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Old 09-24-2008, 10:19 AM   #31
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Quote:
Originally Posted by suziquzie View Post
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?????
Well, the air wasn't on and it has been cool here and outside? We have waaaaay too many squirrels

I'll try again today - it's just flour, water, and a bit of yeast and salt

Can anyone tell me why the bread stayed pasty white? I think, anyway, it was from too much raw flour on the outside.

Thanks for the inside temp of the bread - that will help a lot. I only left it in there hoping it would brown up a bit - - - - - it didn't

And the second rise - on the cookie sheet - requires no covering?
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Old 09-24-2008, 10:27 AM   #32
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If I remember the vid right, his loaves looked kinda light colored. Not like they would if you cooked them in a covered DO like the NYT bread calls for.
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Old 09-24-2008, 11:11 AM   #33
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Mine were Casper white!! The only color to them was spotted, on the bottom
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Old 09-24-2008, 11:13 AM   #34
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KE, did you brush the top with egg wash?
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Old 09-24-2008, 11:56 AM   #35
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KE, did you brush the top with egg wash?
I will the next time - I didn't this time.
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Old 09-24-2008, 01:02 PM   #36
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I'm not so sure about the egg wash - my loaves brown nicely without that. How long were they in the oven and at what temperature. I do mine at gas 5 (about 200) and they develop nice crusts - usually about half an hour in the oven.
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Old 09-24-2008, 01:41 PM   #37
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Keep the Yeast Dough WARM

I place my yeast dough in an oven with a bowl of hot water on bottom shelf. The bowl with yeast dough on top shelf. Low enough to leave room for dough to rise.

Check it after first hour...if not rising fast enough....the water may have cooled and you need to replace with hot water.Dough should always be away from drafts and in a WARM spot.
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Old 09-24-2008, 07:47 PM   #38
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My answer is: South America

Usually I turn the oven on, and then when it's preheated I turn it off and leave the dough in the bowl covered on top of the stove.
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Old 09-24-2008, 09:19 PM   #39
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I put it in the laundry room with the dryer drying clothes or in a small bathroom turn the cental heat on a few minutes turn off and shut bathroom door. Reading all the posts I'm thinking plug tub and fill with some hot water as well. I have had no problems regardless of what I do. Maybe you just need to be patient and just place dough in the warmest place you have. Warming the bowl with hot water and then drying bowl you are rising dough in also helps a lot.
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Old 09-25-2008, 05:02 PM   #40
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Warming the bowl with hot water and then drying bowl you are rising dough in also helps a lot.
That's a great idea that I use as well.

FYI, heat is generated during the proofing process. I read somewhere that it's something like 80 F. I think part of my success comes from putting my dough in a plastic shopping bag and tucking the handles under the bowl so no draft gets to the bowl. I sometimes drape a terry cloth dish towel over the top of the bowl as well (the towel cover shows up in a lot of bread recipes). When I remove the bowl from the bag, there is a lot of condensation inside the bag from the heat the dough gives off.

For those having problems with the dough rising, try this method and see if it helps. I know it's been said before, but the yeast is EXTREMELY important. Using FRESH INSTANT YEAST will cover a multitude of sins.

Joe
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