Thursday, July 18, 2013

Hot enough to proof bread

When I woke this morning, we were down to two slices of bread from our weekly loaf, so I chose to make a new loaf, rather than buy one.

Rather than gently pre-heating the oven as a proofing area, I thought I'd try proofing outdoors, under a loose layer of plastic wrap. The two risings each took about half the expected time and the resultant bread has a fantastic crumb.

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