On Sat, 17 Jan 2004 19:38:38 -0700, "Mike Avery"
> wrote:

>Controlling the temperature of the dough as well as the temperature and
>humidity of the proofing area are big factors in this.

Hi Mike,

On that we agree, but please note how frequently in this thread folks
talk about ways of "warming" the dough. In fact, I don't recall too
many comments about accurately measuring the temperature of the dough
or the surrounding environment.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth > wrote:

>On Sat, 17 Jan 2004 19:38:38 -0700, "Mike Avery"
> wrote:
>
>>Controlling the temperature of the dough as well as the temperature and
>>humidity of the proofing area are big factors in this.
>
>Hi Mike,
>
>On that we agree, but please note how frequently in this thread folks
>talk about ways of "warming" the dough. In fact, I don't recall too
>many comments about accurately measuring the temperature of the dough
>or the surrounding environment.
>
>All the best,

Decided to check the loaf I started this morning. Room temp is 69.1.
Internal temp of the dough is 72.4. It doubled in 2 hours just
sitting on the counter in a plastic container with one of the "shower
cap" covers on it.


--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

"The Cook" > wrote in message
...
>
> Decided to check the loaf I started this morning. Room temp is 69.1.
> Internal temp of the dough is 72.4. It doubled in 2 hours just
> sitting on the counter in a plastic container with one of the "shower
> cap" covers on it.
>
>
> --
> Susan N.
>
> There are 10 types of people in the world. Those who understand binary
and those who do not.

You make an excellent point. The dough itself produces heat as it ferments.
If you were to put the bowl or formed loaves in a poofed up plastic bag or
box or similar, you would be very surprised at the amount of heat and
moisture that is generated. Once one learns the techniques of making bread
correctly and stops watching the clock, one finds that bread proceeds
rapidly on its own without additional warmth. A lot of bread is slow to
rise just because it has too much flour or is not kneaded enough.
Janet

"The Cook" > wrote in message
...
> Kenneth > wrote:
>
> >On Sat, 17 Jan 2004 19:38:38 -0700, "Mike Avery"
> > wrote:
> >
> >>Controlling the temperature of the dough as well as the temperature and
> >>humidity of the proofing area are big factors in this.
> >
> >Hi Mike,
> >
> >On that we agree, but please note how frequently in this thread folks
> >talk about ways of "warming" the dough. In fact, I don't recall too
> >many comments about accurately measuring the temperature of the dough
> >or the surrounding environment.
>
>
> Decided to check the loaf I started this morning. Room temp is 69.1.
> Internal temp of the dough is 72.4. It doubled in 2 hours just
> sitting on the counter in a plastic container with one of the "shower
> cap" covers on it.
>
Did you use a lot of yeast to get it to do this? I cannot get my dough to
rise in less than 3-4 hours at this temperature. I never put it in the
refrigerator to rise anymore. After I take it out of the refrigerator after
and overnight and warm it up, it might take all day to rise, ALWAYS too
darned lated to have bread even that day. I certainly would love to have
that second overnight rise IN the refrigerator, but I can't get it right.

So I specifically latched on to the above
"In fact, I don't recall too
> >many comments about accurately measuring the temperature of the dough
> >or the surrounding environment."

thanks,
Dee

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
...
> So I specifically latched on to the above
> "In fact, I don't recall too
> > >many comments about accurately measuring the temperature of the dough
> > >or the surrounding environment."
>
> thanks,
> Dee
Two possibilities I think. My daughter recently complained that she
couldn't get her wheat bread to rise. I noticed that she was taking ice
cold ingredients from storage and mixing the yeast with tepid water. That's
an easy fix. Make sure that the ingredients are room temperature warm and
use water for the yeast according to package instructions and you should end
up with a finished dough that is about 80F--perfect. The other possibility
is that you are using too much flour either in the mixing or kneading, and
the dough is too stiff to rise well--dough doesn't have to look dry and
crumbly to be too dry.
Janet

On Mon, 19 Jan 2004 00:24:31 -0500, Dee Randall wrote:

>After I take it out of the refrigerator after
> and overnight and warm it up, it might take all day to rise, ALWAYS too
> darned lated to have bread even that day.

I have found two things that do this.

I'm using Instant yeast, if this comes in direct contact with cold
water slows things down a lot.

The other is adding the salt too soon after the yeast.

With sourdough, if my starter isn't active enough, it has to be
very active, the dough will just hang.