paula wrote:
> (judith) wrote in message . com>...
>
>>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?
>>
>>
>
> when i make rolls i put the trays on top of my central heating boiler
> (even though the heater is off ,the water heater part gives off a nice
> warm heat)Other than that i place on the worktop and cover with a
> clean towel and it rises fine. I once remember putting about six trays
> and tins of bread to rise on top of the car roof one really hot sunny
> day. whilst this was "normal" for me my neighbour thought i was mad -
> then she got to know me and realised she was right.!
You can do what many of us do. Put the dough in the oven, close the door
and turn it on. When it gets up to what 80-90 should be, turn it off.
Nothing exotic. Just works. But then, I only do that when the temp gets
below 70F.
Just a question, but, since dough rises faster as the temp goes up,
what's the hurry. As you know doubt know, many people let their dough
rise overnight in the fridge. A long slow rise aids in the flavor of
your final breads. Same goes for a longer rise in a temp that is about 65F.
--
Alan
"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener