Bread and temperature--HELP!

[Christy]

Argh! Somebody just told me his Grandma used to let dough rise on the hot water heater. Why didn't I think of that? Too easy, I guess.

 

We usually look for a warm spot for dough to rise. That could be near a radiator of the central heating, on top of the TV (no flatscreen of course ) , top of the fridge near the back produces a fair amount of warmth as well.

Once we had a film-on-demand free for 6 months as a trail thingie. The digital decoder that came with it produced a LOT of heat. Needles to say our dough did very well in those 6 months

[GirlNextDoor]

My bread is funny looking, but,Ii will eat it anyhow. It tastes fine but is only an inch and a half high. NOBODY laugh! OK, go ahead. LOL! I have insomnia and am going to make another batch right now. I have been thinking about it. I will mix the yeast in warm water in a glass measuring cup on top of the dishwasher while I wash dishes. I have the wheat flour salt and 2 tablspoons sugar in the mixing bowl on the stand. I will rise it (covered) on the hot water heater. I'll keep y'all posted.

[GirlNextDoor]

I wish I had a photo of how this yeast water is supposed to look. Right now it looks like beaten egg whites.

[GirlNextDoor]

Violet, could you tell me how many loaves this makes and what sized pan you use?

[GirlNextDoor]

OK, I put half the dough in a Pyrex loaf pan and it did not seem like half the pan like Honey described. I put it in the bigger loaf pan and put in all the dough and baked it for 30 minutes at 375. Here are the results.

[Christy]

GirlNextDoor, you sound real tired. Now step away from the dough and no-one gets hurt

 

The frotty eggwhite resemblance is pretty ok normally. It should get a bit lively anyhow.

 

When first experimenting with sourdough the bread was a few cm high as well. And as hard as a blimming rock I don't mind telling you!

Those familiar with the books of Terry Pratchett, it could have passed for dwarf bread. That's the consistency of it

 

Hey GND, that bread looks really good. So the experiment went good yes?

Now eat something sweet and get your bunbun to bed ya hear?

 

[GirlNextDoor]

I don't think it is done. It seems kinda like banana bread. Tastes OK, though. think it's OK to eat? here is a photo (sans one bite). I went to take a pinch off the corner and the entire crust kinda fell off in my hand.

 

I have read the book about the elf queen.

[Violet]

It says on the recipe, makes one loaf. Didn't I add that ? Sorry if I didn't.

If you will try putting the dry yeast in the dry flour I think it may solve your problem. I never dissolve yeast in water. I think you killed the yeast the first time when it was so flat. I use instant dry yeast. SAF brand.

My computer will not let me enlarge the photo so I can't get a good look at the bread.

Do you check the finished temp. of your bread so you know it is baked properly ?

I take mine up to 190 to 195 and remove it from the oven. I use an instant read thermometer when baking bread.

This is more of a batter, not as dense as a bread you knead, so perhaps the texture was right. Since I can't see it I can't tell for sure.

[edensong]

GND, it looks pretty good from here. I always test by using a knife that comes out clean.

[GirlNextDoor]

That is a good idea, Edensong. Honey says I could have baked it 5 minutes more.

 

Violet, the first time I used 2 loaf pans to make it. There was nothing on the recipe, but, it's OK because I know now. I am gonna make yummy croutons with my first batch. I have a meat thermometer someplace I can use for this. I REALLY like the idea of absolutes because I do not have experience.