On Mon, 29 Sep 2008 14:06:45 -0400, flitterbit <fricafrac@[EMAIL PROTECTED]
>
wrote:
>Dick Margulis wrote:
>> eclipsme wrote:
>>> Yes, I can see that this will control the water better. I guess the
>>> bigger question is, steam or bru****ng water on the bread - does this
>>> work? Are there alternatives that may be better?
>>
>> During proof, you don't want the surface of the bread to dry out. In a
>> commercial bakery, bread is proofed in a closed box into which steam is
>> introduced, resulting in very high humidity. At home, you can try
>> Janet's method of proofing inside a large plastic bag that you've
>> inflated (by blowing into it before you seal it). In fact, you can
place
>> a container of hot water inside the bag with the bread. This works
>> pretty well, but it doesn't keep the surface as wet as a commercial
>> proof box does.
>
>I've never had or used a commercial proofing box so have no basis for
>comparison, but Janet's method -- dough in its proofing bowl into large
>plastic bag, inflate, seal up, with or without a container of boiling
>water in the bag (I use a 2-cup Pyrex measure filled with boiling water)
>-- works wonderfully well in my cool, dry kitchen; the dough's surface
>stays quite moist and there's no skin formation or tearing.
> >
>Oh, and I've been meaning to write for a long time, thanks very much for
>the valuable tip, Janet; it's a terrific addition to my bread-baking
>process!
>
><snipped remainder>
I often use a large plastic bag when I do a long, cool proof/ferment
over night. I stole that idea from Janet & just ran in a colder
direction. (Thanks, Janet!!)
I do think that most folks have an easy way of creating a proof-box,
though, with use of a microwave oven. It is a closed environment that
can be kept warm and moist with a bowl of hot water, or cool and moist
with a spritz of water and a bowl of ice cubes. I have even more temp
control with my over-the-range microwave, as I can turn on the range
light & it keeps things warmer.
Self-cleaning ovens work well, too, though there is more air
circulation and likelihood of skin forming on unprotected dough.
I do admit, though, that I prefer cool rise times to warm ones, even
in the winter. The longer I can get something to proof, the happier I
am.
Boron
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