The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sponge rise box

metropical's picture
metropical

sponge rise box

I have been doing this with a small bowl of boiled water in the oven with the jar of sponge.

Works great, but I'm concerned about all that moisture in the oven for hours.

I was thinking perhaps a small plastic cooler instead.  Has anyone tried this ?

 

tgrayson's picture
tgrayson

Your oven is filled with moisture every time you bake, roast, or broil. I wouldn't worry about it.

metropical's picture
metropical

true, but not like this.  it sweats to the point that I have put a towel over the interior hinge so it doesn't leak into cabinetry.

and the green mold that forms on the oven racks.  Guess I could remove them, just a bit of a pain to store.

MonkeyDaddy's picture
MonkeyDaddy

he uses for a few of his recipes:  Wrap your starter with a couple towels then set it on a heating pad on the counter top.  It won't have the moisture you're generating, but the temperature will stay consistent.  Not really sure you need the moisture anyway, just cover the container with plastic wrap which will hold moisture in but give when the gas pressure builds.

Mold in your oven sounds scary.

     --Mike

metropical's picture
metropical

covered the sponge jars with paper towel so the mold or phunk doesn't drop.

but the difference that a high amount of moisture makes in both the rise and rise time it's rather large.