Oh how I miss having a gas range and oven.
Attachment 327160
Printable View
Oh how I miss having a gas range and oven.
Attachment 327160
Attachment 327161
I have started using this old foam cooler for proofing, I put my dough in there with a measuring cup of hot water. The warm humid environment makes works well.
It's the same cooler I use to rest pork butts and briskets in.
That looks similar to the ones that the pharmacy at my store used to get vaccines etc in. Are the bottom sides and top about 2" thick? Just wondering--
That sounds about right. I picked it up off of the curb on trash day. I am not sure where it came from.
I like your idea for proofing, moisture and a bit of heat but not too much, thank you. :bow I was going to play with making my Italian Bread but in the glass tube so I'll give the ice chest and container of hot water a go. :tu
On the other hand----
A little late lunch snack--Cranberry Orange Nut Bread--it's a quick bread and uses baking powder and baking soda
Attachment 327165
Yeah, that coolers a neat idea for sure, the warm water just enough to bring up and keep up the temp for the rise.
Gonna keep an eye out.
Thanks Charlie.
:tu
It's a gas oven, but the convection fan has a ring of fire (20,000 btu, iirc) that blows a lot of heat over the back side. But, even without the fan the back end is a little hotter. I generally rotate everything, especially if there is no lid. But I just had a lot going on that day and wasn't thinking.
My oven does have a proof setting, but I am not sure I can tell a difference. But I put my instant yeast loaves in there, and sourdough I just leave at room temp.
Knocked this loaf out today, mature English cheddar with sun-dried tomatoes.