Even though baking can prove to be challenging during cold weather for us to hit a sweet mark in proofing our dough, we have discovered that maybe things aren’t so impossible after all—as long as you have an oven back in the kitchen. In case you didn’t know, you could use your oven to proof dough.
Knowing where to put your dough to rise, especially if you’re baking in a chilly weather, is key to your yeast’s rising. Yet, before we tackle into the way of proofing your dough in an oven, it’s important to know what it means to proof a dough. Proofing, otherwise known as the final fermentation process, is the dough’s final rise that takes place after the shaping and just before the baking. We can refer this entire dough fermentation as the proofing process.
This proofing process is essential for any recipes with yeast involved, giving it the opportunity to rise before baking. The reason being so is that it determines the texture of a bread or pastry after baking, and that’s why bakers take in a lot of effort to ensure the proofing process for their dough goes smoothly.
With all that being said, it can be tricky to proof dough when it’s cold as yeast needs warmth to rise, but not too much warmth. Temperature matters absolutely. Should the dough rise too fast, it will affect its flavor poorly. And that’s kind of the reason why we are suggesting you to proof your dough in the oven; it may just provide the right atmosphere for the proofing.
To go about this, simply pop your dough into the oven. And no, you don’t have to turn it on. Instead, place a pan of simmering water below the dough and close the oven door. The warmth and humidity from the hot water will help to lift the dough, giving it a good rise, you hope for. With this knowledge, you can now be at ease in letting your dough rise… and bake your bread, and wait for the final outcome.
Speaking of baking, Rich’s has a non-dairy topping cream that can enhance your pastry creations, named Rich’s Klasik Crème. It’s one of a kind with a unique taste, one that is enhanced with sea salt—giving you the liberty to pair it with savory or salty ingredients.
There is a unique “Freeze Flow” technology used to produce Rich’s Klasik Creme. As a result, Rich’s Klasik Creme can be consumed at room temperature with no risk of bacterial growth. Therefore, Rich’s Klasik Creme has proven to be reliable, safe for consumption as filling for bread and cakes at room temperature.
It’s something we humbly invite you to give it a try and add it to your craft and bake the best possible goods you can. Let the aroma of your cakes, pastries, and bread conjure the warmest of smiles in your kitchen.
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Nothing brings people together quite like good food. The aromas and flavors; the shared enjoyment of every mouthful and seeing the smile on the faces we love, it’s beautiful. If you like what you are reading so far, feel free to explore our recipes and products for more inspiration—start sharing your favorite food moments with us.
