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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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where do I raise bread dough in the modern kitchen?
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. Thanks, in advance, for your help with this!!! Much appreciated. Sincerely, Judith |
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where do I raise bread dough in the modern kitchen?
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where do I raise bread dough in the modern kitchen?
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where do I raise bread dough in the modern kitchen?
> 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 I have had very good luck with just leaving the oven light on. You might stick a rolled-up towel in the oven door to crack it a tad if things get too hot. |
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where do I raise bread dough in the modern kitchen?
"judith" > wrote in message om... > 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. > > Thanks, in advance, for your help with this!!! Much appreciated. If you're willing to wait a bit longer, bread dough rises perfectly well at room temperature. The slower rise also gives better flavor and texture. -Scott |
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where do I raise bread dough in the modern kitchen?
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. > > Thanks, in advance, for your help with this!!! Much appreciated. > > Sincerely, > > Judith Place a pan of boiling water on the lower shelf or floor of your oven. Place your bread dough bowl on an oven rack a few inches above the water. Close the oven door. I have a kitchen cabinet with a hidden heat duct outlet under it. It's a perfect place to raise dough during the heating season. Dough will rise at lower room temperatures. It just takes longer. gloria p |
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where do I raise bread dough in the modern kitchen?
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where do I raise bread dough in the modern kitchen?
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where do I raise bread dough in the modern kitchen?
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 |
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where do I raise bread dough in the modern kitchen?
after i let my dough take its first proof in the bowl and i start portioning it
out to be mocked up into whatever im makeing ill set my oven to the temp i am baking the bread or rolls...etc at place a pot of water in it crack the oven door and put my sheet pan of mocked up rolls in a warm place near the stove with a damp towl on it this way once i get my full second proof in i can take off the towel egg wash or score the tops or what ever is need be, and put them straight into the oven (the faster you can take your fully, final proofed rolls or loafs from that stage to the oven the better looking there gonna look, thats one of the things that sperates homebaked bread from looking like professionally made bread from a bakery.) |
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where do I raise bread dough in the modern kitchen?
You turn your oven on for just a few minutes till you can feel heat rising
then turn it off and leave the light on. "judith" > wrote in message om... > 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. > > Thanks, in advance, for your help with this!!! Much appreciated. > > Sincerely, > > Judith |
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where do I raise bread dough in the modern kitchen?
Joe Kirby > wrote:
>> 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 > >I have had very good luck with just leaving the oven light on. You might >stick a rolled-up towel in the oven door to crack it a tad if things get >too hot. I have an oven that I have turned into a proof box through the substitution of a 75-watt bulb for the appliance bulb. They have the same base size, so I just remove the appliance bulb and put in the regular bulb when I have bread to rise. Depending on your oven, you might need a 60- or 100-watt bulb to get to the desired temperature. escargo David S. Cargo ) |
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where do I raise bread dough in the modern kitchen?
I've forgone the "warm place" technique. Slow rises seem to always
result in better bread. -- to respond, change "spamless.invalid" with "optonline.net" please mail OT responses only |
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where do I raise bread dough in the modern kitchen?
On Mon, 12 Apr 2004 16:33:54 GMT, Scott >
wrote: >I've forgone the "warm place" technique. Slow rises seem to always >result in better bread. Howdy, You are absolutely right... I often say to folks that making bread is rather like making wine. Either can be made quickly, but in neither case would the results be as good. All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
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where do I raise bread dough in the modern kitchen?
I have found that boiling a cup of water in the microwave and then
pushing it to the back works great. I just stick the dough in there and in about an hour it is ready. I do that for both rises. On Mon, 12 Apr 2004 16:33:54 GMT, Scott > wrote: >I've forgone the "warm place" technique. Slow rises seem to always >result in better bread. |
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where do I raise bread dough in the modern kitchen?
"Scott" > wrote in message ... > I've forgone the "warm place" technique. Slow rises seem to always > result in better bread. > > -- > to respond, change "spamless.invalid" with "optonline.net" > please mail OT responses only I can't tell the difference. I find that bread looks, feels and tastes the same as long it proofs the same amount regardless of the time involved. A cooler, longer proof, however might result in a greater amount of proofing simply because the baker tends to pay less attention to it. That would certainly make a change in the finished product. I've found that doughs left overnight in the fridge tend to be a little overproofed for my preference. No doubt a lower temperature will cause proofing to take longer, though. I made lean baguettes today from a single dough. One pan proofed in a ninety degree oven and one proofed at room temp. The one at room temp took 18 minutes longer to proof to my preference and did so while the first pan baked. I baked them one after the other for the same amount of time. The products were indistinguishable from one another. I even had employees taste them and nobody could tell the difference after the baguettes had cooled. Might as well proof them quickly in my opinion. Fred The Good Gourmet http://www.thegoodgourmet.com |
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where do I raise bread dough in the modern kitchen?
