How to Proof Bread in Your Microwave Oven

Professional bakeries often use a dough proofer or fermentation box to speed the process of fermentation. A dough proofer allows the baker to manipulate the timing and quality of the fermentation of yeasted dough through controlled levels of temperature and humidity. The warm temperature created in a proofer increases the activity of the yeast, resulting in increased production of carbon dioxide and a higher, faster rise. At home, the microwave convection oven can be used to replicate the effects of a dough proofer. Whilst there is no exact control of temperature and humidity, proofing dough in the microwave oven can reduce rising times by around half.


Dough ready for proofing

1. Place dough in a lightly greased ovenproof bowl.

2. Heat up a bowl of water on MICRO POWER high for 4 – 5 minutes until boiling.

3. Place the bowl of dough in the microwave oven together with the bowl of hot water. Set microwave oven on CONVECTION mode to 40″C for 15 minutes. Leave the dough in the oven for 30 minutes or until dough is double in size.


Second proofing:

1. Grease metal baking tray or line with parchment paper.

2. Shape dough and place onto the tray.

3. Heat up some water in a microwave-safe bowl on MICRO POWER high for 4 – 5 minutes until boiling.

4. Place the metal tray with the shaped dough into the microwave oven together with the bowl of hot water, making sure the bowl is at least one inch away from the dough.

5. Set microwave oven on CONVECTION mode to 40″C for 15 minutes. Leave the dough in the oven for 20 – 30 minutes or until dough is ready.

6. Remove the metal tray from the oven and leave in a draft-free place. Preheat the oven on CONVECTION mode to the required temperature and bake according to the recommended baking time.