Has anybody used the microwave as a proofer?

I have used my regular oven by turning it on low and then off (THAT is important--

ask me how I know!), The nuker would be small and hold the temperature for a while. I guess you mean turning it on to heat the water (more would be better) and then put the dough in?

 
my microwave is above the stove, and if I turn the light on for the stovetop, it heats the microwave

ever so gently to make perfect proofing area

 
That reminded me to go and clean to top of the refrig. No mine is not warm enough.

 
I have done the oven in the past too. Saw an article in the paper of the uses

of the microwave we might not have thought of.
How long would you consider leaving dough to be proofed in the oven?
Sometimes I wonder if I have left in too long or not long enough, even though the dough has doubled in size. There have been times I am thinking that I might be doing some damage to the yeast in the dough by hurring it up in the oven.

 
My method is very similar to Charley's--I turn my oven on2 preheat, 250 degrees, for 1 min & then

promptly turn it off, and at that point I switch on my oven light. The oven light will keep the inside oven temp right where it needs to be for proofing bread dough. Got this hint from some genius cooking instructor back in the day, and it has never failed me.

 
Oli, I wondered if you meant actually zapping the dough and saw the article in Costco Connection

where they mentioned that as one of 10 things you might not know you can do with a microwave. It sounds interesting. If you try it, will you report on how it works?

 
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