Ask HN: Is there a good reason why I can't set my oven below 200F?
23 comments
Slide a cookie sheet in the bottom of the oven and fill it with boiling water, close the door. You don't need to cover the dough using this method. It will always proof in the same amount of time. Anytime you want to talk about yeast fermentation, I'm your guy.
Haha! Yes that's a great idea!
But it would be nice if I could just pop it in the oven and set and forget... like I do at every other temperature.
To conquer dehydration I have a fine mister and I just cover the stainless bowl holding the dough with a larger stainless bowl. It seals pretty well!
I guess I do have one question... does yeast react negatively to being covered in CO2? I would assume not as it's an anaerobic reaction we are going for right?
But it would be nice if I could just pop it in the oven and set and forget... like I do at every other temperature.
To conquer dehydration I have a fine mister and I just cover the stainless bowl holding the dough with a larger stainless bowl. It seals pretty well!
I guess I do have one question... does yeast react negatively to being covered in CO2? I would assume not as it's an anaerobic reaction we are going for right?
Yeast needs oxygen to grow, but not for fermentation. I'm not actually a yeast doctor. Good luck with your breadstick.
At first I thought it had to do with the accurate range of cheap thermostats, but it seems like it's related to safety:
https://www.foodsafety.gov/food-safety-charts/safe-minimum-c...
Actual article mentioning a mention of the regulation (which I haven't found): https://www.chowhound.com/post/ovens-170-anymore-283403
https://www.foodsafety.gov/food-safety-charts/safe-minimum-c...
Actual article mentioning a mention of the regulation (which I haven't found): https://www.chowhound.com/post/ovens-170-anymore-283403
If I had to wager a guess I would expect that they are trying to prevent people from undercooking their food and ending up with food poisoning.
Cooking food to the right temperature internally is completely/legally on the chef who prepares it afaik and not the tools that were used.
I think a cheap gas powered oven would have difficulty regulating to anything too low. Mine acts like an HVAC system. It clicks on an off to stay at the desired temp. There is no high/low/mid setting to the flame, which is large and in small space. My guess is that this leads to large temp swings where low settings can’t be accurately maintained.
Not a problem with my oven which starts at 30C (86F) in 5 deg steps.
I guess they are using some cheaper components that are specified only for a temperature range above 200F.
I guess they are using some cheaper components that are specified only for a temperature range above 200F.
Same for mine (Neff), I often use it for proving dough.
Damn, 30C? That's perfect!
What brand of oven do you own?
What brand of oven do you own?
My ovens all had a row of burners. Maybe the maker does not want invest in the engineering required to make a subset of the burners fire below a certain temperature, so they instead make the lowest temperature the temperature the burners can achieve in unison at a low flow.
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Mine (white, electric, Frigidaire) goes to 170F. Maybe you need a cheaper oven.
Sorry you're right mine goes to 170F as well.
That's probably just the range of the cheap sensor they're both using.
That's probably just the range of the cheap sensor they're both using.
For me, keeping the light in the oven on keeps it bit warm.
I haven't measured the temperature though. YMMV.
This is how I make yogurt as well. I can get a pretty consistent 40C in the oven this way.
Cool! Do you by any chance have a recipe for making yoghurt…? Any pointers would be appreciated!
I just started making my own yogurt, it's fun, cheap, and really tasty!
The basic process is the same between recipes (eg https://www.seriouseats.com/homemade-yogurt) but it might take a couple of failures and tweaking (take notes) until you have something that works for you:
* Buy a food thermometer (also super useful for baking and cooking meat!)
* Heat milk to 85C
* Hold between 85C and 90C for 5 mins
* Cool to 50C
* Add a spoon of yogurt (make a new batch before the old one runs out!)
* Keep above 35C for 3-12 hours. You can use the oven with the light on, wrap the yogurt in a blanket and put it in the hot water cupboard, or I like to put it in a cooler alongside 2x as much boiling water in another jar.
The basic process is the same between recipes (eg https://www.seriouseats.com/homemade-yogurt) but it might take a couple of failures and tweaking (take notes) until you have something that works for you:
* Buy a food thermometer (also super useful for baking and cooking meat!)
* Heat milk to 85C
* Hold between 85C and 90C for 5 mins
* Cool to 50C
* Add a spoon of yogurt (make a new batch before the old one runs out!)
* Keep above 35C for 3-12 hours. You can use the oven with the light on, wrap the yogurt in a blanket and put it in the hot water cupboard, or I like to put it in a cooler alongside 2x as much boiling water in another jar.
Awesome! I should try this. Thank you!
I had an oven once with a bread proofing button and all it did was turn on the oven light! So I use that trick with all ovens now.
My Dacor oven goes down to 100 F.
I am trying to keep the oven warm to rise some bread and I'm wondering if it's a pointlessly frustrating process or if there is any reason for this?