How to create a temperature of 30 degrees at home for proving the dough?

without any dancing with a tambourine like cast-iron pans and steam baths.

an oven with a proofing mode is good - just how to stop the last rise? )) A large microwave is needed with the same mode.

That's just, this is the fastest and most economical option without any tambourines and throwing, and the purchase of additional devices for heating. I put a frying pan on the burner and that's all, but there is a frying pan in every house, and not one

Placing in the oven is easy too! And if we take into account that heating the oven to 200-230 * C takes 15 minutes, then at this time the dough can be put out of the oven, it will stand perfectly this time on the table or in the same pan. Then for baking in the oven. I did this many times in the fall in cold weather, when the house was not yet heated.

Hello everyone.
He let the dough out in the oven and in a homemade box.
Oven with light bulb gives temp. more than 30. It is necessary to control.
Now I bought two devices-Multicooker Polaris 0531 and microwave CE 118P
And there and there is a program for the test. In the cartoon, more than 30 does not rise, and in the microwave there is a dough fermentation program.
All good loaves.

I also have fermentation in the microwave, but 40 * C, the fan is working at the same time, convection, the upper crust gets windy, which is good. By the way, the bread rises normally. How to cover the bread?

I also have fermentation in the microwave, but 40 * C, the fan is working at the same time, convection, the upper crust gets windy, which is good. By the way, the bread rises normally. How to cover the bread?

There are only sub-items on this program.
1-2
1-3
I have 3 positions - bread

Girls, I share my problem. I put the bread in a micron with a glass of boiling water. And often there is a similar proofer near the battery. I just bake a lot - the family is big. So I noticed that the same time of defrosted bread (loaf) in a micra and next to it differs in taste - the one that keeps the smell of yeast from the micra. The one just under the film is not. The recipe is one, the proofing time is one.

For proofing bread, I use simple things that are available in almost every home: a cardboard box + a heating pad + a silicone mat instead of a lid for this design. Cheap, simple and reliable at any ambient temperature. (the amount of dough to be baked at a time is limited only by the size of the box and bowl, i.e., at your discretion)

Heating pad? It is interesting!

1.option - the dough in a saucepan, a lid on top and put in a bath with warm water (4, 5 centimeters at the bottom)
Option 2 dough in a pan, a pan on a cabinet under the ceiling, turn on the gas stove for half an hour

Tell me, I have HP Panasonic 25, I read the advice about the test mode at 35 degrees.
Questions:
1. Is it possible to proof the dough on it if the ideal proofing temperature is 28-30 degrees?
2. I don’t understand why to use devices for proving, if the dough is also defrosted in a container next to the battery or just in a closed oven turned off? Do devices reduce proofing time?

If the manufacturer consents to the use of his device for different purposes, this should be written in the instructions for using the device. If this is not written, then the manufacturer is not responsible for device breakdowns.

And if the non-standard use of the device does not contradict, then you can do something more than the standard program. For example, use a combination of programs when baking pure rye bread, since a standard oven program is not enough for high-quality baking and achieving a good result. Moreover, such actions cannot cause any technical damage to the device.

The mechanism of each x / stove is built in its own way, according to the manufacturer's idea. It is necessary to specially measure the temperature inside the x / stove with a thermometer during its operation - this is done very simply. I did it myself and described in the topic # look for interest.

Cooking bread in the oven and in the x / oven are different!
In the oven manually, we control the process from kneading to baking, we can regulate it. The temperature of the proofers according to the baking technology should be at T * 28-30.
The X / oven bakes according to a strictly specified program, the process temperature is set by the manufacturer, it cannot be changed - if the baking principle is not violated, the bread is of high quality - then everything is normal.

It is unreasonable to decrease or increase the proving time - the dough itself should show its readiness for baking. You need to intervene in the process only if necessary.

I put in a multi 35 gr super duper

I put in a multi 35 gr super duper

This super-duper is not good for proofing bread, so that later you do not complain "my bread has stood, donkey" and so on ... the bread is not tasty, odorless ...
The optimum proofing temperature is 28 * С

No wonder we, such fools on the forum, created bit by bit the section Basics of kneading and baking

This super-duper is not good for proofing bread, so that later you do not complain "my bread has stood, donkey" and so on ... the bread is not tasty, odorless ...
The optimum proofing temperature is 28 * С

No wonder we, such fools on the forum, created bit by bit the section Basics of kneading and baking

here's my bread .. Well, at least it's so convenient for me and very tasty ..

Tell me, did someone use a prefabricated German locker for 160 oiro ?? Really good, or "money down the drain"?
And I also saw a new product the other day: a bowl for proving Tescom's dough with a gel device, which is heated in the microwave, and then a bowl is placed on it .... There are no happy owners of this device?

Who else is interested, I used a good thing for making kefir. This is an aquarium heater. I put it on the bottom in a plastic bucket of water. He maintained the set temperature. And in the bucket he put a 3 liter jar of fermented milk. It keeps the temperature from 17 to 36 ° C stable.


You can use the dough for proving by placing a bowl of dough on a bucket and wrap it up.

In the oven I have a minimum temperature of 50 degrees

If you have an electric oven, then the issue is solved simply.
First way.
Put an additional thermostat or dimmer, and only then turn on the oven in it at a minimum. Experimentally achieve the required temperature by decreasing the "brightness".
Second way.
Ask your husband to build a plug with a socket and a diode connected in series, amperes that way by 10.
A Soviet D247B or some imported analog will do. The diode will cut the supply voltage for your oven by half.
Consequently, the temperature will drop two times. This mode, through a diode, must be used only for proofing the dough !!! Otherwise, do not use this carrier.

A 2.5-liter hot water bottle with boiling water, on a kitchen board heating pad, reconcile a bowl of dough and all together into a non-working micron, slam the door.
The result is a proofing cabinet "from what it was"

I do it as easy as shelling pears: I put the proofing container with the dough in an even larger bowl in diameter, filled with warm water. I periodically renew the cooled water.

A 2.5-liter hot water bottle with boiling water, on a kitchen board heating pad, reconcile a bowl of dough and all together into a non-working micron, slam the door.
The result is a proofing cabinet "from what it was"

In mikra, just a liter of boiling water next to the dough. Humid atmosphere - the dough does not dry out, the thermal conductivity increases significantly. At any time, you can get water and replace it with boiling water again. Why so many movements: heating pad, board.

Why so many movements: heating pad, board.

Specifically, a 5 liter bowl and a liter will not stand next to my micron ((and the heating pad is flat and a large volume of boiling water.

[Piano]

Piano,

Ah, I got it!
In this case, I just move to the oven. I mean, if the volume of dishes is large. Although I have a proofing mode in the oven (by the way, it admits heat and humidity, almost the same effect as with a liter of boiling water)), but it is from 40 degrees, which I don't like.

This year I am doing an experiment on the manufacture of apple cider vinegar and I needed to organize a temperature of 30 degrees for a 5-liter jar for a long time. She leaned the can against the battery in every possible way - and did not get the required temperature. As a result, I bought an electric mat for drying shoes, now there are a lot of them, and at minimal heating it gives just the right temperature. I rolled the rug into a tube and placed the can inside. But in the same way, you can spread this rug on the table and distribute the dough in a container with a lid. It will be what you need.
So if someone is bored without using, for example, carpets for heating a car seat, you can grab them for culinary needs.