Stove-top Warming Zone to Rise Bread (baking, cooking, oven, pan)

[goldenage1]

Does any one use a warming zone on the top of a stove to rise your bread? How do you do it?

I have a Whirlpool electric stove, but the instructions do not say what temperature the warming zone supplies. I used it once with a metal bowl and a towel, but it started cooking the bread on the bottom. I suspect it reaches at least 135 degrees, which is too hot for bread rising. This time I am using a clay pizza stone under the bread, and just heating the warming zone for 10 minutes, then turning it off. I will see if that's a better solution.

BTW, I am experimenting with a "no-knead" Fleischman's whole wheat mix.

[goldenage1]

[quote=goldenage1;20890338]... just heating the warming zone for 10 minutes, then turning it off. QUOTE]

That seemed to be about right, although one might need to let the bread rise longer if you are not using a mix with "rapid rise" yeast. I would turn the warming zone off and on, to keep it feeling comfortable to my hand.

BTW, the Fleishman bread mix turned out good. I recommend it if you have never baked with whole wheat flour before. I use a food processor with a dough blade to mix it, and you really do not have to knead it. Just turn with your hands a few times until the surface is smooth.

[gentlearts]

No, but you reminded me of my dearly loved convection oven with a proof setting. I miss it so. That oven and I had lots of good times together. Now I have a pretty kitchen made for pygmies, with cheapo appliances and an oven that is small and ordinary.
I would put a clay trivet between the warming zone and the bowl.

[goldenage1]

Originally Posted by gentlearts

you reminded me of my dearly loved convection oven with a proof setting.

I would love to have a convection oven like that. BTW, the pizza stone on the warming burner worked well, but I had to monitor the temperature.

[Wilson513]

Unless there is some new kind of yeast out there, the maximum temperature you can expose yeast to without killing it is about 107F. Yeast is what causes the bread to rise.

[Caligula1]

I have never even heard the term warming zone on the stove top..
I just put a pan of boiling water on the bottom shelf of the oven and put the dough on the top shelf. It works just like a proof box bakers use, warm moist air.

[House4kids]

Originally Posted by Caligula1

I have never even heard the term warming zone on the stove top..
I just put a pan of boiling water on the bottom shelf of the oven and put the dough on the top shelf. It works just like a proof box bakers use, warm moist air.

I never bake anything that has to rise since my current house and my last house have stove tops and wall ovens and never could get anything to rise. I will be baking again

[B4U]

Originally Posted by goldenage1

Does any one use a warming zone on the top of a stove to rise your bread? How do you do it?

I have a Whirlpool electric stove, but the instructions do not say what temperature the warming zone supplies. I used it once with a metal bowl and a towel, but it started cooking the bread on the bottom. I suspect it reaches at least 135 degrees, which is too hot for bread rising. This time I am using a clay pizza stone under the bread, and just heating the warming zone for 10 minutes, then turning it off. I will see if that's a better solution.

BTW, I am experimenting with a "no-knead" Fleischman's whole wheat mix.

Soooo, how did your project turn out?

[Cattknap]

Turn the oven on to 200 - when it reaches 200, turn it off and let it sit for 10 minutes and then put your bread into the oven to rise - this works perfectly every time. You need to put your bread into a warm environment, not just heat it from the bottom.