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Do any of you use the proof function on your ovens?

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I was making bread the other day and decided I was going to use the proof function as it was fairly chilly. I used my regular recipe and my bread pretty much over proofed. Now Im worried about using it again. Do any of you use the proof function? Also, I plan on making creme fraiche today and save a few dollars. Do you think the proof function would be useful in this case? I realize this is more for baking but it seems to be useful for this application. Im just having some safety concerns about leaving dairy out in a hot environment.

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  1. I'm using the proof function to make yogurt as we "speak". You're supposed to keep the milk and cultures at about 110 degrees -- and my oven proofs at just a couple of ticks below that. I would think it would be great for creme fraiche, too.

    I've used the proof function for pizza dough, and though it was brilliant - having a proof function wouldn't make or break me on buying a particular model of oven, but it sure is a nice thing to have.

    1. How do you expect to get creme fraiche in a cold environment?

      1. When we remodeled and I was shopping for ovens, was thrilled to find that my preferred model had a proofing function. I use it at least once a week, if not for really proofing, then to warm plates.

        1 Reply
        1. re: pine time

          I use mine as well but not strictly for proofing. I think it is too warm when I'm really making bread and the bread rises too quickly (sounds like the same as your problem).

          However, sometimes this isn't such a bad thing for me. I do use it to proof dough after it has done a slow overnight proofing in the fridge. It takes the chill off quickly and gets the yeast going - makes it a little easier to get bread out when I'm pressed for time. It also helps the dough get where I like it after shaping more quickly. In both those instances I don't find any decrease in taste.