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Old 01-21-2019, 05:07 PM   #21
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Bread baking seems to have gone full circle, since I started back in the 70s. My early books all had fast recipes - Instablend, Rapid Rise (from the first brand of instant yeast, which is still around today), and probably others I don't remember. I learned early on, that speed does not produce flavor in bread, and later on, the bread books were almost all advocating the slower, often two day approach, to get the best flavor in bread. Now, speed is back, and, though the approach is different (no microwaves then, at least in most kitchens!), the outcome is the same.

Don't forget, the actual time spent on the bread is about the same, even if you start it the morning before.
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Old 01-21-2019, 07:41 PM   #22
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Bread baking seems to have gone full circle, since I started back in the 70s. My early books all had fast recipes - Instablend, Rapid Rise (from the first brand of instant yeast, which is still around today), and probably others I don't remember. I learned early on, that speed does not produce flavor in bread, and later on, the bread books were almost all advocating the slower, often two day approach, to get the best flavor in bread. Now, speed is back, and, though the approach is different (no microwaves then, at least in most kitchens!), the outcome is the same.

Don't forget, the actual time spent on the bread is about the same, even if you start it the morning before.
True true Dave!
I left my KAF recipe for No Knead dough parked in the `fridge for 4 days on the first go around and then 6 days this last loaf.
We preferred 4 day over the 6 ... dunno why, but science is a crazy thing
I decided to make a half recipe and I got two small-ish sized loafs, perfect for the two of us for supper then toast in the morning.
We had sworn off bread for a period of time, but now, Katie Bar The Door!!!
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Old 01-21-2019, 08:04 PM   #23
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...Now, speed is back, and, though the approach is different (no microwaves then, at least in most kitchens!), the outcome is the same...
Except that the microwave isn't being used to make the baking go quicker. It's a sheltered environment to keep the dough warm while it's going through the second rise. We keep out house cool during the winter - about 66 degrees during the daytime. My kitchen counter is cold! I tuck my panned bread into a pre-warmed microwave so it can incubate in a decent amount of time. Definitely easier than bringing down my "colonial" doughboy proofing box* and setting it next to a fireplace fire. Instead, I keep in in our bedroom to continue its modern job of end table.

* (similar to mine, but not exact)
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Old 01-21-2019, 10:50 PM   #24
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My house is cool in the winter, too, but the kitchen is always a few degrees warmer, due to the 8 pilot lights on my range! lol

I do have an electric bread proofer, but that's for sourdough, which is another topic altogether. I rarely use it, but without it, keeping those temps would be difficult.
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Old 01-22-2019, 10:16 AM   #25
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I think she just brought a bowl of water to a boil, to create warmth and humidity, and then put the dough in to proof, with the oven off.



Exactly. I usually put the bowl of water into the microwave to "do its thing" as I shape whatever dough I'm preparing for a final rise. Those few minutes allow the microwave to become nice and warm and cozy. The dough is never baked in the microwave. It's there for the final rise. I can count on at least an hour for rise time.
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Old 01-22-2019, 09:25 PM   #26
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Raspberry cheesecake

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Old 01-22-2019, 11:30 PM   #27
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Looks great, S&P! I've always liked raspberry cheesecake better than strawberry.
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Old 01-24-2019, 12:52 PM   #28
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Marbled mirror cheesecake.

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Old 01-24-2019, 02:26 PM   #29
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I made so garlic toasts for my bruschetta and tapenade to sit on.
Hmmm. I love tapenade, but Iíve never used it as furniture! Do you put a slipcover or something on it before you sit?
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Old 01-26-2019, 03:27 AM   #30
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Wow that looks delicious!
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