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After following as closely as possible (still no scale yet, but one on
the
way, I gave in after this venture) the recipe for vermont sourdough in Mr
Hamelmans book, I was very very happy with the results. I took care to try
to duplicate fractional volume measures and proof temps as closly as
possible. Ok, now I am hooked on the minutia.

Now I would still really like to be able to use my oven proof option on
my
jennair oven, which I guess is for yeast bread, the lowest temp is around
100 degrees (I checked with an instant read thermometer). Hamelman
suggests
a bulk proof dough temp goal of 76 degrees for 2.5 hours, I got it close
by
taking the dough bowl back and forth down the basement to the furnace room
between stretch and folds. This I followed with a fridge retard as in the
book. Does anyone have this type electric oven that has accomplished an
oven proof temp adjustment of any kind? Or some kind of work around?

hutchndi

have never actually used the oven proof option yet, as I
expected it to be too warm for sourdough.

"hutchndi" wrote in message
news:Mhbwf.4048$Dh.2295@dukeread04...
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After following as closely as possible (still no scale yet, but one on
the
way, I gave in after this venture) the recipe for vermont sourdough in Mr
Hamelmans book, I was very very happy with the results. I took care to try
to duplicate fractional volume measures and proof temps as closly as
possible. Ok, now I am hooked on the minutia.

Now I would still really like to be able to use my oven proof option on
my
jennair oven, which I guess is for yeast bread, the lowest temp is around
100 degrees (I checked with an instant read thermometer). Hamelman
suggests
a bulk proof dough temp goal of 76 degrees for 2.5 hours, I got it close
by
taking the dough bowl back and forth down the basement to the furnace room
between stretch and folds. This I followed with a fridge retard as in the
book. Does anyone have this type electric oven that has accomplished an
oven proof temp adjustment of any kind? Or some kind of work around?

hutchndi

hutchndi wrote:

Ok, now I am hooked on the minutia.

Hutch... I am laughing.

You will really like the scale. It simplifies everything... and if you
ever want to dig into the Gaenzle and Wing material on Samartha's site,
a lot is possible now that you have a scale. Certainly some killer
ryes... That detmold sequence isn't academic, it works.

Does anyone have this type electric oven that has accomplished an
oven proof temp adjustment of any kind? Or some kind of work around?

I could not get the oven to work either. When I finally got past
inertia I bought a $4 rubbermaid plastic box, right-sized to an
adjustable temp. heating pad. Correct proofing has big dividends.

Will

"hutchndi" wrote:

Now I would still really like to be able to use my oven proof option on
my
jennair oven, which I guess is for yeast bread, the lowest temp is around
100 degrees (I checked with an instant read thermometer)

My ancient GE double oven stove keeps the upper oven at about 100F with
just the interior light bulb turned on; can get pretty stable lower temps
(down to room temp of course) by opening the door varying amounts.


Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic
Zone 5/6 in upstate New York, 1420' elevation. NY WO G

On Sun, 8 Jan 2006 11:42:36 -0500, "hutchndi"
wrote:

Does anyone have this type electric oven that has accomplished an
oven proof temp adjustment of any kind? Or some kind of work around?

Howdy,

There have been a number of approaches posted here, and all
use the same basic idea:

A thermostat is hooked to some source of modest heat.

I have such in the form of a light bulb in the bottom of a
small old refrigerator. Others use fish tank heaters.

If you Google on "thermostat proof" in rec.food.sourdough
you should find what you need.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

"Kenneth" wrote in message ...

If you Google on "thermostat proof" in rec.food.sourdough
you should find what you need.

If that doesn't work, try the keyword sourdough together with
incubator on the whole Internet. Well, you could throw in the
phrase "proofing box".

"Proof" is a local misuse of a ubiquitous word, and "thermostat" is
very general.

--
Dicky

I use my electric oven with the oven light on and door held just barely
ajar with a hot pad. It works great. If the door is closed all the
way, the temp get too high. Maybe you could try the same.

John

'Perxactly' my method as well, "BigJohn". Works like a charm. In
the winter I leave the door just ajar. In the summer, I roll up a
towel and hang it over the edge of the door to provide a bit wider
opening (that's cuz the door wants to swing towards closed to
touching the seal on its own).

This process is made easier if you get a 6-inch, round-dial outdoor
thermometer to put into the oven for reference. I removed and threw
away the mounting hardware, and only use the dial indicator propped
against the back of the oven. I've highlighted the 85-90F area with
red marker. And can see the pointer & range from across the
kitchen.

Simple. Minimalist. Works for pher me!

Dusty

"BigJohn" wrote in message
oups.com...
I use my electric oven with the oven light on and door held just
barely
ajar with a hot pad. It works great. If the door is closed all
the
way, the temp get too high. Maybe you could try the same.

John

On 8 Jan 2006, at 17:49, Will wrote:


Hutch... I am laughing.

You will really like the scale. It simplifies everything...
and ...heating pad. Correct proofing has big dividends.

Will


I got my new scales on Friday. They're really great. Thanks to Mike.
My Weigh. I second the heat mat thing. Especially if your reviving a
starter that's not been used for a long time. It really gives it a
kick up the Harris.

