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Dee Randall
 
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Default Proofing bread at home.


"LIMEYNO1" > wrote in message
...
> When I am forming my bread into loaves or rolls, I turn my oven (gas) till
> it just comes on. Turn it off and turn the light on. Put my formed dough
> in the oven covered by a towel till risen.
>
> --
> Helen


Helen, do you have two ovens? I usually put my stone in to heat up 45
minutes before baking. Do you use this procedure on your second rise as
well?

Thanks,
Dee
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> "Fred" > wrote in message
> . net...
> > I learned how bakers proof bread at the culinary school today. I had a
> > chance to use the big wet warm cabinet called a proofer. How do you do

it
> > at home? Do you just wait longer in cooler temperatures or is there

some
> > good way to produce the effects of a proofer in a home kitchen?
> >
> > Fred
> > The Good Gourmet
> > http://www.thegoodgourmet.com
> >
> >

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