Bread dough proofing

I'd love to see a dough proofing setting. The ideal temperature for proofing bread dough is 80º-90º F, and currently the June oven only goes as low as 100º.

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Comments

6 comments
  • I agree. A proofing mode would be a big help to me and all the other bakers out there. 

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  • Why not allow temperatures lower than 100? This should be a simple software change.

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  • Pleeeeeaaaaasssee add a bread proofing program. :) It would be VERY helpful.

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  • Seconded. Seems like a lot of interest in the Facebook page.

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  • Yes, that would be a welcomed improvement.

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  • +1 for the bread proofing request.  I currently use the 100 deg option to proof bread which works ok.  Here is my work flow:

    1) Make and form the dough.

    2) Add an egg wash then rise 40 minutes @80-90 F (currently 100 F in June oven) 

    3) Reapply egg wash and rise 20 minutes @ 80-90 F.

    4) Bake for 30-35 minutes @ 350 F.

    5) Remove from oven and let cool for 20 minutes.

     

    June oven could do steps 2-4, with a reminder at 40 minutes to reapply egg wash This step is not mandatory, but improves quality.

    Bonus points if I could use the June oven to add a timer after the bread was out to remind me that the bread was cool.

     

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