Sous Vide Bread Proofing
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Pro-level cooking techniques made simple.
Ingredients for 8
1 Dutch oven with lid
10g kosher salt
2g instant yeast
Set your Anova Precision Cooker to 95F to help out our yeast a little bit.
Measure out 360g water and add 2g of instant yeast and transfer into a bag to keep at a perfect 95F for the yeast to start working. This will take around 10-15 minutes
While your yeast and water is working, in another bowl measure out 500g of flour and mix in 10g of kosher salt
Once your yeast water looks good, combine your water to your dry ingredients and mix well by hand. It can look a little wet at first but we'll give it time to proof and will be adding a bit more flour later
Drop your Anova Precision Cooker to 80F so we can proof our bread. You don't have to wait for it to drop completely but you could always add a little cool water or ice to your bath to drop the temperature.
Set your bowl on your water bath and wrap the towel around the opening to trap the warm air with the dough. Proof 1-2 hours until your dough doubles in size.
Finishing your bread
Now you can do a few different things here. You can do what I did and go ahead and turn out your bread, shape it and put it in the oven, OR, you can shape it, let it rise again then cook OR you could even shape it, put it in the fridge to cold proof for more gas bubbles.
No matter what method you decide to go with, to bake, set your oven to 475F WITH YOUR DUTCH OVEN IN THE COLD OVEN AS IT COMES TO TEMPERATURE. You want your dutch oven to be pretty hot.
Once your dutch oven and oven are up to 475 drop your dough in carefully and cook with the lid on for 30 minutes. At 30 minutes you're left with more options. Do you like the color of your bread? If so, pull it! If you want it darker throw it in another 7-15 minutes with the lid off then you're ready to slice and enjoy!