My Homemade DIY Bread Proofing Box - Simple, Cheap and EFFECTIVE!
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- Опубліковано 26 січ 2023
- Here I make my own bread proofing box because my old cardboard one was falling apart. Ideal for rising the dough and for the final proof in the bread tin or mould.
This is the heat mat with thermostat that I used: amzn.to/45pZrnH
Mason Cash Stoneware Proofing Lid/Baking Stone: amzn.to/3DnZw05
Mason Cash Stoneware Bread Form: amzn.to/3XLQ270
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#bakingbread #proofing #proofingbread #breadproofingbox
My Homemade DIY Bread Proofing Box - Simple, Cheap and EFFECTIVE!
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Great idea but I make all my own bread and the thing I've learnt is that dough rises perfectly well at room temperature. The key is to make sure you mix with the correct temperature of water. I am for 27c using a digital thermometer. Next trick is to mix a fairly wet dough, so wet it's sticking to your hand. Don't measure out the water, mix in until you get this sticky texture. Let the sticky dough sit for ten minutes in an open bowl and it will firm up enough to handle. Start folding it over by reaching your palm under and pulling up over. Do this until it will stay in a ball shape, rest another ten minutes and repeat. It's starting to rise now and you give it another fold. Cover and within 2 hours it will generally double in size, ready to form loaves. The longer it takes the more flavour you get. You can prove overnight in the fridge for a richer flavour. Forgot to say, after the first fold, plonk on counter and wash bowl in hot water. Dry and return the dough to warm bowl. Seal with cling or tight lid. The heat gives the yeast a boost. Once it gets going, you're off at a pace because statistically you have more yeast reproducing, more yeast and so on.
Great advice. What you have written is exactly how I rise my sourdough breads. Bulk rise at room temperature and a retard second rise in the fridge. I find that white flours or white flour mixes work best with a reach under fold but rye mixes seem better with a coil fold (but that may just be me LOL). I treated myself to another Mason Cash terracotta bread form (I already had a tear n share one). This one is the classic tin loaf shape and boy, the bread bakes well in it! I may even say, some of the best loaves I have ever made! Plus, while I was at it, I bought their terracotta baking stone which doubles as a lid for any bowl while doing the rises. Don't know if it's just me but the doughs seemed "fresher".
Mason Cash Stoneware Proofing Lid/Baking Stone: amzn.to/3DnZw05
Mason Cash Stoneware Bread Form: amzn.to/3XLQ270
@@DigwellGreenfingers The forms sound amazing! I started using the method described with sourdough but tried it with my traditional 1950s white bread recipe and found it to be fantastic. The recipe is, 2.5lb bread flour, 1/2 oz salt, 3/4 oz dried yeast, tablespoon of sugar or less, half a cup of oil or butter ( optional but makes a softer, fluffy loaf). Water as necessary. I love it because it actually works better than when I do a traditional 10 minute knead. I do mill my own grain but haven't mastered a fluffy white loaf with 100% home ground wheat. I currently get a fluffy, white result putting 7lb of the home ground with good quality (Shiptons Mill) bread flour. Haven't tried my rye grain yet.
@@UpthePottingShed Brilliant - I'll be trying this one soon! I use Matthew's Cotswold Flours - loads of different grains etc.
@@DigwellGreenfingers Thank you for the supplier tip! I'll be taking a look.
@@UpthePottingShed They do loads of discount offers every month - and Tesco has started selling some of the more "common" ones. I love their Eight Grain!
The smell of cooking bread has to be the best homely smell ever nive video Steve
Yep, always good to bake a loaf before a viewing if you are trying to sell your house!
Pretty genius Steve !! Looking forward to seeing the creations that start in there :)
Have a great weekend!
Cheers J&C 🌱👍🌱
I've already made a few so now I know it works I will release my efforts on the world LOL
its like Blue Peter on here ... especially with the out burst at the start 🤣
What is it with the wind lately? LOL I think I have upset the big man upstairs!
great idea Diggy. Good also for starting seed. Cheers
Thanks Keith. Have a great weekend buddy 👍
A great idea Steve, Take care
Cheers buddy, have a good weekend!
