What is the correct temperature for proofing bread?
What is the correct temperature for proofing bread? Use proofing containers that allow dough room to rise; they should be at least two or three times the size of the dough. The ideal environment for a cold proof is around 50°F, while a room-temperature proof is considered around 75°F. How do you find the desired dough temperature? First, pick the temperature you want your dough to be at the end of mixing and kneading. For this example, our target dough temperature is 78°F. Next, multiply the DDT by 3 (the number of variable temperatures other than water temperature that affect...