When the temps start to drop, I start craving all of my favorite comfort foods. That means more soups, more pot roasts and—in particular—a lot more fresh homemade bread to go with both. So what’s a baker to do when she wants to make fresh bread at home when it’s cold? Well, it turns out there are a few tricks to proofing bread in the cold.
If you’re a real thermostat stickler like me, that’s not something you really want to do very often.
However, when it’s chilly outside and in, making yeasted bread at home becomes more challenging. That’s because yeast does its job best at temperatures above 75ºF. That means in order to proof bread on a cold day, you really have to crank up the heat at home to get a good rise.