The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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berryblondeboys's picture

Why does bread need to go into an oiled bowl to rise?

October 21, 2010 - 5:18am -- berryblondeboys

Maybe I'm doing something totally faux pas, but I never oil the bowl for rising. I mix and knead in the dlx mixing bowl, I remove the hook or the scraper and roller, and then I shape it a bit so I can when it hasĀ  doubled, and then I put the DLX bowl lid over top. When it's doubled, I just grab the mass, and only a tiny bit sticks, I scrape that up, add it to the rest and then fold it a few times for shaping or the second rise, whichever it needs.

qahtan's picture

steaming spritzing in convection oven

April 1, 2009 - 9:44am -- qahtan

What is the point of steaming or spritzing in a convection oven,
convection is a fan that blows hot air around the oven, hot air dries any steam that is in there quickly.

Am I missing some thing here?????, If I were to steam, I would turn
off the convection.
I never convect baked goods, breads, cakes etc. qahtan

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