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Slide a cookie sheet in the bottom of the oven and fill it with boiling water, close the door. You don't need to cover the dough using this method. It will alwa
by Flankk 5y ago
Slide a cookie sheet in the bottom of the oven and fill it with boiling water, close the door. You don't need to cover the dough using this method. It will always proof in the same amount of time. Anytime you want to talk about yeast fermentation, I'm your guy.
- johnnyApplePRNG 5y agoHaha! Yes that's a great idea! But it would be nice if I could just pop it in the oven and set and forget... like I do at every other temperature. To conquer dehydration I have a fine mister and I just cover the stainless bowl holding the dough with a larger stainless bowl. It seals pretty well! I guess I do have one question... does yeast react negatively to being covered in CO2? I would assume not as it's an anaerobic reaction we are going for right?
- Flankk 5y agoYeast needs oxygen to grow, but not for fermentation. I'm not actually a yeast doctor. Good luck with your breadstick.