Author Topic: Proofing Bread in Varoma  (Read 7460 times)

Offline achookwoman

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Proofing Bread in Varoma
« on: June 08, 2023, 03:48:54 am »
When you live in a cold climate, proofing Bread in Winter can be a challenge.
Iíve recently tried proofing in the oven at a low temperature with the light on and more recently using the Varoma.
In the oven, I heat the oven for a few minutes at 50, turn the heat off but leave the light on.
In the Varoma.
Put 1 litre of water in the TMX bowl.
Set temperature to 75 degrees and speed 1.
When steam is coming out the hole set Varoma over the hole.
Place 1 or 2 small glass dishes into Varoma, ( about 2 cm deep)
Place dough into a round silicone cake dish. Place this on the glass dishes.
Place some small utensils that will give a bit more height at end inside Varoma so that when the dough raises it has room to expand upwards.
Cover with a tea towel or silicon sheet. Steam for 20 minutes, speed 3 at 75 degrees.

Notes. The aim is to creat warm steam without cooking the base of the bread dough.
This is a loaf using this method. Also set up of Varoma.

Offline judydawn

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Re: Proofing Bread in Varoma
« Reply #1 on: June 08, 2023, 08:12:39 am »
Great method Chookie and the proof it works is in your lovely loaf.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline achookwoman

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Re: Proofing Bread in Varoma
« Reply #2 on: June 08, 2023, 11:41:10 am »
Judy, took 2 goes to get the temp right. Would be especially good for a small loaf.
The second proofing doesnít need much help. Warm room temp ok for that.

Offline cookie1

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Re: Proofing Bread in Varoma
« Reply #3 on: June 09, 2023, 01:01:45 am »
Clever thinking Chookie. Itís been freezing over here but is improving at the moment.
May all dairy items in your fridge be of questionable vintage.

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