Thank you so much for this helpful advice . So appreciated!
Glad you found it useful 🙂
Have a great week
Thank you Sir. Great idea, very clever.
Glad it was helpful!
Have a great week 🙂
We can rely on you for some innovative ways of doing things Steve. All the best. Mags
Thank you kindly, Mags. I should have waited before uploading and put some bread pics at the end - but they can wait til next time LOL
Interesting ideas there. I think I will take that with a larger container and cut a hole in the side of it. Get 2 feet of 4 inch flexible stainless dryer vent tube, Put some kind of fitting on it to make a lid for a pot of water. What I have been doing is putting breads buns in my oven while off. I have a portable induction cooktop with a pot of water on it boiling. Once my bread proofs. I take it to our oven upstairs and bake it. I can boil the water outside of the plastic tub. I worry with so much moisture in the oven. It might become an issue. Cheers
Sounds like a plan! Love to know if it works.
Now I'm craving cinnamon buns 🤤 Genius idea!!👍🏻
I need to do a buns recipe!
@@DigwellGreenfingers I'm here for it 👍🏻😁
What a smart idea!!
Many thanks. I've used it a few times and it works well!
I have one of these heat mats for seed germination and just randomly came up with this idea myself and did a search to see if anyone else had done it and see how they laid it out. This is brilliant Sir! I just need to get the large tub. I plan on trying it soon.
Great minds think alike 😉
My advice would be to make sure you use a rack or trivet under the proofing bowl and loaf tin. The mat gets hotter than it needs to to raise the temp in the box and the dough may form a crust on its base.
@@DigwellGreenfingers Thanks for the advice!
great video to watch friends and thank you for sharing👍👍
Thank you very much!
Brilliant Steve!
Cheers guys, Have a great weekend!
@@DigwellGreenfingers weekend looks nice, but rain again on Monday! Have a great weekend too.
I’m so glad I came across this video. I took delivery of a seedlings heat mat last week but couldn’t make up my mind as to what kind of box to use.
I’m off to the shops now😊.
Thank you for a great video ❤
So glad it was helpful! It's funny how we get to use things that they were not designed for LOL
@@DigwellGreenfingers that’s very true, lol.
We’ll, I have a nice new box now so I’ll get it set up tomorrow to start a sourdough starter. Thanks again fir the great video 👌😊
@@dorothyrushforth888 Put an old rack in the base of the box for the dough to sit on. I found that if it sits on the heat mat it can get too warm. 🙂
@@DigwellGreenfingers I will do. I have loads of those.
Thank you 😊
Wow! This is awesome! 🎉 the mat is out of stock from your link so I'm going to need to find a different one.
Many thanks for watching! You are not the first to say that the heat mat is out of stock, probably a seasonal thing. I have changed the link to another "make" - same mat, different supplier: amzn.to/45pZrnH
One thing I would add is to make sure to place a rack/trivet in the base on top of the mat. It just makes the heat a bit gentler on the bowl etc
Thanks for a good idea!
My pleasure, have a great Easter!
@@DigwellGreenfingers Happy Easter to you and your family! God bless you with a perfect day!
I got a back heat pad it has 6 settings going up 1=86f 2=95f 3=105f which is the ideal setting for proving bread.. Plus the pad is soft so no preheating it to straighten it out before use.
That's a good idea!
How CREATIVE!
Not needed so much in this warmer weather but it works!
Great idea 👏you need to do bread , bread rolls, or Chelsea buns now Steve🤞
Coming soon Susan 🙂
Brilliant idea, I have a propagater from greenhouse sensations. I wonder if that will work? My kitchen is too cold, to rise dough.
Is it a Vitopod propagator? I used mine once to proof the bread too LOL
Yes it's a vitapod with 3 layers if I need them. Not using it this year due to running costs I've got a super 7
@@paulinemorris5186 Cool. I was toying with the idea of buying a Super 7 but it doesn't have a thermostat so it is on all the time whether it is needed or not. I would be good for my chillies though.
Have a great weekend
It is a vast improofment over the old setup... ;)
Cheers Rob. In typical entrepreneurial fashion, those heat mats are now double the price seeing as it is sowing season and they are in demand!
