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Old 09-23-2008, 07:48 PM   #21
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Do you know just how much I hate baking?????

I don't think I let the second rise rise long enough.

My bread was white, which I translate into too much raw flour on the outside - white bread is not too appealing! I did let it cook for about 10 additional minutes and had I not done that I think it would have been ok taste wise. Otherwise I thought they were a bit "heavy".

Darn, darn, darn ..... I hate baking! I WILL do this again though!
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Old 09-23-2008, 07:51 PM   #22
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Originally Posted by babetoo View Post
pretty much do the same thing. if day is very warm, it will rise on the counter.


babe
Wow, that's what JoeV does also. I just boil a coffee mug of water in the nuke (1min 33 sec in my machine), put the mug in the corner and put the dough in there with a plastic bag just laying on top of it. In 1 hour or less my dough has at least doubled in size. Just keep the door closed and it does fine. If you must peek (I know some can't resist being nosey), wait at least 45 minutes to do so.

If it's a warm day it sits on the counter.

KEEP YOUR YEAST IN THE FRIDGE OR FREEZER. USE ONLY INSTANT YEAST. BUY IN BULK AND SAVE A FORTUNE. IMHO

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Old 09-23-2008, 09:34 PM   #23
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this may seem awfully dumb... but....
if it's too cold to rise inside due to the air conditioning.....
can't you just put it outside?????
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Old 09-23-2008, 09:42 PM   #24
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Originally Posted by kitchenelf View Post
Do you know just how much I hate baking?????

I don't think I let the second rise rise long enough.

My bread was white, which I translate into too much raw flour on the outside - white bread is not too appealing! I did let it cook for about 10 additional minutes and had I not done that I think it would have been ok taste wise. Otherwise I thought they were a bit "heavy".

Darn, darn, darn ..... I hate baking! I WILL do this again though!
Hey, KitchenElf. You know, I had a friend who was always overcooking her roast beef, because she took it out at the time the recipe said and cut into it, and it was still too red, so she put it back in the oven to "finish." After another 10 minutes, she'd take it out and of course, the carryover cooking would overcook it.

You can check bread with your instant-read thermometer, just like meat. It should be about 190*F. Remove and let cool on a wire rack. HTH.
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Old 09-23-2008, 10:03 PM   #25
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You can check bread with your instant-read thermometer, just like meat. It should be about 190*F. Remove and let cool on a wire rack. HTH.
Amen! I use 200*F, but that's close enough. AS I said before, I always begin checking a new recipe 10 minutes BEFORE the stated bake time. Once I have it dialed in, I write the time on the recipe in my book. REPEATABILITY comes from testing. Since I measure using weight, I can pretty much tell when a new recipe will be done just by comparing the weight of the ingredients. It's kind of neat when you finally have your epiphany.

Joe
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Old 09-24-2008, 02:55 AM   #26
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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.
Yes, it has to be covered, or it will develop an unwanted crust on the top.

Adillo, isn't there too much heat in the dishwasher on rinse? I would be afraid it would kill the yeast.
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Old 09-24-2008, 02:59 AM   #27
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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!
Elf, quit jinxing yourself! You can do it if you think you can, and not if you don't.....
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Old 09-24-2008, 05:04 AM   #28
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Chef June - You can control temp by the water temp. I think that I am looking for 90 - 105. What do you say on temp? Good point though.
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Old 09-24-2008, 08:14 AM   #29
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Thats what I do - put a small saucepan on with water bring to a boil
then take the pot and put it in the oven along with the dough.
make nice warm moist bread rising machine and you didn't even have to go purchased the device.
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Old 09-24-2008, 09:30 AM   #30
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I turn the ovens on and leave the dough rising on top of the cooker. The rear vents vent enough to keep the dough warm and as I have a very small kitchen, the whole place does heat up.
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