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Home Cooking 10

Rising/Proofing/Fermenting Dough - temperature of room

harryharry | Jan 6, 201111:09 AM

Where/how do you proof your dough?
I live in a cold climate and keep my house pretty cool (I like it that way) - I've been trying to make bread, which I am usually spectacularly horrible at making!
I tried leaving the bread to rise over night (kind of like that long slow fridge rising) and it still didn't rise (I tested the yeast, it's fine)

Last night I covered w/ plastic wrap and covered with a blanket and put on top of the heater in my bathroom, which seems to be the warmest spot in the house that was for the no knead bread - That worked, but it's still slightly dense.

Now I'm doing challah, it's been 2 hrs and still hasn't risen much ( a little) - so I jacked the heat in the house and we'll see what happens, but I keep remembering back to cooking school and the proofing rack and thinking that is was pretty warm in there......

Input please!

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