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Post by Miss Terri Novelle on Jan 29, 2017 9:15:51 GMT -5
Thanks. Like I said, I know what it should look like, so I knew I should stop. What I wish is that there had been pictures of the dough on that website so I know exactly what it's supposed to look like when it goes into the fridge. Alan just made toast from it and no burning. So that's a victory. However, I started with white bread and he prefers wheat, so that's going to mean another bit of adjustment.
I know the interior would have been a little fluffier with additional rising, so the only thing that wasn't great was the crust being too hard and part of that was that it developed a skin because I didn't cover it. My fault.
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Post by Daniel on Jan 30, 2017 7:50:00 GMT -5
I know the interior would have been a little fluffier with additional rising, so the only thing that wasn't great was the crust being too hard and part of that was that it developed a skin because I didn't cover it. My fault. Here's a trick you might like: while the shaped loaf is rising in the pan, store it in the microwave. That keeps it from getting dry, and you don't have to worry about a cloth cover restricting the rise, misshaping the loaf, or messing up a seed topping. |
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Post by Miss Terri Novelle on Jan 30, 2017 10:43:10 GMT -5
Oh, good idea. When I worked in the store bakery, we had a proofing cabinet. Big metal job that I could roll the racks holding bread pans into and it had a water pan somewhere and was just warm enough to make the bread rise fairly quickly. I probably could do the same over on the part of my kitchen counter nearest the wood stove. Bread, glass of water and pop a box over the whole thing. Microwave sounds easier.  |
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Post by Daniel on Jan 30, 2017 11:24:22 GMT -5
Oh, good idea. When I worked in the store bakery, we had a proofing cabinet. Big metal job that I could roll the racks holding bread pans into and it had a water pan somewhere and was just warm enough to make the bread rise fairly quickly. I probably could do the same over on the part of my kitchen counter nearest the wood stove. Bread, glass of water and pop a box over the whole thing. Microwave sounds easier. The proofing cabinet concept makes sense. I don't usually do anything special, but you're right that microwave proofing works best if I've recently heated up lunch or something. You could probably put a small cup of water into the microwave, bring it to a boil, and then leave it in a back corner while the bread rises. I think I'll try that myself next time I make bread to see if it helps. I might even be able to speed up my sourdough proofing, which usually takes at least twice as long as a loaf made with commercial yeast. |
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Post by Miss Terri Novelle on Jan 30, 2017 11:56:06 GMT -5
Yeah, that cabinet was awesome. My grandmother used to use her oven (back in the days of pilot lights) and a container of water to proof her bread.
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Post by ameliasmith on Jan 30, 2017 17:51:22 GMT -5
My oven has a proofing setting but I haven't used it much. Maybe I should try it out next time I bake.
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Post by Miss Terri Novelle on Mar 23, 2017 16:25:09 GMT -5
 Tastes as good as it looks. Goodbye store bread. |
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Post by ameliasmith on Mar 31, 2017 13:05:01 GMT -5
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