Proving dough

purpleivy

I have an electronic oven probe. When I got my new oven I tested how warm it got.... at normal temperatures. When I was in a hurry with some rolls one day I got it out and tried a low temp. I managed to get it settled at 40C, so put the rolls in there for afew minutes. I sometimes use on top of the dishwasher... solid worktop retains warmth when the dishwasher has been on.

horsechestnut

Put a bowl of very hot water on the bottom of the oven. Oven switched OFF. Cover the bowl of bread dough with cling film and put in the oven. The steam from the water heats the closed oven and makes the dough rise. You will need to experiment with timings.

stefejb

I nuke mine if I'm in a rush. my microwave is beggared and I can only do the express cook so I put that on for a minute - stop it after about 45secs, take out and leave to rise - takes about 30 minutes rising after that (no metal loaf tins please)

nopot2pin

Swan wrote: »

the Vitamin C does make quite a difference doesn't it? & your recipe sounds delicious, right up my street

glad you've had such great results :T:T:T

What does the vitamin C do to it then ??:o

Swan_2

nopot2pin wrote: »

What does the vitamin C do to it then ??:o

I don't know what the scientific explanation is but it makes the dough rise better & usually results in a lighter loaf

you can use it in (crushed) tablet form, or powder ... it's also known as Ascorbic Acid (not to be confused with Citric Acid)

nopot2pin

Swan wrote: »

I don't know what the scientific explanation is but it makes the dough rise better & usually results in a lighter loaf

you can use it in (crushed) tablet form, or powder ... it's also known as Ascorbic Acid (not to be confused with Citric Acid)

Oh... OK.
That sounds good.
Will get some vitamin c next time I am shopping.
Must remember not to get the orangey flavoured ones though

Thanks Swan :T

Fruball

Another tip is to mix your yeast up with quite warm water and the sugar added - leave it on the radiator or similarly warm place for 15 mins then use in your bread recipe.

I always had problems with getting bread to rise until I tried this method.

mk_wotsit

I read on here somewhere that lidl do bread flour. Is it any good? My friend with a BM sticks to Waitrose canadian but it's so expensive, I can't see it working out much cheaper than buying.
I fancy having a go if the cheapo flour is good.

Swan_2

mk_wotsit wrote: »

I read on here somewhere that lidl do bread flour. Is it any good? My friend with a BM sticks to Waitrose canadian but it's so expensive, I can't see it working out much cheaper than buying.
I fancy having a go if the cheapo flour is good.

the Lidl bread flour is excellent

I've always found it better than any of the other supermarket own brands, & better than a lot of the branded ones too

nopot2pin

mk_wotsit wrote: »

I read on here somewhere that lidl do bread flour. Is it any good? My friend with a BM sticks to Waitrose canadian but it's so expensive, I can't see it working out much cheaper than buying.
I fancy having a go if the cheapo flour is good.

I also use Lidl bread flour, and find it to be the best of the supermarket own branded flours.

In Tesco's at the moment they have Doves organic wholemeal flour for 60p for 1.5kg. Not sure if this is a misprice as it didnt have any special offer notices near it. I wish Lidl did a wholemeal/brown bread flour.