Thread: Who bakes bread?

Originally Posted by nessmuck

With a cool house ( me too ..thanks Joe Biden ) .. I put the oven light on a couple hours before making bread. And you can use the oven for proofing the dough…works slick

I don't have a light or pilot in my oven. I do have a standing pilot for the top burners. I have put thisgs on the top of the stove to keep them warm from the pilot. I am thinking of having a box on the top of the stove over the pilot to see what the temps are. I will post pics of my experiment.

Another thing I have heard of is to light the oven for a minute or so and then turn it off to heat it for proofing.

Here is my experiment.

I thought that my pictures may have ended up in reverse but....

My sensor close but not over the pilot light in the midle of the burners. The box is just one I had handy and not "food grade". After 45 minutes the temp is not as high as I thought it might be.

Originally Posted by 32t

Here is my experiment.

I thought that my pictures may have ended up in reverse but....

My sensor close but not over the pilot light in the midle of the burners. The box is just one I had handy and not "food grade". After 45 minutes the temp is not as high as I thought it might be.

72 - 80 degrees is perfect

Just a little bit for a few sandwiches. I'm really enjoying this high protein bread flour. I'm thinking of buying some to give it a go from the local Whole Sale Food and Supply here in town.

I'm also enjoying using my ThermoPen to check the inside temp. 200 degs F and it's nicely done.

Beautiful loaf, Roy. I'll bet this week's sandwiches will taste great.
Richard

Maggie Glezer's famous book, "A Blessing of Bread" about Jewish baking around the world has 30 recipes for Challah, but I prefer the one she calls, "My Challah," as it's the one she bakes for her family. It's a sweet, rich, honey-scented challah that is devoured very quickly. I always try to hide a couple of slices, saving them for French toast the next morning.

Well done, Richard. Looks like the ones I grew up eating.

Don't eat pure white bread anymore. Boosts my glucose level too high. I now make a modified challah recipe with whole wheat, rye, a little Corn flour, and buckwheat flour and bake it in a Pullman pan. A loaf a week is my average.

Originally Posted by Razorfeld

Don't eat pure white bread anymore. Boosts my glucose level too high. I now make a modified challah recipe with whole wheat, rye, a little Corn flour, and buckwheat flour and bake it in a Pullman pan. A loaf a week is my average.

That sounds delicious, Richard.
I make a whole wheat sourdough Challah, as well as one with a combinaltion of high extraction wheat flour (in between white and whole wheat) and spelt flour. I purchase organic white flour, but I grind all my other flours from organic berries.

I bake a Challah every Friday. I use KA Special Patent Bread Flour. A little vanilla added works wonders.