"U.S. Janet B." > wrote in message
...
> On Wed, 28 Nov 2018 02:28:22 -0800, "Julie Bove"
> > wrote:
>
>>At least I think so! Two mistakes that I might have made were that the
>>room
>>was likely too cool. I have no heat on. I did set the dough on top of the
>>stove but did not get quite the amount of rise I expected. However, the
>>resulting loaves look exactly like the picture with the recipe. So maybe
>>it
>>should be that way. And I think I added a bit too much AP flour. I started
>>with the lower amount of flour but wound up having to add a bit of water
>>as
>>I kneaded it because rather than it being a soft dough, it was very thick
>>and hard to work with. Or maybe the molasses was the culprit. It was so
>>thick it would barely pour out.
> snip
>
> How did you measure the AP flour? Did you scoop? Or did you stir the
> flour and gently spoon the flour into the measuring device? If you
> scoop you can overload your measure by 25% due to compaction. You can
> put the rising loaves in the oven to rise. Put a wooden spoon handle
> between the oven door and the oven body so that a gap of about 1+ inch
> is created. The oven light will warm the oven interior to help the
> dough rise. Do not close the oven door as it can get too warm with
> the light on.
> Janet US

I don't even own a wooden spoon. I didn't scoop. I poured it from a very
small bag of flour.