Proofing dough in a yogurt maker

At the request of my respected Aunt Basi, I open Temka (as always fighting my shyness, but happily listening to the opinion of the pros in the bakery and culinary arts) on proofing the dough in a yogurt maker. If my experience is useful to you, I will be glad. If you also did something similar, write here too


Since I don't always have time to follow the bakery topic, I asked Aunt Basie if my version of accelerated proofing could be useful to someone so that I would not go to you with my new “old bike”. They gave the go-ahead, so I am writing.
I had to bake two breads and if all processes take place in a bread maker, then it takes too long. Therefore, I decided to bake one bread in the oven, one in HP. Since I am an inexperienced and lazy girl in kneading dough, naturally both of these processes were in HP, but after equalizing the temperatures and kneading the first batch (I have a Panasonic), I just put the dough into a greased (I like it more) silicone mold and put it into the previously switched on (already warm) yogurt Moulinex on a towel (for a softer distribution of heat, it seems to me) and closed it with a lid, which just sat down under the border of the sides. During the time that I had bread on quick baking in my HP, the bread in the yogurt increased 3 times, I rearranged it in the oven. And I had 2 loaves ready at the same time! It’s a pity that I didn’t guess the two together (they cut it right away) and at the beginning of the process how much less the dough was too, but in principle I’m just throwing an idea and a photo for clarity, not a recipe.

[obgorka_gu]

obgorka_gu
Great theme and great idea! Thanks for sharing! And I'm all the old-fashioned way, on a heating pad ... Now I will certainly "put in" a yogurt maker ...

Oh, the girls are praised! I turned red with embarrassment ... Thank you very much!

...
And I'm all the old-fashioned way, on a heating pad ... Now I will certainly "put in" a yogurt maker ...

So your idea is even better, you can put it on a heating pad in any saucepan! Thank you!
I once said at work that I wanted a small handheld vacuum cleaner for crumbs in the kitchen, everyone was laughing (you can't get me through with that - well, what can you do if people do not understandthat it is really more convenient to use a hand vacuum cleaner to remove crumbs from the work surface and especially from the cracks than to carry with a rag on the table), and then if I say that the heating pad is one of the best baker's friends in the kitchen ... and now I will think about buying such a new one for the kitchen , otherwise mine is too old and the appearance is clearly ... not kitchen, more often we warm our legs

[obgorka_gu]

obgorka_gu, you are doing the right thing that you do not pay attention to employees.
There is simply a category of people who do not need anything. They will never understand us. And we like everything new and original.
Keep it up!!!!!

[obgorka_gu]

obgorka_gu
Why are we laughing around, they understand a lot ... And my heating pad is, to put it mildly, not new either ... Sew on it a pillowcase from a funny cloth and it will still serve and serve ...

[obgorka_gu]

And I do so
It's cold in my kitchen, but I can't put it on the battery - it's inconvenient.
I looked at my yogurt maker - I took it and took a chance.
How happy I was
The only negative is that you can put a small portion, where the flour is no more than 2 - 2.5 glasses.
The second time I used a portion more, so if I came late, I would wash it for a long time afterwards, otherwise the dough only stuck to the lid
obgorka_gu, thanks for photos
I didn't even think about silicone, but it's convenient

Thanks for the idea, otherwise I do proofing in the microwave, but it is constantly needed to warm up

[high]

I can also recommend a proofing option, I myself periodically use it when it is necessary to maintain the temperature of the dough, and the oven is busy.

Take a frying pan with a thick bottom, thick high edges, put it empty on the fire, wait for the pan to heat up for a few minutes, but not very hot. Turn off the heat, and put a baking sheet or dish with a proofing dough in the pan. Make sure that the pan is constantly moderately hot and warm, the dough also does not need to rise very quickly. Heat the skillet a little more if necessary.

A simple and effective way, I use it often

And you can also make proofing on heating in a multicooker.

depending on how many degrees this heating .. if more than 40 it is unlikely.

And you can also do proofing on heating in a multicooker.

I have a sad experience of proving dough in a slow cooker

As far as I know, the heating temperature is 60 * C, which is a lot for the test. The dough starts to grow rapidly, which is not always good for the dough.
I prefer the "natural" rise of the dough, when the dough rises according to its own rules, without external coercion.

It should be remembered that the optimal proofing temperature for the dough is 26-28 * C.