Skip to content

How To Prove Bread Without A Proving Drawer? Find Out Here!

Can You Prove Bread Without A Oven Compartment?

If you have a bread machine, can you prove the dough without an oven compartment? Can you prove it in your microwave or on top of the stove?

Well, you can! It’s possible to bake bread in a microwave. All you need is a microwave safe bowl and some ingredients.

You can prove bread without a proving drawer by allowing the bread to rise at a warm room temperature for a longer period.

Proving bread is an important step in making sure your bread rises properly and stays fresh for a long period. If your bread isn’t proving correctly, then you risk having flat bread.

There’s a way to prove bread with no proving drawer. In this article, I am going to teach you how to prove bread without a proving drawer.

What is Proofing bread?

Bread from proofing means you want to see the quick-yeast breads rise before baking begins. This allows for more even rising throughout your loaf and helps create better texture.

Proofing time is the first part of baking and involves rising and shaping.

It’s also one of the most important steps because if you don’t do it right the result will be flat or misshapen loaves that take hours to bake.

The purpose of proving is to get rid of excess gas bubbles so they won’t affect flavour during cooking. If there are too many bubbles, then when baked, the crust may puff up, causing gaps between slices.

The same thing happens with under-proofed dough. When cooked, the air pockets expand and become visible as large holes.

Both over-proved and under-proved bread are less likely to stay moist after cooling.

A proving drawer is a small cabinet used to increase the humidity and temperature of a bread dough during the first stages of mixing and kneading.

However, a proving drawer isn’t a necessity and does not have to be used for successful bread making.

Method for proofing bread

1. One option would use a plastic bag inside another plastic bag. The inner bag should contain hot water while the outer bag contains flour.

This method works great but requires two bags; therefore, space must be available.

2. Another option would place a glass jar filled with water into a larger Ziploc bag. Place the smaller bag around the outside of the container holding the water method.

3. You can use a baking tray if you don’t have a proving drawer.

4. You can prove enriched breads without a proving drawer by allowing the homemade bread to rise at a warm room temperature for a longer period.

5. You can also prove bread without a proving drawers by letting the bread tin rest overnight in the refrigerator and leaving it out until morning.

6. You can place bread in the fridge for 2 days and let it sit until ready to consume.

7. You can freeze bread and allow it to defrost slowly. Remember to keep the bread away from direct sunlight.

 8. Proof bread dough directly onto parchment paper. This technique only works well for soaked doughs such as challah.

You need to wait several hours or overnight for the bread to dry completely. Also, remember to cover the top of the bread with foil once it’s been shaped.

How do you prove bread dough overnight?

To make sure that the bread rises evenly, you need to leave it alone for 12 – 24 hours. However, you can also proof bread overnight by chilling the bread in the freezer.

It takes about 18 -24 hours to thaw frozen bread.

If you’re looking to speed things up, try to prove bread on day 1 and refrigerate it immediately. Then remove the bread from the refrigerator 10 minutes before baking.

Bread has an optimal internal temperature of 77°F, which means we want our loaf to reach this temperature within 30 minutes of being removed from the cold oven.

When I know I’m going to be late getting home from work, I like to start my dinner early so that I’ll have enough time to get everything prepared and put together without having to rush.

Here are some tips to help you prepare your meal ahead of time:

  • Start preparing one dish that will take 20 minutes or more when you get home.
  • Preheat the oven rack to 375 degrees Fahrenheit. Cook the main course portion of your meal 15 minutes earlier than usual.
  • Let all other dishes cool down slightly before assembling them.
  • Set aside any ingredients needed to assemble your food right before serving.
  • Cooking time is always relative depending on what else needs to happen at the same time. 

If you’ve got a lot happening during dinner prep, then cooking may not seem too difficult. But if you’re doing something different every night, cooking could become overwhelming pretty quickly.


It’s important to be creative in your bread making. Don’t let your bread starter get too old, too sour, too tired, too anything.

Be spontaneous. If you’re feeling creative, try something new. You can even say that bread baking is an art, not a science. 

Leave a Reply

Your email address will not be published. Required fields are marked *