The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Rosalie's picture

Laurel's Kitchen Bread Book comments on cold oven baking

June 17, 2007 - 9:02am -- Rosalie

I decided to give serious study to my good bread books, and Laurel's floated to the top.

My favored place for proofing is in my gas oven, which I turn on until it just barely registers a temperature rise; then I turn on the oven light, and it maintains a temperature of 80-90 degrees.  Of course, I don't do this when I want a slow rise, but my kitchen is typically 60-65 degrees, so this is great for the final rise or when I'm in a hurry.

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