Can I use my dehydrator to raise bread?
I bought a dehydrator about a year ago and the product manual says that a dehydrator is great for leavening bread. I have tried this a number of times with (seemingly) good results, but I am unsure if the dehydrator is having an adverse affect on the final product.
I have the 9 Tray Excalibur, and I usually place a bowl of warm water at the bottom, then place a large mixing bowl with a dish cloth over the top on the third tray (just above the bowl of water). I'll turn the dehydrator to 95°F (35°C), and let the dough rise according to the recipe.
When dehydrating fruit/vegetables or making trail mixes, etc., the dehydration time is usually measured in days rather than hours. From that perspective, I don't think that my breads should be significantly dehydrated during the rising process, but I don't know for sure.
Also, the Excalibur works by 'fanning' the moist air away from the trays inside. The fan is not forceful, and is not powerful enough to shift a damp dish towel, but it will easily lift a piece of paper towel or similar. As I typically use a damp towel to cover the bowl, I don't think air flow is an issue either.
Are my assumptions correct that this is a safe thing to do, or am I setting myself up for failure and dooming some would-be delicious breads?
Best Answer
Sounds like it's working for you. As long as the dough doesn't form a skin, inhibiting rising, then looks like it ain't drying out.
Very even heating too, I imagine; that's critical: with the hot and cold patches of some big ovens, uneven fermentation and rising could ruin a loaf especially the final proofing. Cracks in the sides of the crust can be blamed on this.
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Quick Answer about "Can I use my dehydrator to raise bread?"
Bread Making Assistant Place a shallow pan of water on the bottom of the dehydrator. Insert a tray directly above the water and place the bowl of dough on the tray. Cover the dough with a cloth to keep it from drying out. Allow the dough one-half to one hour of time to rise.Can you dehydrate dough?
Yes, sourdough starter can be conveniently dried in dehydrators. But I would suggest keeping the temperature below 100 0 F. The standard temperature for dehydrating is about 130 0 F, which is not ideal for drying sourdough starter. Yeast starts to die at about 120 0 F.How do you dehydrate bread dough?
InstructionsWhy is my bread not rising high enough?
The bread is under proofed and did not rise. The first problem that can cause your bread to not rise is that the dough is underproofed. Proofing or proving bread dough is how long you allow the dough to sit before it goes in the oven. By allowing it this rest time, the dough has a chance to rise ahead of being baked.What is a proofing machine?
A proofer is a piece of equipment designed to provide a specific temperature and relative humidity conditions to boost yeast activity of the fermenting dough pieces. Proofing equipment provides convective surface heating and conduction of heat from the dough surface to its interior.Rising Bread Dough in a Dehydrator
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Answer 2
It's common practice to raise yeasted bread in a warm, humid environment -- it's what yeast like best. Professional bakers will often use a proof box that lets them control the temperature and humidity. Home bakers will often use a just-warm oven or a microwave oven (both turned off!) with a container of warm water. Using your dehydrator this way is absolutely fine so long as you keep the temperature low enough to keep the yeast happy. 95°F should be fine.
It's true that a long, slow rise (produced by rising at lower temperature) can produce more/better flavor in your final loaf. On the other hand, the bread you make and eat today is much, much better than the bread that you forgot to start yesterday and can't eat today. Besides, slow rising is only one of many ways to add great flavor.
Answer 3
The faster you do your first rise on bread, the less complex the flavors. Unless you're in a hurry, a slow, long overnight rise in the fridge will result in better flavors. The enzymes in the bread will have more time to do their magic and convert the starch to sugar.
If you need a quick second rise or you're working with a highly enriched dough and you don't want to wait for 'complex flavors', then consider your dehydrator as a good source for a quick rise.
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