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Tried proofing in the oven versus the microwave and the oven blew it away
I did a side by side test last night with the same dough batch and the oven proofed loaf came out with way better oven spring and crumb. Has anyone else had drastically different results depending on where you let it rise?
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jana_lewis1613d ago
My microwave proofing failed so badly last time the dough barely moved and I felt like I failed a science experiment in my own kitchen. Oven with just the light on gave me a beautiful domed loaf with open crumb, total game changer for my sourdough game. Guess I'll stick with the oven and accept that my microwave is only good for reheating coffee I forgot about.
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pat_hart13d ago
Oh come on, it's bread dough not a rocket ship. You didn't fail a science experiment, you just had a temperature issue. The microwave trick works fine if you boil a cup of water first to get some steam and humidity going. People get way too dramatic about proofing like it's some kind of mystical art form. Oven with the light on is fine too but acting like your whole baking career was ruined over one flat loaf is a bit much.
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