Bun in the oven
No, not pregnant, just baking. Earlier this week I baked Oatmeal Loaf from Hamelmans book: Bread....the rise was mediocre, probably because I didn't follow the directions closely (duh). Plus I get sick of waiting for it to double, thinking something must be wrong. Since the house is about 60 degrees this morning, I warmed the oven up a sec and then stuck the bread in there with the door ajar. Hopefully that will keep the rise clipping along. It was a delicious bread with great crumb and crust so I really wanted to try it again and see if I could get it higher.
It's funny, I haven't baked bread for months (except pizza dough) and I have a huge surplus of flour. Paying for bread seems sick and wrong. Especially when you have a Kitchenaid to do the mixing.
It's funny, I haven't baked bread for months (except pizza dough) and I have a huge surplus of flour. Paying for bread seems sick and wrong. Especially when you have a Kitchenaid to do the mixing.
posted by Meg at 9:54 AM
1 Comments:
hey you can do this to help speed up that there rising process....turn on your oven to 200 (or less if you can...like right around 150) plop in an oven proof bowl of cold H2O under the rack where you are going to put the dough....grease inside of bowl well and put in dough...grease the top well too...cover with wrap or towel and let it go in the oven with the door cracked open...should cut the rising time in about 1/2....hope this helps...also try putting in and extra 1/2 more of yeast if you want it really high or to rise faster....
Love ya and i'm almost done with the sweater....i gotta get the zipper still though...call me slow...waayy too many birthdays around here...had to make a poncho for my friends tanyas little girl...i'm gonna post a pic of it on my blog so you can see it...love ya c
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