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Making Dough, 35°C
Making dough for bread and pizza can be
difficult, but the stable temperatures from
the Food Dehydrator can make the process
easier.
If dough is kept too cold, this will limit the
gas production causing the dough to have a
hard, dark crust and an uneven crumb. On
the other hand if it’s too warm the dough
will be sour and you won’t be able to get a
beautiful golden crust. Making bread in the
dehydrator is great for those who want to
start making bread but are too worried that
it won’t work out.
There are many steps involved in making
dough including activating the yeast,
kneading, dough rise/ proofing and baking.
The Food Dehydrator can assist in activating
the yeast, and later in proofing the dough.
• Activating yeast / Fermentation Step.
Activating the yeast means placing
the water in a bowl and adding yeast,
sometimes with sugar or oil, and placing
it in a warm area. When the yeast is
moistened by a liquid, fed by sugar and
carefully warmed, it produces gases that
power the dough to rise. Activating the
yeast can be difficult depending on your
climate. If the water is too cold, the yeast
will not be activated. If it’s too warm it
will die. Set the Dehydrator to 35°C and
remove the shelves to allow the bowl to fit.
When the unit has reached temperature
place the bowl inside the Dehydrator until
the yeast begins to foam. This should take
no longer than 10 minutes.
• Proofing / Rising Dough Step.
Proofing is the process after kneading and
requires placing the dough in a warm area
and allowing the yeast to feed on the sugar
so that the dough increases in size. Set
the Dehydrator to 35°C to warm up. Once
the Dehydrator has reached temperature
and the dough has been formed into your
desired shape, place on a piece of baking
paper and then onto a dehydrator shelf
until doubled in size. This should take
around 30 - 40 minutes. Depending on the
type of dough you are making, sometimes
you will have to proof the dough twice.