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Old 09-26-2008, 12:56 PM   #41
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I cover my dough well with plastic wrap and a tea towel and put it in the cold oven with the light on - it generates just enough heat to do the job.

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Old 09-26-2008, 01:05 PM   #42
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I briefly heat the oven, then shut it off. Put the dough on a sheet pan and wait.

YT, I'll try the candle next time. Thanks.

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Old 09-27-2008, 11:28 PM   #43
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when i was in like 5th grade i baked bread... i cannot bake now, that aside...
bread went into my Parent's oven as was.
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
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Old 09-27-2008, 11:50 PM   #44
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I keep one of those rectangular coolers in the kitchen for just this purpose. Put the dough in the cooler with a teakettle fresh off the stove (on a trivet, of course) and you're in business. I usually reheat the teakettle once every 45 minutes or so.
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Old 09-28-2008, 05:04 AM   #45
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kitchenelf..........I use an old fashioned lamp and place it over the bread dough and they love it.......keep in mind it can get to minus 40 degrees here.........never had a problem
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
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Old 10-28-2008, 11:03 AM   #46
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I am with Dave The Baker - I simply put it in the oven with the oven light on - the light keeps things warm but not hot.

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