How to proof bread in winter!! (2024)

Published: May 16, 2019 · Modified: Dec 5, 2022 by Julie Carlyle · This post may contain affiliate links · 4 Comments

Bread making is really satisfying, and the smell of dough baking over winter is so comforting. But, how do you proof dough in winter?

Yeast is the active rising agent in bread and this living organism likes a warm humid environment. So proofing bread in winter can be a challenge!

Once we understand how to create the ideal bread microenvironment, the breadmaking process becomes much simpler and quicker. You can employ these quick proofing methods in summer, to get an even quicker proofing time.

Tips to Speed up Dough Proofing

Always use warm water or milk in the dough. 37.5 degrees Celsius or
Prime the yeast 5 -10 min prior to commencing the breading making. (See priming technique here)
Cover the dough and ferment in a warm sunny place away from draughts like a window.
Cover and place the bowl of dough in a sink of warm water.
Turn the oven on to its lowest setting 50 degrees Celsius. Once heated turn the oven off and place the bowl of dough in the oven (covered) Close the oven door.
Place the covered dough in the car and par the car in the sun
Place a bowl of water in the microwave. Heat for 2 minutes. Push the hot water to the side and add the covered dough to the microwave. close the microwave door so that the steam from the hot water heats the dough.

How long do you need to Proof Dough?

This is a difficult question to answer as there is no set length of time. The time of the proof depends on the microenvironment which has been provided to the yeast. You will know the dough is sufficiently proofed when it has doubled in size and looks soft and airy. This may occur quickly in warm temperatures or more slowly in cooler temperatures. You need to always ensure that the dough is proofed sufficiently in the first and second proofing to make a successful yeast-based product.

Dough Proof Note

Even though I am outlining techniques to proof dough quicker, the tastiest doughs are those which proof slowly. It may appear that your dough isn't active in the colder temperatures but it will still proof. It will just be slower. If you have time to wait for the process to occur naturally you will be rewarded with a nicer tasting end product.

Yeast Watchpoint

Avoid letting the dough reach above 45degrees celsius or 110 Fahrenheit as the temperatures will kill the yeast.

Would you like my no-fail basic bread recipe? This is my go-to bread recipe. It's simple and requires no real effort if you have a Thermomix or bread maker. Enthusiastic breadmakers can even try the recipe by hand kneading the dough.

Let’s Connect!

I share loads of great recipes on the page. Our community group page is a fabulous place to ask questions and share images of recipes you have made! It helps inspire others to cook new and interesting dishes.

If you would like more great Thermomix recipes, please follow theThermoKitchen FB Page.

Very Important!

It is super important not to attempt to cook the loaf of bread until it has reached its full size. It won't continue to rise in the oven. So if your dough hasn't reached the height in the tin that you would like the finished loaf to be please don't cook it yet. Cooking the dough too early will result in a heavy, dense loaf which won't be pleasant to eat.

How far should the dough proof in the bread tin?

When you first put the dough in the tin for the second proof it will be very small in the tin. It will probably only take up half the space in a tin like the one below.

If you're making a square sandwich loaf using a bread tin lid you need to leave the dough to proof until the bread is one centimeter below the top of the tin. Once it has reach this level you can add the lid and bake the loaf.

If you are making a high top loaf as pictured below you need to allow the dough to proof longer. The dough will need to reach at least 2-3 centimeters over the top of the tin before it is baked.

Bread Tin with Lid

My bread dough recipes are designed to be used with this bread tin and will fit perfectly.
The tin is available from the Mixshop and is high qualityand durable. It includes a sliding lid which also allows you to make the perfect,firm, and crustysquare loaf.
Baking without the lid will yield a high-top loaf.
To purchase your own tin follow the MixShop link!

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Happy Cooking

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Reader Interactions

Comments

Mark Donachy says
January 11, 2023 at 3:15 am
Great idea Monica, I dont have a Thermomix, but I do have a slow cooker. Inspired......
Thanks, im off to switch it on now 😀
Reply
Monica Brinkman says
June 16, 2020 at 6:09 am
Turn your slow cooker to low and invert lid. Place a towel over lid and place dough on top of towe.
Reply
Huis Marckus says
June 03, 2019 at 7:02 pm

I place the Thermie kneaded dough into the Varoma dish with the cover on and place the whole Varoma dish on top of a bowl of just boiled water. You can place the dish on the therma dish if you have one.
Reply
- Julie Carlyle says
  June 04, 2019 at 8:14 am
  Great Idea Huis!
  I will try this method too!
  Thanks for sharing x
  J
  Reply

Greetings, bread enthusiasts! I'm Julie Carlyle, and I've been immersed in the art and science of bread making for years. As someone who has explored various techniques, ingredients, and equipment, I can confidently guide you through the nuances of creating the perfect loaf. My expertise extends beyond the basics, and I've delved into the intricacies of proofing dough, an essential step in the breadmaking process.

Now, let's dissect the concepts covered in the article "Thermomix Basics" by Julie Carlyle, published on May 16, 2019, and modified on Dec 5, 2022:

Importance of Yeast in Bread Making: The article emphasizes that yeast is the active rising agent in bread. Understanding yeast's preference for a warm and humid environment is crucial for successful dough proofing, especially in colder temperatures.
Challenges of Proofing Dough in Winter: The central challenge addressed is how to proof dough effectively during winter when the colder environment can hinder yeast activity. The article discusses the need to create an ideal microenvironment for the yeast.
Quick Proofing Methods: To overcome the challenges of winter, the article provides several quick proofing methods that can also be applied in summer for faster results. These methods include using warm water or milk in the dough, priming the yeast before starting the bread-making process, and choosing warm, draft-free locations.
Temperature Considerations: The article suggests maintaining a warm temperature for the dough during proofing. This includes using warm water, utilizing the oven's lowest setting, placing the dough in a warm car, or using a microwave with hot water to create steam.
Proofing Duration: The article rightly points out that there is no fixed proofing time. The duration depends on the microenvironment provided to the yeast, and proofing is considered complete when the dough has doubled in size and appears soft and airy.
Slow Proofing for Better Taste: Despite providing tips for quick proofing, the article notes that the tastiest doughs are those that proof slowly. It highlights that even in colder temperatures, the dough will proof, albeit at a slower pace, resulting in a better-tasting end product.
Yeast Watchpoint: Caution is advised not to let the dough temperature exceed 45 degrees Celsius or 110 Fahrenheit, as higher temperatures can kill the yeast.
Proofing in Bread Tin: The article provides insights into how far the dough should proof in the bread tin, considering the type of tin used and the desired loaf shape. It emphasizes not baking the loaf until it reaches its full size to avoid a dense end product.
Recipe and Community Engagement: The author invites readers to explore a no-fail basic bread recipe and encourages them to share their experiences in a community group. This reflects a commitment to creating a supportive and collaborative environment for breadmakers.
Product Recommendations and Disclosure: The article concludes with product recommendations, particularly a recommended bread tin available from the MixShop. The author discloses the use of affiliate links and expresses gratitude for readers' support.

In essence, this article is a comprehensive guide for bread enthusiasts, providing not only practical tips for efficient dough proofing but also fostering a sense of community and sharing in the joy of bread making. If you're passionate about perfecting your bread-making skills, these insights will undoubtedly elevate your baking experience.