Fred wrote: > "Scott" > wrote in message > ... > >>I've forgone the "warm place" technique. Slow rises seem to always >>result in better bread. >> >>-- >>to respond, change "spamless.invalid" with "optonline.net" >>please mail OT responses only > > > I can't tell the difference. I find that bread looks, feels and tastes the > same as long it proofs the same amount regardless of the time involved. A > cooler, longer proof, however might result in a greater amount of proofing > simply because the baker tends to pay less attention to it. That would > certainly make a change in the finished product. I've found that doughs > left overnight in the fridge tend to be a little overproofed for my > preference. No doubt a lower temperature will cause proofing to take > longer, though. > > I made lean baguettes today from a single dough. One pan proofed in a > ninety degree oven and one proofed at room temp. The one at room temp took > 18 minutes longer to proof to my preference and did so while the first pan > baked. I baked them one after the other for the same amount of time. The > products were indistinguishable from one another. I even had employees > taste them and nobody could tell the difference after the baguettes had > cooled. Might as well proof them quickly in my opinion. > > Fred > The Good Gourmet > http://www.thegoodgourmet.com > > Methinks, Fred, that you need to do some more testing. Quite obviously the tastes of two baguettes proofed only minutes apart would offer up no difference. But what you may have missed is what many of us now do when proofing dough. We place a shaped loaf, after rising for about 15-30 minutes, in the fridge (covered with a saran wrap sheet to keep it from drying out). Here they slowly rise overnight. Take them out about an hour before you wish to bake them. I can assure you, the taste is very different,and way better. So, quickly for volume production. Slow for taste. -- Alan "If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home." --James Michener |
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where do I raise bread dough in the modern kitchen?
On 2004-04-04, judith wrote:
> 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 personally use my gas oven (pilot light method). But my mom always uses the top of the refrigerator. If that space is available in your kitchen.  sl |
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where do I raise bread dough in the modern kitchen?
In article >, sl >
wrote: > I personally use my gas oven (pilot light method). > But my mom always uses the top of the refrigerator. > If that space is available in your kitchen. I wonder if that practice dates back to when the condenser coil--and the heat is threw off--was on top of the fridge, and it remained out of habit when the coil was moved to the back? -- to respond, change "spamless.invalid" with "optonline.net" please mail OT responses only |
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where do I raise bread dough in the modern kitchen?
sl > wrote in
: > On 2004-04-04, judith wrote: >> 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 personally use my gas oven (pilot light method). > But my mom always uses the top of the refrigerator. > If that space is available in your kitchen. > > > sl What I do is use the oven on my electric range (no pilot light) with the oven light turned on. I do try to monitor the temperature, but it seems to work well when I am trying speed up rising times. The down side is that slower rises at cooler temperatures give better flavor to the bread, but the ideal is not always possible in my life. |
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where do I raise bread dough in the modern kitchen?
On Sun, 18 Apr 2004 15:17:19 GMT
"Kent H." > wrote: > How much, and what kind of yeast do you use for over overnight > proofing, for a 3 cups of flour, or 1.5lb loaf? When you bring it out > of frig the next A.M. what exactly do you do before it goes in the > oven? What do you do with Pizza Dough? Our local pizza parlour rises > as you do. Thanks Same amount as i do when i'm proofing on the counter, or in a warm oven. I take it out of the fridge and let it sit on the counter while the oven heats up. I have a lousy oven so this is probably more than a half an hour. It's still cold when it goes in.=20 It doesn't rise as tall as it would on the counter or in a makeshift proofing box, but i get a lot more oven spring, and the loaf comes out pretty much the same size - but with a better crumb texture and mellower flavor.=20 Pizza dough . . . You've gotta understand that I'm single, I make enough dough for six 9" crusts, let the whole mass of dough rise once, portion it out, dust five of them liberally with flour, bag 'em, and put them in the fridge while #6 rises again on the counter to become dinner. I don't really proof it, it just needs time to loosen up after being portioned and kneaded into a ball.=20 The other five are transferred from the fridge to the freezer the next day. They can live in there for at least a couple months. The thing is, I like mushrooms saut=E9ed with reasonably fresh garlic on my pizza, which makes pizza a little bit of a production as i have to find a reasonably fresh bulb of garlic and some decent brown mushrooms every time i decide to have pizza, and this can take time in such an unenlightened grocery market as the one i live in. Say all you want about the convenience of jars of chopped garlic, it doesn't taste the same at all - neither does garlic cut an hour ago vs. garlic cut 30 seconds ago. Given the time investment in tracking down and preparing toppings, i usually don't have pizza more frequently than every couple or three weeks.=20 Anyway, when i do decide i want pizza on a particular day, if it's the day after i made the batch i just transfer one ball from the fridge to the counter and allow it to come to room temperature before working it.=20 If it's come from the freezer, obviously there is more time invested in the thawing process, and I'm not convinced that I've come up with a perfect method. freezer to fridge the night before and then fridge to counter after work, I've done sometimes. freezer to submersing the ziplock bag containing the frozen ball in warm water, which will get the dough a little wet in most cases, will thaw it in under an hour. In the winter i can get away with transferring from the freezer to the counter before going to work but even then it's sometimes proofed more than i'd prefer when i get home.=20 For the record, the Papa John's chain has regional factories where they manufacture balls of dough, proof them, refrigerate them, and truck them out to the stores. The quality of their crust - for the kind of crust they're trying to make - is pretty good. It's their alleged 'sauce' I take issue with. canned tomato paste is not a sauce.=20 |
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where do I raise bread dough in the modern kitchen?
On Mon, 19 Apr 2004 00:49:41 GMT, Scott >
wrote: >In article >, sl > >wrote: > >> I personally use my gas oven (pilot light method). >> But my mom always uses the top of the refrigerator. >> If that space is available in your kitchen. > >I wonder if that practice dates back to when the condenser coil--and the >heat is threw off--was on top of the fridge, and it remained out of >habit when the coil was moved to the back? Howdy, The top of the fridge is still a warm area because whatever the location of the coils, the warm air they generate will migrate upward... That said, as mentioned before, a cooler, slower, rise makes for more flavorful bread. All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
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where do I raise bread dough in the modern kitchen?
I have always put my bread dough in a linen closet in the hall outside
the bathroom. The closet backs up against the center of the house and the chimney shaft that leads to the roof. There is always warmth there because the boiler works to daily to heat water, even in summer. It's the perfect temp for a nice rise! Julie www.bakingbits.com |
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