Re: Plait bread of now.

On Tue, 14 Feb 2006 05:45:03 +0100, "Pandora" <mirybranca@xxxxxxxx>
wrote:


I have an over-the-range microwave that is quite large. I use it as my
proofer. It gets a tad of heat because it has lights underneath and I
put some warm water in a small dish inside and the loaves to proof. It
works best with my bannetons or loaf pans, just because they are
easier to maneuver around, but I had a free-form loaf on parchment in
there over the weekend.

I don't have such a thing :(
BTW doesn't your loaf dry without a bag over?
aNother thing, could you please explain to me the meaning of the words
"Proofer", to proof, proofing , etc...?
Thank you.
Pandora

Aha..."proofing" is just allowing the dough to rise. I cover the
loaves with a damp towel or with plastic wrap.

Boron

Hi Boron,
I had told Pan about retarding the raw loaves in the refrigerator in order
to hold back the final proof. I think she is already proofing in a warm
place.
Janet

Of course, Janet...sorry, I came into the middle of this. I always do
my first proof in the fridge overnight, but I have huge bread bowls
that I cover with plastic wrap. Roseville. Pretty things.

Last weekend's 5 loaves began life Friday night with starters, got
mixed and put into the fridge early Saturday morning, and were taken
out Sunday morning, shaped & final proofed all over the kitchen...some
on the table, some in the microwave, some precariously balanced on a
peel supported on a flour canister.

Yes. I have tried letting my loaf at ambient temperature, only covered with
a dishcloth; but the result, (only after 6-8 hours) was a "perfect" drying
of the loaf surface!
Cheers
Pandora

Damp linen towel works. Just lift it every half hour or so, to make
sure it does not stick, or oil the top of the dough. Or learn to love
plastic wrap.

Boron


.

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