8
Proofing Dough for Artisan Loaves or Rolls
1. H
eat skillet at 100°. Place dough on parchment paper directly on skillet surface and cover skillet. Do not place dough in a pan.
When refrigerated dough is placed in skillet or when frozen dough has proofed about 1 hour, use a sharp knife to make several
¼-inch deep slashes across surface of dough. This will help the dough rise in a consistent manner and produce an attractive artisan
loaf.
2. Dough has proofed enough when it springs back slowly and leaves a small indent when gently pressed. Proofed dough will resem-
ble an artisan-style loaf of bread or rolls.
3. After proofing, lift parchment paper directly onto a baking sheet and bake dough in the oven as directed. Do not bake dough in the
skillet.
PROOFING TIMETABLE
FOOD PROOFING TIME
Dough, Frozen Loaf
2½ to 3 hours
Rolls, Frozen
1 hour
Cinnamon Rolls, Frozen
1 hour
Dough, Refrigerated
1 hour
Sous Vide Cooking
For sous vide cooking, food must be placed in zip-top freezer bags or vacuum sealed bags, as instructed in step 3 below.
1. Fill skillet with 4 quarts of water and set heat control to desired temperature (see time/temperature table on page 9).
2. Season food with salt, pepper, herbs, and lemon slices, if desired.
For meat and fish, add only one piece of food to each bag to ensure even cooking. For shrimp and vegetables, place in a single
layer in the bag.
3. Seal food using a vacuum food sealer or place food in resealable zip-top freezer bags.
If using zip-top bags, to prevent them from floating, it is important to get all the air out of the bags before placing them in the
skillet. To do this, leave the bag unsealed after placing food in it, then slowly lower the bottom of the bag into a separate container
of water. As the bag is lowered, water will displace the air and push it out the top of the bag. Just before the bag is fully immersed,
seal it.
4. Once the control signals that the desired temperature has been reached, add the sealed bags to the water in the skillet. Place the
cooking rack over the bag(s) to submerge them.
5. Cover the skillet. Cook for the recommend time in the time/temperature table.
6. Remove the skillet cover. Use a tongs to carefully remove the rack and bags from the water. Turn off the skillet and unplug it.
7. Serve food immediately or cool in an ice bath and refrigerate until ready to use.
8. To sear food, carefully empty the water from the skillet. Then plug the skillet back in and preheat at 400°. Add 1 to 2 tablespoons
of vegetable oil to the skillet.
Remove food from the bag and pat it completely dry. Place the food in the pan and sear approximately 1 minute on each side.
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