"Boron Elgar" > ha scritto nel messaggio
...
> On Mon, 13 Feb 2006 15:41:33 -0700, "Janet Bostwick"
> > wrote:
>
>>
>>"Pandora" > wrote in message
...
>>snip
>>
>>> Can the dough rise well inside the bag?
>>
>>> Chers
>>> Pandora
>>
>>You need to leave enough room (or have a large enough bag) so that the
>>dough
>>can rise. You slip the raw loaf that is sitting on a pan of appropriate
>>size into the bag. Once in the bag, if you sort of flap the open edges of
>>the bag, the bag will fill with air. Tie off the bag. This will make a
>>balloon shape with the raw loaf inside.
>>Janet
>>
>
>
> I have an over-the-range microwave that is quite large. I use it as my
> proofer. It gets a tad of heat because it has lights underneath and I
> put some warm water in a small dish inside and the loaves to proof. It
> works best with my bannetons or loaf pans, just because they are
> easier to maneuver around, but I had a free-form loaf on parchment in
> there over the weekend.
I have answered you in my previous post. Thank you Boron.
Pandora
>
> Boron