Hi Janet, for most bread recipes you're aiming for a dough temperature of between 75-78°F after mixing and kneading, and as the dough rises and ferments. So, yes, many proof settings on home ovens are too warm. I would try to be sure your proof setting isn't running much over 80°F, and keep an eye on your dough. It may be that you'll need to let it rise at room temperature for part of the time. The window pane test is a good way to see if your dough is properly developed, but if you're adding a significant portion of whole grain flours, this can be more difficult to accomplish. I would encourage you to continue the recommended stretch and folds.
February 11, 2023 at 1:38pm
In reply to Just 2 questions, how warm… by Janet Forsythe (not verified)
Hi Janet, for most bread recipes you're aiming for a dough temperature of between 75-78°F after mixing and kneading, and as the dough rises and ferments. So, yes, many proof settings on home ovens are too warm. I would try to be sure your proof setting isn't running much over 80°F, and keep an eye on your dough. It may be that you'll need to let it rise at room temperature for part of the time. The window pane test is a good way to see if your dough is properly developed, but if you're adding a significant portion of whole grain flours, this can be more difficult to accomplish. I would encourage you to continue the recommended stretch and folds.