cup water 1 tsp salt 2 tbsp sugar 3 cups strong white flour ( I use Doves Farm or Hovis) 1 and three quarters tsp yeast on the basic bread cycle. The other thing I do is to put it on dough cycle, then leave the dough in a tin overnight in the conservatory ( nice and cool this time of year) and cook it in the morning. Enjoy xx Quote Link to comment Share on other sites More sharing options...
Chucky Mama Posted January 25, 2012 Author Share Posted January 25, 2012 Thanks all I have been using a combo of using the bake mode on timer and timing it so that I can whip it out before the bake section when I get up in the morning and popping the tin on a Snugglesafe wrapped in a tea towel. I got a mountainous loaf yesterday in no time at all Quote Link to comment Share on other sites More sharing options...
scubababe Posted January 28, 2012 Share Posted January 28, 2012 lol. I bought a new super dooper family loaf tin, made my dough.....hubby said "should it be doin that!" had a look and the dough had risen & was well over the tin. Have now admitted defeated & ordered new bread maker & gifted old bread maker to forever strapped for cash University student!! It gave me the excuse to buy new bread maker & help out step-daughter!! That's my excuse & I'm sticking to it!! Quote Link to comment Share on other sites More sharing options...
