Adillo303
Head Chef
Has anyone tried this, besides me?
Sometimes, when I make bread and I am not favorably impressed with rising conditions, temp and humidity, in the kitchen, I micro proof.
After the initial kneeding, I coat the inside of a pyrec bowl with a light coat of olive oil. I put the dough ball in there and cover it with a towel. I then give it 25 seconds in the microwave. I take the bowl out and turn the dough ball over. I wait a total of two minutes and give it another 25 seconds. After that, I turn the ball again and wait 15 minutes. A final 25 second cycle and place the covered bowl in a warm place to finish rising. It usually takes a bunch of time of the first rising and into the second rising.
While, I have read that faster may cost flavor, I cannot tell the difference.
As a friend form Brooklyn once said to me "Just askin?"
Sometimes, when I make bread and I am not favorably impressed with rising conditions, temp and humidity, in the kitchen, I micro proof.
After the initial kneeding, I coat the inside of a pyrec bowl with a light coat of olive oil. I put the dough ball in there and cover it with a towel. I then give it 25 seconds in the microwave. I take the bowl out and turn the dough ball over. I wait a total of two minutes and give it another 25 seconds. After that, I turn the ball again and wait 15 minutes. A final 25 second cycle and place the covered bowl in a warm place to finish rising. It usually takes a bunch of time of the first rising and into the second rising.
While, I have read that faster may cost flavor, I cannot tell the difference.
As a friend form Brooklyn once said to me "Just askin?"