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Old 07-29-2008, 02:02 PM   #11
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You will need to put it in a bowl, not directly on the rack........that would be one heck of a mess to clean up!
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Old 07-29-2008, 02:02 PM   #12
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Room temperature should be fine at 78.

Be careful with the oven tricks, you don't want to cook the bread during the rise. In the winter I do sometimes just light the oven (mine is gas, with electric starter) then turn it off once the gas lights and put the dough in to rise with the oven light on. If you have an oven with a pilot, you may not even need to use the light or turn the oven on first.

Another trick is to use a cooler, put the dough in with a container of just boiled water (I use a 2 qt pyrex measure). This creates a nice moist warm atmosphere for the rise. But these tricks are mainly for cool days. In a 78 degree kitchen, I'd probably just let it rise at room temp.
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Old 07-29-2008, 02:05 PM   #13
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Quote:
Originally Posted by marigene View Post
You will need to put it in a bowl, not directly on the rack........that would be one heck of a mess to clean up!
LOL thanks I kind of figured that......I just left it on the kitchen counter, its doing fine, on its second rise & then into the oven!!! Cant wait!!
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Old 07-29-2008, 02:31 PM   #14
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I have a 12" X 18" about 3/4" thick nylon breadboard. I put it in a bowl for the first rise, then I form the loaves on the breadboard (Usually on parchment, or cornmeal) and I can put the whole breadboard in the dishwasher.

I also have a problem with my dough being stolen, this solves that.

AC
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Old 07-29-2008, 02:36 PM   #15
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Bring it here to rise it's like a bazillion degrees in here!
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Old 07-29-2008, 03:42 PM   #16
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I have bread in the oven right now, and it rose on the counter on my pizza peel sitting on 76 degree granite...rose in one hour with no problems. As you bake more breads you'll find that time and temperature/humidity conditions are under "Ideal Conditions," and are really just a guideline to get you started. Heck, my pizza dough raises inside the refrigerator overnight, and I punch it down the next day.

Be sure to post a picture of your first bread for us.

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Old 07-29-2008, 03:47 PM   #17
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Sometimes I put the bowl on a heating pad set to low. Sometimes I wrap it with one of those rice filled bags that you heat up in the microwave (to put on achy muscles). I have also used Katie E's method of putting a big cup of water in the microwave and then heat it to boiling. That heats up the microwave enough that you can put your bowl of dough in there to rise. HTH
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Old 07-29-2008, 03:53 PM   #18
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Thank you everyone for your suggestions!!! I will be making more bread tomorrow so this is all useful info!!
I posted a pic of my bread in a new thread titled "I did it" LOL
Im so excited
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Old 07-30-2008, 11:28 AM   #19
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Interesting........do I put the dough directly on the rack with no bowl?

Only if you want to permanently destroy the machine. The dough will seep out the holes. Use a greased bowl.
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Old 08-30-2008, 06:33 PM   #20
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Put your oven on low...and set the bowl on top of the oven.
Great tip,vera! Thanks!



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