This Is the Best Spot in Your Kitchen to Proof Bread Dough

Like many people, I plan my vacations around food. In addition to booking reservations weeks (sometimes months) in advance, I like to take it one step further, particularly with bakeries. To really immerse myself in the food scene of a city, I stage at a local bakery. As a stagiaire, or essentially an unpaid intern, I offer free labor for a few days in exchange for knowledge and a sampling of bread and pastries. These experiences have allowed me to collect tidbits of wisdom from renowned bakers across the country. And when I get the same advice from multiple bakers, from Tartine Bakery in San Francisco to Bellegarde Bakery in New Orleans to Arcade Bakery in New York City, I pay attention to it. There is one simple trick that I come back to every time I make bread at home: Turn your oven into a dough proofing box.  

Professional bakeries often have proofing cabinets, which are controlled environments that provide the optimum temperature and humidity for dough to rise. Home cooks don’t have this luxury and are faced with seasonal and otherwise fluctuating kitchen temperatures and humidity levels that make it difficult to proof dough. This is why your dough proofs faster in summer when the windows are open to a warm breeze than it does in the middle of winter. Here’s how to turn a home oven into the ultimate dough proofing box. 

How do you proof dough in the oven?

Cover the bowl of dough loosely with plastic wrap. I avoid covering the bowl tightly in order to give the dough the freedom to expand as it rises. Place the dough in a turned-off oven. Fill a baking pan, such as a 9-inch round cake pan or 9x13-inch baking pan, with hot water (about 150°F) and place it on the bottom of the oven. Close the oven door and allow the dough to proof. The hot water gradually increases the temperature of the oven as well as adding humidity so the dough doesn’t form a skin on the surface. Avoid turning on your oven to fast-track the dough’s proofing — even at the lowest setting, the temperature will be too warm and cause the dough to overproof. 

What is the ideal temperature to proof dough?

A warm environment, between 75°F to 80°F, is best for proofing dough. The warmth encourages yeast activity which produces gasses, causing the dough to expand. Avoid proofing at temperatures above 90°F which can cause the dough to rise too quickly, overproof, or even kill the yeast. 

How long does it take to proof dough?

The time it takes to proof dough depends on several factors, including the ratio of yeast, sugar, fat, and salt, as well as the temperature and humidity of the environment. On average, most doughs made with active dry yeast will take one to two hours to proof. Sourdough, made with a wild yeast starter, typically takes longer to proof, three to four hours. Now, you’re ready for the next step in your recipe, and that much closer to a freshly baked loaf of bread.