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Vox Humana
 
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"Eric Jorgensen" > wrote in message
news:20050207165107.13c6d78d@wafer...
> On Mon, 07 Feb 2005 23:20:34 GMT
> "Vox Humana" > wrote:
>
> >
> > "Raj V" > wrote in message
> > ...
> > > DerSpence wrote:
> > > > I'm sensing a bit of arrogance in this group, its like people are
> > > > using this group as a means of establishing their own preference as
> > > > some sort of law of baked goods.
> > > SNIP
> > > Aw, it isn't that bad. If you want to see fanaticism try rec.food.
> > > sourdough. Some of those people might challenge you to a duel then fly
> > > to your house if you disagree with their methods. Never, ever,

mention
> > > sourdough AND yeast together in the same sentence, paragraph, or

topic.
> > >
> > > From the several bread books I've read, I don't get the sense making
> > > bread is an exact science. "Hold out a cup of flour in case" . . . .
> > > "Add more water if . . . "

> >
> > I think it is a pretty exact science, but not in the context of the home
> > kitchen. You don't have the ability to evaluate all the parameters of
> > the ingredients. If you have any doubt, read some of Roy's posts!

>
>
> What threw me was the concept of time.
>
> Easiest thing in the world to let your loaves proof for a very long
> time.
>
> If you think about it, it's actually less time than making it in one
> sitting. Instead of waiting around for an hour while you speed-proof, you
> just throw 'em in the fridge and go do something else for, oh, a day.
>
> Then when you get around to it, remove 'em from the fridge, preheat the
> oven, and throw 'em in.
>
> For extra credit, make cinnamon rolls tonight, refrigerate the pan, and
> bake them in the morning.


I'm making cinnamon rolls right now, but I can't wait for tomorrow to bake
them. I often split a batch of dough and bake off some now and refrigerate
the rest. That way I don't end up like Dee's grandmother and have stale
bread at the end of the week.