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Old 05-22-2011, 06:29 PM   #11
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When I make bread I let the dough sit in the mixing bowl before kneading but after mixing about 20 minutes. Once the kneading is done I have a plastic bowl I use cause, well, I know what doubling looks like in it.

When I loaf the bread it goes into metal bread pans.

I really think this whole metal kills yeast thing is an urban legend.
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Old 05-22-2011, 07:20 PM   #12
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I mix dough for bagels and pizza in my KA mixer. After kneading, I dump the dough ball onto the counter, oil the bowl and put the dough back. Then I flip it around to coat all surfaces and cover it with plastic wrap.
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Old 05-22-2011, 07:44 PM   #13
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i do a combination of things. use the bowl i mix in for first proofing. lift, spray and back in it goes. i do spray top and cover with tea towel. the bowl is glass. i can eyeball the rise. sometimes in the 200 degree heated oven, sometimes not if weather is very warm. the bread i baked a couple days ago only had one rise. in sprayed pan, spray top, tea towel and into the warm oven. i have a dough hook on mixer but it is not very effective. if metal harms yeast wouldn't the dough hook be a problem?
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Old 05-22-2011, 08:06 PM   #14
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My understanding is, and I may be wrong, that it's not an immediate kind of thing, but over the course of a number of hours, and depends on the humidity. Something like a catalytic chemo-electrical flow... but as someone has already said, it may just be an urban legend. All I know is that I don't need any more problems to deal with. I make enough of my own while baking! Why mess with success.
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Old 05-22-2011, 08:12 PM   #15
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Quote:
Originally Posted by Selkie View Post
My understanding is, and I may be wrong, that it's not an immediate kind of thing, but over the course of a number of hours, and depends on the humidity. Something like a catalytic chemo-electrical flow... but as someone has already said, it may just be an urban legend. All I know is that I don't need any more problems to deal with. I make enough of my own while baking! Why mess with success.
It would explain my problems with bread.

I used to bake all our bread when I lived in the country. I used plastic bowls to let the dough rise. It was all I could afford.

Now I have a whole battery of stainless steel bowls. That's what I have used more recently, with poor results. Hmmm
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Old 05-22-2011, 08:16 PM   #16
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Quote:
Originally Posted by Selkie View Post
My understanding is, and I may be wrong, that it's not an immediate kind of thing, but over the course of a number of hours, and depends on the humidity. Something like a catalytic chemo-electrical flow... but as someone has already said, it may just be an urban legend. All I know is that I don't need any more problems to deal with. I make enough of my own while baking! Why mess with success.
You may have touched on something, Selkie. Maybe in a four hour bread it doesn't matter, but if you are proofing overnight... maybe it does.

It made me think of when I was a kid and watching "Family Affair". You know, Uncle Bill, Jody, Buffie, Sissy and Mr French.
Anyway, Mr French was tearing lettuce and the two kids asked him why he wasn't cutting it. He replied, Because the knife leaves a metal taste. They replied, Then why are you putting it in a metal bowl.

Funny the things you remember.
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