"hutchndi" > wrote in message
oups.com...
> Hello, I have a question for anyone that might have an electric
> Jennair oven with the bread proofing option. I just checked mine with
> an instant read thermometer, I had it on the standard proof setting
> (which is the lower of the two) and I got a reading of 110 degrees.
> With the sourdough breads I make, I like to do a bulk proof of around
> 75 to 80, so this is really high. Would anyone know of a way to get
> this oven to have a lower proofing temp ?
>
> thanks, hutchndi
>

I would just put a container of boiling water in the oven with the dough and
not turn on the oven. The only reason to elevate the temperature for
fermentation is to speed the process. With sourdough, I would think that
the object would be to retard the fermentation as much as possible with
temperatures below 70F. This would allow the bacterial fermentation to have
preference over the yeast fermentation.