How to Sous Vide Dough Proofing

Depending on the type of dough you are using, it can proof and raise at various temperatures. People have many tricks for ensuring their temperature is exact (you can check out this thread in my Exploring Sous Vide Facebook group for lots of suggestions on proofing dough) but I often use my sous vide machine to heat some water to a specific temperature.

My sous vide machine is almost always out, so it's convenient to use, and I can use it to hold the water at any temperature I want. I usually go for between 75°F and 90° (24°C and 32°C), depending on the type of dough I am proofing. Most recipes will tell you what the ideal proofing temperature is.

I will usually proof it at that temperature for 1 to 2 hours before either using or refrigerating it, but your proofing time can vary greatly depending on the type of dough.

There is also a recipe for pizza dough from Chef Eric Villegas in the Champions of Sous Vide cookbook. He actually jump-starts his yeast by sealing it with water and sugar then cooking it at 100°F (38°C) for 15 to 20 minutes in a vacuum sealed bag.

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Do you have experience cooking dough proofing? Let us know your thoughts in the comments below!

Looking for more grains and dough? Check out the sous vide grains and dough time and temperatures for all the sous vide information you need.

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