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Old 09-23-2008, 02:46 PM   #11
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Originally Posted by kitchenelf View Post
Ours is outside
So...get on with it....times-a-wastin!
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Old 09-23-2008, 02:48 PM   #12
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I have been using my microwave for years as a proofing box. I put a microwave-safe bowl with about 2 cups of water inside and heat on HIGH for 3 minutes. Wait about 2 minutes and then put my dough into the microwave. Leave the bowl of water inside. The microwave stays adequately warm for about 1 hour, which is enough time for most dough to rise. I've never had a problem. Never had to reheat the water or add more.

The plus is, the inside of the microwave gets "steam-cleaned." All I have to do is wipe it down.
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Old 09-23-2008, 02:52 PM   #13
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Quote:
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So...get on with it....times-a-wastin!
I'm trying to put off this disaster as long as I can!!!!!!!!!!!! ok - going right now - going to use the microwave trick.
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Old 09-23-2008, 03:26 PM   #14
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Elf, I almost always use the microwave to rise my bread in. I don't turn it on, or anything... just put the covered bowl in and close the door. It's guaranteed to be draft free! I usually also set the timer for an hour and check on it.
Works like a charm!
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Old 09-23-2008, 03:38 PM   #15
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It is rising as we speak. I too set it for 60 minutes. I did go back and put a piece of plastic over the bowl - so, it HAS to be covered? This question is proof (no pun intended), I don't bake.
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Old 09-23-2008, 03:42 PM   #16
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Kitchenelf - trust me on this one. Empty your dishwasher. Start a rinse cycle. As soon as it starts to spray, stop the dishwasher. Leave the water in it (On mine, I hit cancel twice). Put the bread dough in a bowl (First rise) or on a cutting board, or in loaf pans, whichever you are using (Seconf rise). Close the door Hot, humid, no drafts. Works great!!!

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Old 09-23-2008, 05:09 PM   #17
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Elf,
are you in a hurry or would a long slow rise be OK? I let mine go for 4-5 hours and then when I bake I get a much fuller flavor, more of a sour dough taste..It won't hurt the dough...It's very forgiving..

cj
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Old 09-23-2008, 05:50 PM   #18
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It's very forgiving..
Um - any form of dough hates me cj!!!! The next time I think I will use the slow rise method just out of curiosity. I did pinch a tiny bit off during the preparation for the second rise and it's funny you should mention sour dough - that's what it tasted a bit like.

We'll see in about 1 1/2 hours how badly I messed this up. No one understands - I'm a disaster near flour mixed with water and if theirs yeast involved??? My mind is a powerful thing - these things never turn out!
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Old 09-23-2008, 06:15 PM   #19
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It seems like the microwave would be a great place. It's where I've been setting my disasters in breadmaking
I know when I make bread in my breadmachine the yeast action gives off it's own heat. The window on the lid fogs up. I figured the microwave would help hold that heat in.
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Old 09-23-2008, 07:40 PM   #20
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I have been using my microwave for years as a proofing box. I put a microwave-safe bowl with about 2 cups of water inside and heat on HIGH for 3 minutes. Wait about 2 minutes and then put my dough into the microwave. Leave the bowl of water inside. The microwave stays adequately warm for about 1 hour, which is enough time for most dough to rise. I've never had a problem. Never had to reheat the water or add more.

The plus is, the inside of the microwave gets "steam-cleaned." All I have to do is wipe it down.
pretty much do the same thing. if day is very warm, it will rise on the counter.


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