@@DigwellGreenfingers Rob?
@@trollforge Dick Turpin - Highway robbery!
Hello Steve, I don't know why but your video popped up out of the blue to watch, reading through the comments I see you are also a user of Matthews flour, I tend to stick with my tried and tested 50/50 Churchill/Cotswold Crunch mix but every now and again I'll try something different, as you've mentioned their Eight Grain flour I'll be adding a bag to my next flour order. Do you make a straight 100% Eight Grain loaf or a percentage mixture of their flours?
I have never tried to mix the eight grain flour with something else, but you have me thinking now LOL
They do make some nice flours - I find it hard to stop myself buying too many at once so it is a bit easier now that Tesco sells a selection of them (inc eight grain, Churchill & Cotswold Crunch)
@@DigwellGreenfingers When I need to replenish my flour I always buy a 16kg sack of Churchill White or 5 small bags of Cotswold Crunch at a time direct from the mill as they are only just up the road and on the doorstep next day, I find buying the 5 small bags are great as I can get say 3 or 4 bags of my regular Crunch and make the total up with 1 or 2 bags of something different when I fancy a change, which isn't that often as my favorite loaf is the Crunch, I also use the Churchill White to make my spiced fruit loaf so it pays me to get the larger 16kg sack.
Interesting 🤔 Steve, what difference does proving bread for 20-40mins or 4hrs make to the final product please and do differentdoughs require different times to prove? I prove my white/ciabatta doughs near a radiator and turn it half way through but it only takes 20-40mins. 😁🌱☀️
Generally, the longer you take proving, the more flavour you get. Think of it as fermenting, which it is and you get the idea of flavour development.
It all depends on the yeast and flour used to determine how long to rise/proof for.
The initial rise is just to get the yeast working but the gas pockets are irregular in shape. This is why we "knock it back" - get rid of the gas pockets, mould the bread into its final shape and let it proof to create smaller bubbles that the gluten can trap. If you always use the same flour and yeast etc then you can probably say "½ hour will work" every time, but if you are like me and swap around every time then forget the clock.
In dough that is over-proofed the yeast has run out of food. It's exhausted. It's been pushed past its limit and has no strength left. The gluten strands will break down, and the dough may collapse either in the oven or as soon as it is removed from the oven, depending how over-proofed it is.
The way to test if the dough is ready to bake is to prod it with a finger.
If the dough springs back quickly, it's under-proofed - leave it longer as the yeast is still working
If it doesn't spring back, the dough is over-proofed - bake now with fingers crossed
If it springs back very slowly, it's properly proofed and ready to bake. The yeast has done its job.
Hope this helps.
@@DigwellGreenfingers I have an alternative method for knocking back. I gently roll the dough with a rolling pin. It's a tip I picked up somewhere along the way. It works well, particularly if you're new to baking bread.
@@UpthePottingShed Never tried that!
Me again lol. I meant to ask what the purpose of the oven liner was for? I forgot all about getting one
I just used to protect the base of the box and to bounce the heat back upwards a bit. A sheet of coruggated cardboard would work just as well, or even expanded polystyrene. I use polystryene under the heat mats in the greenhouse.
@@DigwellGreenfingers ah, right. Thank you. I think I have a spare liner so I’ll pop it into my box 😊
Aren't you the Smart Chap!!!
Digwell's Dollar Dodgers LOL
@@DigwellGreenfingers 😂😂😂
Fast forward a year and the mat doubled in price 😅😢
They do go up and down in price LOL
Newer makes seem to start off cheaper to get a market presence, like this one at £14: amzn.to/3vDlMTh
It will work a treat. I have a couple of heated plant propagators. When not in use for starting seeds I proof my bread in it. Place a wire cooling rack at the bottom of the propagator just so my bowls and baking pans are not in direct contact with the heat. 🍞🥖🥐🥐
Cool. Yes, I put a wire rack in mine too. This is basically the same as my old one but with a better boz and cheaper heater.
I've used it for a couple of loaves and they turned out great.
Thx diggy 👍🏻✌🏻🙏🏻🇺🇸
No problem 👍