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3006LikesThread: Who bakes bread?
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11-29-2020, 08:46 PM #771'with that said'
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Oh how I miss having a gas range and oven.
MikeB52 likes this.Our house is as Neil left it- an Aladdins cave of 'stuff'.
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11-29-2020, 09:13 PM #772Senior Member
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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.
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11-29-2020, 09:26 PM #773'with that said'
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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--
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11-29-2020, 09:43 PM #774Senior Member
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That sounds about right. I picked it up off of the curb on trash day. I am not sure where it came from.
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11-29-2020, 09:52 PM #775'with that said'
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I like your idea for proofing, moisture and a bit of heat but not too much, thank you.
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. 
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
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11-30-2020, 12:41 AM #776Str8Faced Gent.
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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.
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11-30-2020, 02:24 AM #777Senior Member
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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.If you're wondering I'm probably being sarcastic.
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11-30-2020, 04:10 AM #778
Oh so you're the one who picked up that old cooler of mine. I used to use it to store contaminated blood with the Ebola Virus.
Originally Posted by spazola
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11-30-2020, 01:11 PM #779Senior Member
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If it is going to be sour dough, it might as well be SOUR Originally Posted by thebigspendur
Thems good eatin
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11-30-2020, 02:43 PM #780Senior Member
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Knocked this loaf out today, mature English cheddar with sun-dried tomatoes.
Last edited by celticcrusader; 11-30-2020 at 04:54 PM.
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