Rising
Linen Lined Baskets (i.e. as seen in Tartine)
Brod & Taylor Folding Proofer - Total Refund Guarantee
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Brod & Taylor just introduced a Total Refund Guarantee for the home Folding Proofer. Purchase a proofer on-line and use it for up to 30 days. If you are not completely satisfied with the proofer and the results in your own kitchen, return it using a pre-paid return label. Brod & Taylor will refund your original purchase price and full shipping costs.
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Sourdough disappointment
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I can see that sourdough requires a certain amount of chemistry, which may be why I'm not doing well at it (I've never studied chemistry).
I made another attempt at it. My starter is doing quite well. It's USING the starter that's a problem. I used someone's basic dough recipe off this site and let it rise overnight. When it had risen, it was almost liquid, so I added more flour to it and kneaded it vigorously. It turned into a pretty fair-looking round, which I then left to rise again.
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Rise your dough in the microwave
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A quick proof hint for the microwave as seen in a magazine:
Yeast doughs that normally take an hour or more to rise at room temperature can be proofed in the microwave in about 15 minutes. Place the dough in a very large bowl and cover with plastic. Place an 8-ounce cup of water in the back of the microwave with the bowl of dough in the center, and set the power as low as possible (10 percent power). Heat for 3 minutes, then let the dough rest in the microwave for 3 minutes. Heat for 3 minutes longer, then let rest for 6 minutes. The dough will double in bulk.
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Getting a Higher Rise of My Loaf
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Guys,
I'm still a rookie; made 30 loaves of bread this year, and am getting better each time. I kneed my dough.
However, I still struggle with gettig the loaf to rise high, without using a breadpan. The loave do their final rise on Parchment paper. When they've risen, I coat them with butter, slice the top a couple of times and put them in the oven.
While the bread is on it's final rise on the parchment paper, it spreads out and is about 12" long, 5" wide and 2" height.
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Why has starter risen again (after falling once)?
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Good Friday evening, everyone! I'm the "hybrid" starter lady, in case anyone remembers me from my asking about a starter that was a combo of 6-10 different starters (it's still going strong, still have lots of it, it makes wonderful pancakes, but I haven't gotten up the nerve to try bread with it yet... not knowing the hydration percentage for certain scares me. But ohhh does it look VITAL and smells just GRAND!). Haven't posted since then, but now I've got a question for all you "science-types" out there - about a starter (what else.. sigh).
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Reinhart's multigrain -- kaboom!
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On the first fermentation it doubled in less than an hour. In the loaf pan it doubled in half an hour. Add to that the oven spring and I fear it's going to be a very open crumb. I've been striving for this in baguettes but not in sandwich bread. What happened? It stikes me that a whole tablespoon is a lot of yeast, but I doubt it's a typo as this book has been out for a while. Any thoughts?
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Doughs Suddenly Won't Rise - Could Flour Be Bad?
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I've been baking successfully for a few months now, french bread with packaged dried yeast, one loaf every weekday.
Thought I was turning into an expert.
Suddenly my doughs won't rise. No matter how long I leave them.
And they don't suddenly explosively rise and fall down again while I'm not watching. They don't rise. At least as best I can judge.
I've proved my yeast and it is excellent, works no problem.
The ambient temperature around here recently has been usually better than 32C - 89F.
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Peter Reinhardt’s Broom Bread
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I made Peter Reinhardt's Broom Bread yesterday in a batard shape about 10 inches long. Its highest point is 2 1/2 inches. Should it rise higher?
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