Bread Proofing

Proof bread at “optimum” temperature for packet yeast... not sourdough which benefits slow and cool fermenting / proofing

Author

Martin M

Home Food Nerd

Prep Time: 00:05

Recipe Time: 01:00

Temperature : 84.2F / 29C

Ingredients

• Dried yeast
• Water
• A bread recipe

Directions

1. Preheat Anova with a rack in bottom of water container, to allow water to circulate.
2. Place the bread dough in a bowl, I use the kitchenaid Metal mixer bowl with cling film over the top.
3. Place the bowl in the water bath, just like a “Bain Marie” but allow the water to touch the outside of the bowl, keeping the water level below the rim of the mixing bowl.
4. Leave the dough to rise, check at half the time that the recipe recommends

Finishing Steps

1. Follow the bread recipe