Proofing Dough in the Oven

Proofing Dough in the Oven

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Bread dough proofing is an important element of the bread-making process, and there are two proving stages. Although bread may be proofed at room temperature on the counter or in the refrigerator, many bakers prefer to use their oven.

But how exactly?

Proofing dough in the oven is simple and produces consistent results that may not be valid for room temperature proving. The oven may be used in two ways.

You may either place a dish of hot water beneath the bread dough or preheat the oven to 110F. (about three to five minutes).

Hello! I’m Shea, and I’ve been baking all sorts of delicacies for over 10 years, including amazing breadloaves! I’ve discovered that one of the greatest locations to prove various varieties of bread is in the oven (not Artisan). I’m here to show you how it’s done.

Continue reading to learn the two finest ways for proofing dough in the oven.

2 Ways to Proof Dough in the Oven

The oven is a good alternative for proofing dough. It creates a consistent, warm, and humid atmosphere that bread dough likes. It’s a particularly fantastic option on cold days when your kitchen may be too cold to generate a decent rise.

There are two methods for proofing dough in the oven. Both techniques work well, so don’t be afraid to try them both.

Method 1:Turning on the oven

The first approach entails preheating the oven to 110 degrees Fahrenheit. You should buy an oven thermometer to obtain the most precise readings. If you don’t have one, the best thing to do is switch off the oven between three and five minutes.

This is how it works.

Step 1: Preheat the oven to the lowest possible setting. This will be 200F in most ovens.

Step 2: Preheat the oven to 110 degrees Fahrenheit. Again, an oven thermometer is the best method to determine whether or not your oven is warmed to 110 F. If you don’t have one, turn off the oven after three to five minutes.

Step 3: Put the covered dough bowl on the middle rack and close the oven door. Keep the oven door closed as much as possible. Otherwise, you will allow vital heat to escape.

Step 4: Let the bread to proof for the time specified. Most bread takes around an hour or two to proof, while some may take as short as 30 minutes and as long as three hours. Keep an eye on it and stick to your recipe.

If you want to utilize this procedure for the second rise, just repeat the instructions above. The second ascent, on the other hand, should not take quite as long. Most recipes suggest that the second rise takes 30 minutes. Keep an eye on your money once again.

Method 2: Using boiling water

You do not need to turn on the oven for this procedure. The boiling water poured to the oven will generate heat and humidity.

The advantage of this approach is that you do not need to fiddle with an oven thermometer or estimate the temperature. But, you may need to add extra water throughout the proofing process, which might be inconvenient.

This approach requires two racks, one on the bottom and one in the center.

  • Step 1: Put the bread dough bowl in the center of the oven.
  • Step 2: Place a big, oven-safe pan or dish on the lowest shelf of the oven.
  • Step 3: Bring two to three cups of water to a boil.
  • Step 4: Place the pan or dish in the oven and close the door.
  • Step 5: Proof the bread for the appropriate time, replenishing the water every 30 minutes.

This strategy, like method 1, may be used for the first and second increases. The idea is to keep the oven door as close to closed as possible. Just open the oven door to change the boiling water, which creates the optimal atmosphere for your bread dough.

How to Know When Bread is Done Proofing (2 Signs)

These techniques are useless if you can’t detect when your bread is done proving and don’t want to accidently underproof or overproof your dough. That being stated, these are the two most important signs that your bread is done.

1. Doubled in size

One of the most telling indicators that your bread dough has finished proving is that it has doubled in size.

I suggest using a little additional plastic wrap to outline the bread dough with a permanent marker before setting it in the oven to guarantee accuracy. This allows you to see how much it has grown in seconds.

2. Doesn’t spring back

The poke test is another method for determining doneness. Poke your bread dough firmly. Did the bread dough gently spring back and create an indent? Then it’s finished. Was it fast to recover? Then it will need extra time to proof.


Using the oven to prove bread dough is usually a smart idea, whether you use hot water or turn it on. If you wish to understand more about this fascinating subject, I’ve included some commonly asked questions below.

What temperature do you proof dough in the oven?

The recommended temperature for proving dough in the oven is 80 degrees Fahrenheit. That is why it is advised that the oven be turned off at 110F. Some of the heat will escape when you open the door to lay the bread dough inside, leaving you with a warm 80F atmosphere for picture-perfect proving.

What is the proof setting on my oven?

Several models have an useful proof setting on the oven that is particularly intended to produce the optimal environment for proving bread.

If you have this choice, take use of it! Since every oven is different, double-check the instruction booklet for correct usage of this setting.

Do you need to cover the dough when proofing in the oven?

While proving dough in the oven, you do not have to cover it. I, on the other hand, usually do. I want to make sure I’m producing the hottest, most humid climate possible for success. So don’t feel obligated to cover it if you don’t want to. It’s all up to you!

Is proofing the same as rising?

Many individuals use the terms “proofing” and “increasing” interchangeably. Both techniques, in the end, have the same goal: to enable the bread to ferment. Rising, on the other hand, usually refers to the first fermentation, while proofing refers to the second fermentation. But, the oven may be used for both!

Using the Oven for Bread Proofing is a Great Idea!

The oven is an ideal choice for rising and proofing bread. I really like approach number one if you have an oven thermometer. Yet, if you’re making bread without an oven thermometer, technique number two is likely to provide better results. Just be sure you replace the hot water on a regular basis!

Do you bake your bread dough to rise? Do you have any advice for us on how to successfully proof bread? Leave your thoughts in the comments area!


At what temperature can you proof dough in the oven?

Set your oven to the lowest possible setting, generally 200 degrees. Turn off the oven when it reaches 110 degrees. Close the oven door and place the dough inside. Opening the oven door will reduce the heat somewhat, which is OK (you’re aiming for 75 to 85 degrees).

Can I put dough in oven to rise?

With just the light on, it takes roughly one hour for my oven to heat up from chilly room temperature to yeast dough-rising temperature. Instead, I just switch on the oven light, which gradually raises the temperature inside.

How long does it take to proof bread at 100 degrees?

Temperature of the process – A temperature range of 35-37°C (95-100°F) is suggested. Temperature and time are inextricably linked.
Humidity – 85-95% relative humidity (rh)….
Time – Allow 60-65 minutes for proofing.

Is proofing the same as rising?

Proofing, also known as the second rise, occurs after the risen dough has been formed into the desired shape, such as a loaf, braid, or rolls.

How do I know if its oven proof?

To determine if your plate, pot, cup, or bowl is oven safe, search for an unique Oven-Safe mark beneath. The following are some examples of oven-safe materials: Stainless steel and cast iron are examples of metals. Items having non-metal elements, such as wooden or plastic handles, should be avoided.

Does oven proof mean it can go in the oven?

An ovenproof dish is one that has been carefully designed to withstand the heat of an oven.

What temperature is bread proofing?

21-30 °C. 27 °C. If you prefer simplicity, just set the Proofer to 81°F and be certain that it will work well for most loaves. Sourdough thrives at temperatures ranging from 70 to 85 degrees Fahrenheit. 81 °F is a good starting temperature for a broad range of breads.

Why does dough collapse in the oven?

Some ovens run hotter than their settings, while others run cooler. If the oven temperature is too high, the loaf will be golden and crispy on the exterior but doughy in the inside and may collapse as it cools. When bread is cooked at a low enough temperature, it does not rise enough in the oven, resulting in a thick and sunken loaf.

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