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Post by Auf Kiltre on Apr 4, 2022 16:10:12 GMT -5
So in the recipe I followed above I let the dough rise for 2 hours (at room temp), cut it in half, shaped into 2 loaves, covered with a towel and let rise for another 45 minutes before baking.
How would this recipe have benefitted? Longer rising time at a controlled temp?
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Post by slacker 🐨 on Apr 4, 2022 20:16:12 GMT -5
I'm really looking forward to upgrading our oven...the new one will have a proofing feature. Your current oven probably has a "proofing feature". Just turn the light on and put your dough in a bowl covered with a towel or cling in the oven. The light bulb will heat the oven to at least 70F -- perfect for proofing. It's supposed to (exactly that way), but my wife has had zero luck with it. I'm wondering if the bulb has been replaced with a lower wattage. It's a 23 year old 48" Viking... So the larger oven volume probably doesn't help.
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Post by slacker 🐨 on Apr 4, 2022 20:24:10 GMT -5
Crispy outside, airy inside, a little lacking in flavor (didn't use the honey butter part of the recipe). Not bad dipped into olive oil/parm/spice mix. I followed the recipe using all purpose flour but will try again using King Arthur bread flour. That looks delicious.
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Post by Auf Kiltre on Apr 4, 2022 20:31:30 GMT -5
After cooling the outside softened up a bit. Made tuna sandwiches for dinner and it was pretty delicious. Still looking at a bread maker that'll do all the prep work.
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Bopper
Wholenote
Motor City USA
Posts: 507
Age: 72
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Post by Bopper on Apr 5, 2022 9:51:30 GMT -5
If you're going to bake, you better know your yeast...
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Bopper
Wholenote
Motor City USA
Posts: 507
Age: 72
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Post by Bopper on Apr 5, 2022 9:53:56 GMT -5
They're just so darn cute...
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Post by NoSoapRadio on Apr 5, 2022 16:06:31 GMT -5
So in the recipe I followed above I let the dough rise for 2 hours (at room temp), cut it in half, shaped into 2 loaves, covered with a towel and let rise for another 45 minutes before baking. How would this recipe have benefitted? Longer rising time at a controlled temp? I want to be clear -- there is nothing wrong with the loaves you made -- that's the beauty of baking bread, you can feed a family within a couple hours. Even less if you're just throwing together a flatbread like pita or focaccia. Many classic recipes start with a poolish or biga -- which is just using some of the flour, yeast, and water from the base recipe to create a preferment that will be allowed to work for 18-24 hours and added to the rest of the ingredients. It adds flavor to the finished product as well as helping to develop gluten which adds body and texture to the loaf. It's like anything else in cooking -- you can make a passable beef stock with just bones and leftovers in s few hours, or you can use the best ingredients and techniques over a couple days and make the best beef stock. Just depends on what you're going for.
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Post by Auf Kiltre on Apr 5, 2022 16:20:21 GMT -5
I've been doing some reading on proofing and ran a little experiment. I placed my meat thermometer (digital with long probe) in the cold oven. It read 73f, same temp as room temp. Turned the oven light on and forgot about it for a couple of hours. Seems the light bulb bumped it to 81f. It might be a more stable environment than my counter top where it can get blasted by A/C vents.
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