"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches
Reply
 
Thread Tools Display Modes
 
Old 12-29-2006, 11:27 PM   #151
Executive Chef
 
Half Baked's Avatar
 
Join Date: Jul 2006
Posts: 2,927
My cheddar cheese has been rising for 14 hrs and is HUGE. I've never had the dough absolutely fill my designated NY Times bread bowl. It may be on the floor by morning.
__________________

__________________
Jan
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 12-30-2006, 07:39 AM   #152
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Quote:
Originally Posted by Half Baked
My cheddar cheese has been rising for 14 hrs and is HUGE. I've never had the dough absolutely fill my designated NY Times bread bowl. It may be on the floor by morning.
__________________

__________________
Barb L. is offline   Reply With Quote
Old 12-30-2006, 09:21 AM   #153
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
MMMMM floor bread
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 12-30-2006, 10:00 AM   #154
Executive Chef
 
Half Baked's Avatar
 
Join Date: Jul 2006
Posts: 2,927
Actually, I let it rise so long that it fell by half. I'll see how this turns out.

Last night I thought it was going to look like the Lucy show when her bread just kept coming and coming out of the oven.
__________________
Jan
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 12-30-2006, 01:20 PM   #155
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
For some reason my bread was really sticky when I took it out to due the last rise. Wasn't like this the other two times I made it. Hope I can get it to plop out of this bowl (have a little cormeal on the bottom and top). Clueless -
__________________
Barb L. is offline   Reply With Quote
Old 12-31-2006, 09:55 AM   #156
Senior Cook
 
Essiebunny's Avatar
 
Join Date: Oct 2006
Posts: 473
My cheese loaf is in its tenth hour and looks great!
I'm taking this one to a neighbor tonight. I'm bringing recipes because I know people will want them.
__________________
Essiebunny is offline   Reply With Quote
Old 12-31-2006, 10:01 AM   #157
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I have a cheese loaf and a reg loaf both in the second rise right now. Both look excellent. I relaxed on the timing on these a bit. Usually I got for around 18 hours, but these two are closer to 24. They rose in a warmer environment that usual too as we had the wood stove going so it was nice and toasty in the house.

These will both be brought to our friends house tonight. We are having cheese fondue so the reg bread will go great with that. The other bread we might use for dipping in oil or something else.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 12-31-2006, 11:06 AM   #158
Sous Chef
 
Join Date: Dec 2006
Posts: 905
On another board a poster reports that her husband is increasing the flour by abut 50% and getting a more well formed boule. Just an FYI.

IMPORTANT EDIT. I went back and it turns out he is increasing EVERYthing by about 50% to get the larger boule. Sorry for any confusion.
__________________
Candocook is offline   Reply With Quote
Old 12-31-2006, 11:46 AM   #159
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Wink

Quote:
Originally Posted by Candocook
On another board a poster reports that her husband is increasing the flour by abut 50% and getting a more well formed boule. Just an FYI.
Intresting, gonna try it Mikey ? Let us know if you do !
__________________
Barb L. is offline   Reply With Quote
Old 12-31-2006, 01:12 PM   #160
Executive Chef
 
Half Baked's Avatar
 
Join Date: Jul 2006
Posts: 2,927
The cheese bread is magnificent. Thanks for tossing that idea out, GB.

I was concerned about my bread falling during the rise (mine was about 24hrs) but it rose up fine during the 2 hr rise.

Cando - I think I'll try more flour next time for kicks.
__________________

__________________
Jan
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:31 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.