My mama always used her oven because of the gas pilot light but mine is electric. How do I let the dough rise?
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Nancy is a trusted home cook.
Room temperature is usally fine, unless you have a very cold and drafty indoors. Even so, the dough will rise, albeit a little slower.
The pilot light was used to give the dough a little boost of warmth, get it started
With an electric oven, i would worry about too much heat killing the yeast and starring the baking process before the dough was risen.
Agree, it's doable but risky. You might find a warmer spot in a bedroom, laundry room etc., but avoid full sun. My kitchen is usually pretty cool in the winter, and I use a seedling heating mat, available at nurseries or, if you dare, through Amazon- it puts out an even, gentle heat perfect for yeast doughs.
Susan W is a trusted source on General Cooking.
It will still rise in a cool kitchen. I actually prefer breads that have a slower rise. Hopefully you aren't in a time crunch.
Chops is a trusted home cook.
My grandmother used to let her dough rise in the guest room with a blanket on top.
Lisanne is a trusted home cook.
When I made challah and had a time crunch I would do this (although I have a gas range). I have a very low heat setting; I would turn it briefly to that and then allow it time to cool to barely warm. It worked fine for challah, which is sweet, eggy and rich; I never had a problem. Might be a different story for a more complex, dense bread or for an electric element.
Forgot about this one- most microwaves have a small air space and good insulation- if you put it in the microwave with a glass of hot water (on the side) it will stay warm for quite a while. Just make sure not to turn on the microwave.
I have an electric stove and what I've done is turn the light on first thing before I start the dough. By the time I'm ready to let the dough rise its getting warm and I leave the light on the whole time. Works for me. Good luck!
I have done this occasionally---turn oven on to 175, turn oven off when it reaches this temp. then put in dough to rise-- make sure to take out top rack or else your bread may rise up into it--ask me how I know!!! Set the timer-it rises faster than on the counter.