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where do I raise bread dough in the modern kitchen?
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Eric Jorgensen
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where do I raise bread dough in the modern kitchen?
On 4 Apr 2004 10:34:13 -0700
(judith) wrote:
> My father always raised his bread on the radiator. My aunt -- on the
> warm gas dryer. Where can I raise bread in a house with baseboard heat
> and an oven that doesn't go below 200 degrees?
>
> I think bread usually rises at 85 degrees. How can I make bread rise,
> double, with a heat source found in my kitchen? I don't want only to
> make bread on a sunny day in the window.
Personally i proof mine in the fridge overnight, but in a hurry you
could just turn on the oven for a few minutes and then turn it off, put
the dough in it, close the door, and don't worry about it. You don't
need a whole bunch of heat.
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where do I raise bread dough in the modern kitchen?