Bread Dough question

[Joyce]

I would like to try making yeast bread, however everything states to let the bread rise at 85 degrees. Since I have an electric oven, and the lowest it goes is 100 degrees, and since it is the middle of the cold season, do any of you know how to get this done without a gas oven???

[sneezles]

Joyce
You could heat your oven to the lowest setting while you are making the dough and then shut off the oven a few minutes before you place the dough inside to rise. Or it might be warm enough on top of it if you have one that is not a built-in.

[RunnerKim]

You can warm the oven to the lowest setting and then turn the oven off. I normally give it a couple of minutes to cool and put the dough in. And/or if you have an oven light you can turn that on which will warm the oven. It doesn't need to be precisely 85 degrees - bread baking is anything but exact.

If I have the time I often go with a cooler location for my rise. A slow rise will allow the flour/gluten to develop more (=better flavor). I then proof (the second rise after shaping the dough) in a warmish environment - often the previously warmed oven. You can even let the dough rise in the fridge overnight which works really well if you don't have the time to go through the entire process in one evening.

Kim

[Joyce]

Thanks so much. I never knew you could let the dough rise in a colder place and it would just take longer. That will work perfectly.