Proofing dough is an important part of the baking process.
As yeast feeds on the sugar in dough, it creates gas to increase the volume and helps to develop the flavors of the dough.
If you want the best bread, you’re going to need to set some time aside to ensure that the dough rises.
But what if you don’t have time to wait a few hours for the dough to rise naturally?
Or, what if you live someplace where the climate slows the dough from rising during proofing?
There’s a simple trick you can perform to help the dough rise quickly, in a matter of minutes rather than hours.
Here’s how you can rise dough in the oven to hasten the proofing process.
What Happens During the Initial Rise or Proofing of Dough
Proofing is a form of fermentation.
As yeast consumes the sugar in bread, it helps to develop protein, improves the texture of the final product, and enhances the flavor.
You can’t skip the proofing step unless you plan to follow a specific recipe for unleavened bread.
Proofing can take anywhere from an hour upwards when doing it at room temperature.
Some recipes call for a lot longer, depending on the amount of yeast that is used.
If you don’t have the time, or if your room temperature is low, then the dough may fail to rise.
You can get around all of this by letting the dough rise in the oven.
Using an Oven to Proof Bread
There are two potential scenarios here.
In the first, your oven already has a proofing setting.
If it doesn’t, then you’ll simply need to set the temperature manually.
- Set your oven to the proofing setting and allow it to warm for 15 minutes. If your oven doesn’t have a proofing setting, manually set the temperature to 90°F. After 15 minutes, move to the next step.
- Take your pre-kneaded bread (simply follow your recipe) and place it in a bread pan.
- Pour water into a deep baking pan and put it onto the lower rack of your oven. This will prevent the dough from drying out.
- Place the bread pan with the dough on another rack, positioned in the middle of the oven.
- Simply monitor the dough until it has doubled in size. This is the proofing done!
Once the dough has doubled in size, take it from the oven and rest it on your countertop.
Cover the bread pan with a damp kitchen towel to stop the dough from drying out.
You can now remove the baking pan from the bottom of the oven and discard the water.
Simply set your oven to the desired baking temperature and allow it to pre-heat before adding the bread pan back in for the final stage of cooking.
If you need some reliable bakeware for making bread at home (and a range of other home-baked treats), try this Basics 6-Piece Nonstick Carbon Steel Set.
Should you Knead Again After Proofing?
Some recipes will call for a second kneading after proofing.
This can help to redistribute the gluten structures and release excess gas.
You can experiment with this while following any of your favorite recipes.
If you’re making specialty bread (like twisted knots, pizza base, or flatbread) then some light kneading and shaping will be required before you bake the bread.
How Long to Rise Dough in the Oven?
It can be difficult to determine how long to rise dough in the oven.
This is because each recipe differs in terms of the amount and type of yeast used, the amount of sugar, and the type of flour.
If you’re making pizza dough, it could take as little as 45 minutes to an hour before it is ready.
Some recipes could take up to an hour and a half.
It’s important to continually monitor your bread until it doubles in volume.
That’s when you know that the rise is done, and it’s ready to move on to the final baking steps.
Your oven is one of your most important kitchen appliances.
And, it’s the perfect way to speed up the proofing process for perfect bread every time.
