tag:blogger.com,1999:blog-5648310406783744033.post4974485806385938193..comments2024-03-28T21:50:57.932+00:00Comments on Diary of a (retired) teacher: SundayJoyhttp://www.blogger.com/profile/16116524003944939298noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5648310406783744033.post-6520242407828996752016-04-04T23:10:35.954+01:002016-04-04T23:10:35.954+01:00Give the dough a gentle poke with your finger. If ...Give the dough a gentle poke with your finger. If it's correctly proved it should spring back, but slowly. If it sags, it's over-proved, if it doesn't give it's not ready yet. You just need to persist till you get all the variables right, and get used to how it should look/feel. For my first few months I wrote everything I did down, and changed one thing at a time!<br /><br />Incidentally, I always bake mine in a cast-iron casserole -- lid on to start with, then lid off for the last 15 minutes. High-hydration dough always tends to spread rather than rise when baked on a baking sheet.Veronicahttps://www.blogger.com/profile/15863957299338406459noreply@blogger.comtag:blogger.com,1999:blog-5648310406783744033.post-15028151326959913842016-04-04T07:13:02.267+01:002016-04-04T07:13:02.267+01:00Well I opened the fridge, and there risen nicely w...Well I opened the fridge, and there risen nicely was my loaf waiting for me!! <br />Left it out at room temp for a hour. Baked to perfection! <br />Lovely flavour and perfect crumb! <br />Not sure if it was all overnight - do wonder if frothy yeast helped flavour too! Rachel Flowershttps://www.blogger.com/profile/17875808936389030446noreply@blogger.comtag:blogger.com,1999:blog-5648310406783744033.post-3084608067293989972016-04-03T12:08:50.908+01:002016-04-03T12:08:50.908+01:00I had visions of dough in a bag going round and ro...I had visions of dough in a bag going round and round. Fingers crossed that it works OK. Delaying it like that might give a lovely flavour!<br />J xJoyhttps://www.blogger.com/profile/16116524003944939298noreply@blogger.comtag:blogger.com,1999:blog-5648310406783744033.post-13987134892768046772016-04-03T10:49:42.458+01:002016-04-03T10:49:42.458+01:00
I have an experiment loaf in the fridge! I tried ...<br />I have an experiment loaf in the fridge! I tried the dried active yeast to see if it was still ok. It frothed up ok. But it took two hours to start rising. I even shoved it in the tumble drier - after it had finished of course lol at the image of dough going round. I then kneaded it and shaped it for the tin. Gave it an hour, not much movement - by then could not be faffed and it was late so stuck it in the tin in the fridge. Going to bring it to room temp now and bake! Expecting a brick!!! Rachel Flowershttps://www.blogger.com/profile/17875808936389030446noreply@blogger.com