The best part about homemade bread? Eating homemade bread. Worst part? Having to find that perfect spot in your kitchen to proof your bread properly. Proper proofing, also known as the final rise of shaped bread dough before baking, requires temps of around 80°F / 27°C, much hotter than most our homes. With the Anova Sous Vide Precision Cooker you can prep your bread like a pro!
If you live in an area like me where you deal with some pretty cold winters, sometimes your house isn’t as suitable for proofing as you’d like it to be. Sure you could try to use your oven proof setting but you’re looking at around 160°-180°F at the lowest! That’s not proofing, that’s slow cooking. Follow these easy steps for some of the best homemade bread you’ve ever had.
Bonus? Four real ingredients. No fillers. No nasty stuff. Just flour, water, salt, and yeast.(more…)