Results 771 to 780 of 1196
2998LikesThread: Who bakes bread?
LinkBack URL
About LinkBacks-
11-29-2020, 07:46 PM #771'with that said'
- Join Date
- Aug 2010
- Location
- Walla Walla in WA State USA
- Posts
- 11,156
Thanked: 4230
Oh how I miss having a gas range and oven.
MikeB52 likes this.Our house is as Neil left it- an Aladdin’s cave of 'stuff'.
Kim X
-
11-29-2020, 08:13 PM #772Senior Member
- Join Date
- Dec 2006
- Location
- Burkburnett TX
- Posts
- 3,095
Thanked: 2392
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.
-
11-29-2020, 08:26 PM #773'with that said'
- Join Date
- Aug 2010
- Location
- Walla Walla in WA State USA
- Posts
- 11,156
Thanked: 4230
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--
Our house is as Neil left it- an Aladdin’s cave of 'stuff'.
Kim X
-
11-29-2020, 08:43 PM #774Senior Member
- Join Date
- Dec 2006
- Location
- Burkburnett TX
- Posts
- 3,095
Thanked: 2392
That sounds about right. I picked it up off of the curb on trash day. I am not sure where it came from.
cudarunner likes this.
-
11-29-2020, 08:52 PM #775'with that said'
- Join Date
- Aug 2010
- Location
- Walla Walla in WA State USA
- Posts
- 11,156
Thanked: 4230
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
Our house is as Neil left it- an Aladdin’s cave of 'stuff'.
Kim X
-
11-29-2020, 11:41 PM #776Str8Faced Gent.
- Join Date
- Aug 2013
- Location
- Orangeville, Ontario
- Posts
- 8,389
- Blog Entries
- 1
Thanked: 4200
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.
spazola likes this."Depression is just anger,, without the enthusiasm."
Steven Wright
https://mobro.co/michaelbolton65?mc=5
-
11-30-2020, 01:24 AM #777Senior Member
- Join Date
- Sep 2020
- Location
- Austin, TX
- Posts
- 653
Thanked: 56
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.
-
11-30-2020, 03:10 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
Har harspazola likes this.No matter how many men you kill you can't kill your successor-Emperor Nero
-
11-30-2020, 12:11 PM #779Senior Member
- Join Date
- Dec 2006
- Location
- Burkburnett TX
- Posts
- 3,095
Thanked: 2392
If it is going to be sour dough, it might as well be SOUR Originally Posted by thebigspendur
Thems good eatin
-
11-30-2020, 01:43 PM #780Senior Member
- Join Date
- May 2011
- Location
- Merthyr Tydfil South Wales UK.
- Posts
- 5,601
Thanked: 1413
Knocked this loaf out today, mature English cheddar with sun-dried tomatoes.
Last edited by celticcrusader; 11-30-2020 at 03:54 PM.
“Wherever you’re going never take an idiot with you, you can always find one when you get there.”
Reply With Quote