TG

Sorry I keep forgetting to convert to simple text.

Hutch... I am laughing.

You will really like the scale. It simplifies everything...
and ...heating pad. Correct proofing has big dividends.

Will


I got my new scales on Friday. They're really great. Thanks to Mike.
My Weigh. I second the heat mat thing. Especially if your reviving a
starter that's not been used for a long time. It really gives it a
kick up the Harris.

TG

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"Will" wrote in message
oups.com...

"You will really like the scale. It simplifies everything... and if you
ever want to dig into the Gaenzle and Wing material on Samartha's site,
a lot is possible now that you have a scale. Certainly some killer
ryes... That detmold sequence isn't academic, it works."

Not that many months ago, though it seems many loaves ago, I was astonished
with my results after starting to use some of the techniques described by
some of the posters. Really trying to pay attention again here with
Hamelman and I am again finding I can go to another level, I think its time
to put away my swamp yankee pride ( just a few years ago I passionately
hated computers, now I only somewhat dislike them) and get serious about
baking good bread, if not every time, as often as possible. Even your advice
about flabby dough and proofing to long in my brotform was right on,
Hamelmans recipe was pretty close to my own, but the dough raised just as
high and did not stick at all to the wood bowl. I ordered a "My Weigh" scale
something like the one Mike Avery suggested (except it only has a 15 lb
capacity). I also want to increase my number of loaves, for consecutive
bakes in my hot oven, too many friends want a loaf and I never have enough
for me. And though I have not been a big fan of rye bread, my only baking
experiences being early bricks overfilled with caraway seeds, I am
interested in giving it a try again.

"I could not get the oven to work either. When I finally got past
inertia I bought a $4 rubbermaid plastic box, right-sized to an
adjustable temp. heating pad. Correct proofing has big dividends."

I sent an email to Jennair, though I doubt they will tell me anything I
want to hear. Adjustable temp heating pad, I have one in the house with 3
simple settings, are you talking about something better? Do you have a pic?

Thanks, hutchndi

hutchndi wrote:

I also want to increase my number of loaves, for consecutive
bakes in my hot oven, too many friends want a loaf and I never have enough
for me. And though I have not been a big fan of rye bread, my only baking
experiences being early bricks overfilled with caraway seeds, I am
interested in giving it a try again.

Hutch...

Rye is a wonderful winter thing. I am making a very light rye, 15% rye,
5% wheat, once a week adding a VERY modest amount of fennel, caraway,
and nigella seed. DickA is right about caraway, a little goes a long
way. The bread smells like flowers when cut. Rises well enough to make
the kids sandwiches and so forth.

Adjustable temp heating pad, I have one in the house with 3
simple settings, are you talking about something better? Do you have a pic?

No pics. That pad will work fine. You can probably establish the
potential by using it under the little proofer setup you have now. Add
a small piece of damp spong inside. After about an hour or two, check
the brotform. It should feel slightly warm in your hands. If you decide
to go for the proofer. Measure that pad and buy a plastic storage box
to fit it. Mine was $4 at Wal-Mart. It took about 5 minutes, using a
box cutter, to make the hole for the plug. No big deal. Then you are
set for life. I think the warmed brotfrom releases bread more easily
too.

Will

"Will" wrote in message
oups.com...
....
Rye is a wonderful winter thing. I am making a very light rye, 15%
rye,
5% wheat, once a week adding a VERY modest amount of fennel,
caraway,
and nigella seed. DickA is right about caraway, a little goes a
long
Sounds wonderful, Will. But help me out, here. What's "nigella"?
Does it have any other names?

way. The bread smells like flowers when cut. Rises well enough to
make
the kids sandwiches and so forth.
Yep. My rye bread recipe does the same thing. Very fragrant. And
when baking, it fills the kitchen with a heavenly aroma.

I love baking good SD bread in the winter...(:-o)!


L8r all,
Dusty
....

Dusty Bleher wrote:
"Will" wrote in message
oups.com...

What's "nigella"?
Does it have any other names?

Dusty,

Here's how the Penzeys Spice folks describe it:

Tiny, black, smoky flavored seeds found atop Jewish rye bread in New
York. Used in Armenia, Lebanon, Israel, and India. Also referred to as
black caraway or kalonji, charnushka is used heavily in garam masala.
From India.

Will

"Will" wrote in message
oups.com...
....
What's "nigella"?
Does it have any other names?
....
Here's how the Penzeys Spice folks describe it:

Tiny, black, smoky flavored seeds found atop Jewish rye bread in
New
York. Used in Armenia, Lebanon, Israel, and India. Also referred
to as
black caraway or kalonji, charnushka is used heavily in garam
masala.
Hmmm.... I was always under the impression that the tiny black
seeds were poppy seeds. Okay. I liked the "crunch" they bring to
the bread. I'll go out and see if I can find them. Although I've
gotta admit that I've never even heard of them...and consequently I
don't have a clue where to start looking.

Oh well! A fun new project to start the day. Thanks, Will!


Dusty
....