On Monday, January 9, 2006, at 10:10 PM, dan w wrote:

you sound a little hostile will. just for your info-i have tried
proofing
box, and concluded that my oven with the light on worked just as well,
thank
you. as for the broiler oven- have you tried it?


You are perceptive g.

I was thinking about your earlier post about driving flavor; that you
were satisfied with crust and crumb...
That cannot be done ad hoc. It takes discipline to move beyond good
looking bread.

The baking world has a great divide here. One side starts adding eggs,
sugar, oils, etc... the other starts manipulating temperature,
hydration level and inoculation percentage.

I have a Maxim convector that I used to tote around during vacations.
It's about 2 cubic feet. These days I make flat breads. The dough
bucket, silpat and cast iron skillet pack easily. Nice change of pace,
excellent flavor, well suited for low tech or off grid environs.

Will