what is the best way to proof bread? of coarse from home with out a proofer
218803
I put the yeast in warm water with a pinch of sugar and a little flour. When the yeast begins bubbling, you can add remaining ingredients. I strongly recommend Saf-instant yeast which is available at Amazon. It never fails; I make more than 50 loaves of bread a year and never have had a failed batch with Saf yeast.
218804
I put the dough in a Styrofoam cooler with a 60 watt light and dimmer switch. In the top I place a therometer. The temperature is regulated with the dimmer switch. If the bowl with the dough won't fit, set it on an upside down in the bottom. I have used this for years. Works great and cost minimal.
218805
Proofing means rising. The first rising would be in a large bowl covered with plastic wrap or a towel. The second rise would be in the baking pan itself (if you are using one). Form the punched down dough into a rough loaf shape and let rise in the pan, again with the covering, until it doubles in size or rises above the top of the pan. if you are using a recipe, there should be guidelines for rising. Sorry, I can't be more specific without more detail about what you are making.
218806
I have had success putting the dough in an oven with the oven light on as a heat source. Of course many of the recipes require you to pre heat the oven for up to an hour before you start baking so you need a spare oven to do it my way. Feel free to laugh, but I have also put it in the trunk of my car, in the summer of course!
1632642
I have used it in the 5 minute a day recipe...worked great, keeps the bread fresh longer. Hope that helps. Good luck
1979341
You don't feed your sourdough? Interesting. I suppose you could leave it running forever, but I wouldn't. At $150 a pop, that's an expensive way to keep your culture going.. try another method. How did they do it before proofers? :)
1710188
A wet bread dough is more difficult to handle than traditional bread dough that you knead until smooth. But it is the high water to flour ratio in rustic breads that forms the European style crust. Most recipes that I use suggest refrigerating the dough overnight. While it is still cold, turn out on a floured board. Sprinkle flour on top of the mound of dough and lightly incorporate flour around the sides, just until you can form into the desired shape. No kneading, as you want the center to remain a wet, shaggy dough. This is what works for me and I bake this type bread every week.
244559
You're looking for a proofer. This fridge will not work for that; the temperature is not adjustable in that sense.Try this: Folding Bread Proofer and Yogurt Maker
787216
GREAT!...I've noticed that bread, english muffins and other bread type products last alot longer (as long as they are sealed good) using this box.It also LOOKS GOOD (I didn't want the shiny chrome one) simply because they are ALMOST IMPOSSIBLE to keep clean N smudge proof.
2014493
I use bread machine yeast. It comes in a small jar and I use about a teaspoon more than the recipes call for.
497002
To get a crisp crust, you need to use a baking stone or a special baguette pan. Preheat the oven to 500 degrees for at least half an hour. Just before putting the bread in the oven, slash with a sharp knife or razor, lightly spray with water and pop it in. After ten minutes, reduce the heat to 400 and turn the bread front to back. Bake another 15-20 minutes. A slim baguette can be done at this point, a fatter one will take longer. When the bread looks toasty brown, take the temperature of the bread with an instant read thermometer (essential for anyone who bakes). When the internal temp reaches 205-210, it's done. Cool on a rack for at least 30 minutes. To get a crisp crust, you need to use a baking stone or a special baguette pan. Preheat the oven to 500 degrees for at least half an hour. Just before putting the bread in the oven, slash with a sharp knife or razor, lightly spray with water and pop it in. After ten minutes, reduce the heat to 400 and turn the bread front to back. Bake another 15-20 minutes. A slim baguette can be done at this point, a fatter one will take longer. When the bread looks toasty brown, take the temperature of the bread with an instant read thermometer (essential for anyone who bakes). When the internal temp... » Read More To get a crisp crust, you need to use a baking stone or a special baguette pan. Preheat the oven to 500 degrees for at least half an hour. Just before putting the bread in the oven, slash with a sharp knife or razor, lightly spray with water and pop it in. After ten minutes, reduce the heat to 400 and turn the bread front to back. Bake another 15-20 minutes. A slim baguette can be done at this point, a fatter one will take longer. When the bread looks toasty brown, take the temperature of the bread with an instant read thermometer (essential for anyone who bakes). When the internal temp reaches 205-210, it's done. Cool on a rack for at least 30 minutes. « Show Less
832117
Someone posted this on Walmart's Q&A about this DDO... A: Yes, this can be used to bake bread. There are many different recipes available, with many, many variations. Here is a basic home baked bread recipe: 1 1/4 cup warm water 1 package active dry yeast 2 tbsp soft shortening 2 tsp salt 2 tbsp sugar 3 cups sifted flower Pour warm water into large mixing bowl. Sprinkle yeast over water, stir until dissolved. Add shortening, salt, sugar and 1 1/2 cups flour. Beat 2 minutes at medium speed of electric mixer. Scrape sides and bottom of bowl often. Stir in remaining flour and beat with a spoon until smooth, 1 1/2 minutes. Scrape batter from the sides of the bowl. Cover dough with clean cloth and let rise in a warm place, free from draft until doubled in bulk, about 30 minutes. When batter has risen, stir down by beating about 25 strokes. Spread batter in a greased Dutch oven. Batter will be sticky. Let rise in warm place until batter reaches 1/4" from top of pot, about 40 min. Bake in oven at 375F for 45 to 50 minutes until golden brown. When done, brush top with butter while still hot. Posted By Lodge Product Expert
142875
Yes, as long as the product you are proofing doesn't contain any solids - this should work for you.
918594
Yes. This will work just fine in a bread machine. There is no need (no pun intended) to proof the yeast first. Just add the amount required for your recipe to the flour mixture and you're all set.
181741
Grandpa taught me MANY years ago to run a few broken pieces of dry bread through a grinder as the last thing before taking it apart to clean it. The slightly abrasive and adsorbent bread seems to scour the drive worm, cutter, and plate pretty good. You still need to wash it, tho!
431657
I use this recipe: 2 pound loaf of wheat bread 1 2/3 cup water 2 Tbsp. butter softened (I actually use olive oil) 1/3 cup firmly packed light brown sugar (I actually use Splenda brown sugar) 2 Tsp. Salt 4 2/3 cups Whole wheat flour 3 Tsp. Bread machine yeast Sometimes I will add a 1/2 cup of blueberries -Place ingredients into bread pan in this order: water, butter, sugar, salt and flour -with finger, make a small indentation on one side of flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients. (If adding blueberries, I add them to the other side.) - select whole wheat on bread maker
275480
You definitely should NOT put this in the ovenThis basket is used purely for the proofing stage, not the cooking stage. After the bread is proofed, you turn the bread out on or into whatever cooking vessel you want to use for bakingThis basket would definitely quickly get destroyed in the oven
1047880
Put warm water with a little dishwashing detergent and let it soak. I've been lightly coating the blades and inside of pan with cooking oil. It helps the bread come out of the pan easier, too.
275479
You definitely should NOT put this in the oven This basket is used purely for the proofing stage, not the cooking stage. After the bread is proofed, you turn the bread out on or into whatever cooking vessel you want to use for baking This basket would definitely quickly get destroyed in the oven
244557
You're looking for a proofer. This fridge will not work for that; the temperature is not adjustable in that sense. Try this: http://www.amazon.com/Folding-Bread-Proofer-Yogurt-Maker/dp/B005FCZMU6/ref=sr_1_1?ie=UTF8&qid=1405044601&sr=8-1&keywords=proofer