It takes hours to make a loaf of bread, partially because the proofing cant be rushed.
Fortunately, theres a work around.
I started using a cheap mug warmer years ago, when I became obsessed with pour-over coffee.
(It is superior to drip in my well-caffeinated opinion.)
The bummer with a big batch of pour-over is that my glass carafe loses heat quickly.
Enter the mug warmer.
Its done this task well for me, and I never thought of it as anything else.
After perusing Instagram one day, I saw a dough riser.
Odd how it looked just like my mug warmer.
Well, that’s because it basically is.
This $20 pad that sustains a low temperature for hours is perfect for proofing bread.
Yeast thrives around 80F to 90F, so the closer we can get to that, the better.
I used a surface thermometer to measure the lowest setting on my mug warmer, which was 169F.
The low setting on my warmer is still too hot.
But thats nothing I cant work around; I just had to dampen the direct heat.
I could have used a towel or an oven mitt, but I wanted something easy and consistent.
I grabbed a small plate instead.
If you dont have an infrared thermometer to read the surface, you might use your hand.
After your plate heats up for a few minutes, touch the center.
It should feel pleasantly warm, like the temperature of folding warm laundry.
Yeast likes to be cozy just like we do.
I made a simple batch of white bread and split the dough in half equally.
The countertop temperature clocked in at 68F.
Its the longest, most tedious, and its where the yeast builds momentum.
Still, I wouldnt leave you without a solution for your second proof.
Cover your bread with a clean tea towel and leave it right over your toasty warm stove.
