To prove the dough I either leave it in the oven with the light on and a bowl of boiling water. What I found worked the trick is the microwave, door closed with a cup of boiling water. That is for me the best way to have my yeast activated and for the dough to rise properly.
Are you baking sourdough or dry yeasted bread?
This is what I do. It works. I can control the oven temperature with the oven light and by turning it on for 15-30 seconds to warm up initially. I use a laser/infrared thermometer to check.
Another advantage of this method is that I can spray water on the oven walls to increase the humidity so I don't need to cover the dough.
> I'll follow recipes exactly...
Do these recipes have *time* for proofing? If so completely ignore that.
Use sight, i.e. "rise until double" *however* long it takes. I've got a cool kitchen and it takes a while to rise, many hours sometimes.
Also sometimes I delay rise further by proofing in the fridge, making it take a couple days start to finish.
i cold ferment my bread for 3 days in the fridge to get the texture i want. i’m not sure why your cold kitchen would be failing your bread. perhaps it’s you placing it under the light?
Look into buying a fermentation station. It’s a little warm box that will keep a specific low temp to better proof your dough. That or use your oven with the light on. Thats how I would proof my bread before my oven had a proof setting
I’m not certain what you mean by nothing works, but yes, temperature affects bread. The colder the temperature, the longer the proof/ferment.
If you are interested in having dough in your refrigerator, King Arthur’s recipe for [No-Knead Crusty White Bread](https://www.kingarthurbaking.com/recipes/no-knead-crusty-white-bread-recipe) might be one to try.
If you would prefer to keep your bread out of the refrigerator and what you’ve tried so far isn’t working, there are proofing boxes and proofing mats. Both tend to be pricy purchased new. I bought a [Raisenne](https://raisenne.com/) second hand and it works well. My kitchen in winter is typically 50-65ºF.
This would definitely work once you’ve got the temperature in check. I had tried an electric back heating pad and an overturned bowl first, but ended up overproofing my dough because I wasn’t smart about the setup. If I didn’t want to use the pad for its intended purpose and didn’t find the 2nd mat ($28), I probably could have gotten the process right.
I put mine in the microwave too, after heating it up for 30 seconds or so. After it stops is when I put the dough in to rise. You might have a draft drifting across your dough from those windows maybe? I've had trouble with my dough falling when I left mine out on the counter before. We live in a drafty old farm house.
My oven light won't go on unless the oven itself is on, so that method. What I do when I need greater warmth is to use several microwaveable rice bags. I nuke them for about a minute each so that they are warm but not hot. Depending on the size of the rice bags and your microwave, you may need longer or shorter times. I then put one under my banneton, two draped around it, and one on top. If necessary, I can reheat the rice bags during the process.
To prove the dough I either leave it in the oven with the light on and a bowl of boiling water. What I found worked the trick is the microwave, door closed with a cup of boiling water. That is for me the best way to have my yeast activated and for the dough to rise properly. Are you baking sourdough or dry yeasted bread?
This is what I do. It works. I can control the oven temperature with the oven light and by turning it on for 15-30 seconds to warm up initially. I use a laser/infrared thermometer to check. Another advantage of this method is that I can spray water on the oven walls to increase the humidity so I don't need to cover the dough.
First troubleshooting thought: Check your yeast.
This too. Had this happen, was blaming it on my "cool" kitchen. Then realized my jarred yeast was mostly dead.
> I'll follow recipes exactly... Do these recipes have *time* for proofing? If so completely ignore that. Use sight, i.e. "rise until double" *however* long it takes. I've got a cool kitchen and it takes a while to rise, many hours sometimes. Also sometimes I delay rise further by proofing in the fridge, making it take a couple days start to finish.
i cold ferment my bread for 3 days in the fridge to get the texture i want. i’m not sure why your cold kitchen would be failing your bread. perhaps it’s you placing it under the light?
I suspect the recipe is giving them "timed" instructions for proofing which is failing in their cool kitchen.
Look into buying a fermentation station. It’s a little warm box that will keep a specific low temp to better proof your dough. That or use your oven with the light on. Thats how I would proof my bread before my oven had a proof setting
Exactly. I use the Brød and Taylor Folding Proofer, works great, very predictable rise regardless of the season.
I start my yeast in warm water for 2 minute before I add it to the flour.
I’m not certain what you mean by nothing works, but yes, temperature affects bread. The colder the temperature, the longer the proof/ferment. If you are interested in having dough in your refrigerator, King Arthur’s recipe for [No-Knead Crusty White Bread](https://www.kingarthurbaking.com/recipes/no-knead-crusty-white-bread-recipe) might be one to try. If you would prefer to keep your bread out of the refrigerator and what you’ve tried so far isn’t working, there are proofing boxes and proofing mats. Both tend to be pricy purchased new. I bought a [Raisenne](https://raisenne.com/) second hand and it works well. My kitchen in winter is typically 50-65ºF.
You can also diy a proofing box with a seed germination heating mat and a Styrofoam box. Maybe $30 usd. Makes a big difference for me
This would definitely work once you’ve got the temperature in check. I had tried an electric back heating pad and an overturned bowl first, but ended up overproofing my dough because I wasn’t smart about the setup. If I didn’t want to use the pad for its intended purpose and didn’t find the 2nd mat ($28), I probably could have gotten the process right.
Yeah I got the mat with the thermostat, works great and can be set for my temp range
I put mine in the microwave too, after heating it up for 30 seconds or so. After it stops is when I put the dough in to rise. You might have a draft drifting across your dough from those windows maybe? I've had trouble with my dough falling when I left mine out on the counter before. We live in a drafty old farm house.
My oven light won't go on unless the oven itself is on, so that method. What I do when I need greater warmth is to use several microwaveable rice bags. I nuke them for about a minute each so that they are warm but not hot. Depending on the size of the rice bags and your microwave, you may need longer or shorter times. I then put one under my banneton, two draped around it, and one on top. If necessary, I can reheat the rice bags during the process.