Monday, February 13, 2012

On all the bread comments...

Thanks for all the responses, guys. I'll be going over the suggestions. I'm at about 6000 feet altitude so that could have something to do with (makes it awfully hard to cook beans, I know that) and of course the humidity is probably an issue. I'll experiment with more water in the dough. Also I'll knead more next time.

I expect the texture to be more dense than storebought - that's one thing I like about homemade. But these are just bricks of cooked dough, and I know I can do better than that.

ML, expect an email. Thanks for the offer, which I acknowledge you've made before and I didn't respond.

Unreconstructed, your suggestions regarding the dough will be followed to the letter.

I've been warming the oven and letting it rise in there, but it's touch and go. The oven doesn't have a "warm" setting, and since it's fairly small it warms up very quickly. So things have cooled down a lot by the second rising. Didn't think about putting a wet towel in there, though.

All in all, much food for thought. Results will be documented soon.

Thanks again!


Anonymous said...

Leave the oven off and boil a pot of water, stick the pot of water in the oven and close the door. When you bread is ready for rising add to oven.
That should give a moist and warm oven for "proofing" or the rise of the dough

Anonymous said...

Also, if you're rising it in the oven, take it out and preheat the oven before the actual baking. Leaving it in the pre-heating oven while it gets up to temp causes bad results, like over-rising and then falling.

MamaLiberty said...

There are probably as many different "right ways" to bake bread as there are to shoot guns. :)

Experiment and find what works best for you. :)

Anonymous said...

Beans are best cooked in a pressure cooker after soaking a day or two. At sea level the cooking time drops to about 15min.