The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

humidity

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ratatouille's picture

Cadco XAF-113 - Anybody else using it these days?

February 5, 2013 - 9:45am -- ratatouille

So after reading a review on this site from a couple years ago and seeing photos of what this oven is capable of, I think it would make the perfect secondary oven that will accomplish what we're trying to do.


Anybody else using it these days?  How has it treated you?  Has it ever been out for service?  Would you recommend getting it again?

 

Thanks a ton in advance,

 

 

Matt

spinypineapple's picture

Soft pane siciliano from BBA??

June 30, 2011 - 8:14am -- spinypineapple
Forums: 

Hello! I just baked the Pane Siciliano from BBA, and I'm not sure if the bread is supposed to be so soft! I followed the instructions closely, cutting back on a bit of water as it was extremely wet (and I mean extremely. I tried Bertinet's slap-and-fold, but gave up and did repeated stretch-and-folds at 10 mins intervals until the dough passed the windowpane test.. about 4 reptitions of stretch-and-fold in total)

Barstow Lechef's picture
Barstow Lechef

What is the best humidity for proofing bread in a home made prooferr

coreyjan's picture

Bread doesn't rise as well in the winter. Is it the lack of humidity?

January 11, 2011 - 12:13pm -- coreyjan
Forums: 

I've noticed that during the winter weather, my whole grain bread doesn't rise as well as it does in the warmer months. Could it have something to do with the relative humidity (or lack thereof) in my house and kitchen? It gets VERY dry in the winter here. 


If so, what's the solution? Should I put a pan of water in the oven? Change my baking temperature? Change the ratio of any of my ingredients? Something else?


I welcome any and all input. Thanks!


 


Corey-Jan

cabbagehead's picture
cabbagehead

Well I made the most amazing  4 loaves of whole wheat bread today. It was quite hot out and I was expecting company so I decided to turn on the air conditioning. I then realized it would be better for the bread if I had a warmer and more humid environment so I placed the rising dough out on the patio under the umbrella and covered with a damp towel.  That must have been a perfect scenario for the bread because it rose like crazy. I also think it had something to do with the actual recipe. For the first time I used my Five Roses cookbook which called for a lot more yeast than I was used to (16 grams for 4 loaves). I also prepared a mixture of the yeast, some sugar, some scalded milk and water before hand then mixed eveything together. I've never seen yeast froth up so much! The result was 4 wonderful large loaves of delicious bread that had soft crusts (coated with melted butter just before oven time). The flavour is quite intense and perfect for sandwiches a well as toast (with jam or honey). Tonight my supper consisted of fresh bread, ancient cheddar cheese, red wine and great music. Life is pretty good.

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