"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

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.

Boron

"Boron Elgar" > wrote in message
...
> 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.
>
> Boron

Hi Boron,
I had told Pan about retarding the raw loaves in the refrigerator in order
to hold back the final proof. I think she is already proofing in a warm
place.
Janet

"Janet Bostwick" > ha scritto nel messaggio
...
>
> "Boron Elgar" > wrote in message
> ...
>> 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

GREAT IDEA! Perhaps I will try just today.
Thank you VERY VERY much
Pandora
>>>
>>
>>
>> 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 don't have such a thing
BTW doesn't your loaf dry without a bag over?
aNother thing, could you please explain to me the meaning of the words
"Proofer", to proof, proofing , etc...?
Thank you.
Pandora
>>
>> Boron
>
> Hi Boron,
> I had told Pan about retarding the raw loaves in the refrigerator in order
> to hold back the final proof. I think she is already proofing in a warm
> place.
> Janet

Yes. I have tried letting my loaf at ambient temperature, only covered with
a dishcloth; but the result, (only after 6-8 hours) was a "perfect" drying
of the loaf surface!
Cheers
Pandora
>
>

"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

"Janet Bostwick" > ha scritto nel messaggio
...
>
> "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 remember another thing to ask you: can I put my loaf over a tray, instead
of in a pan?
Pandora

"Boron Elgar" > ha scritto nel messaggio
...
> On Mon, 13 Feb 2006 21:22:03 +0100, "Pandora" >
> wrote:
>
>>
>>Thank you for this recipe. Mine is similar, very similar. I want to try
>>sometimes also your recipe. I save it.
>>Cheers
>>Pandora
>
> Enjoy!

I surely enjoy it ))
Many thanks
Pandora

------------------------------------------------------------------------------------
>
> Boron
>>------------------------------------------------------
>>
>>"Boron Elgar" > ha scritto nel messaggio
. ..
>>> On Mon, 13 Feb 2006 08:33:35 +0100, "Pandora" >
>>> wrote:
>>>
>>>>
>>>>"Boron Elgar" > ha scritto nel messaggio
m...
>>>>> On Sun, 12 Feb 2006 19:57:35 +0100, "Pandora" >
>>>>> wrote:
>>>>>
>>>>>>I have made this "Plait bread" (we call it Pane treccia) with
>>>>>>sourdough
>>>>>>,
>>>>>>eggs and flour.
>>>>>>Over a part of it I have put sesame seeds.
>>>>>>Look:
>>>>>>
>>>>>>
>>>>>>http://i1.tinypic.com/nnr2pj.jpg
>>>>>>
>>>>>>http://i1.tinypic.com/nnr4ea.jpg
>>>>>>http://i1.tinypic.com/nnr4nl.jpg
>>>>>>http://i1.tinypic.com/nnr1au.jpg
>>>>>>http://i1.tinypic.com/nnr1p4.jpg
>>>>>>http://i1.tinypic.com/nnr23b.jpg
>>>>>>http://i1.tinypic.com/nnr2gh.jpg
>>>>>>
>>>>>>Cheers
>>>>>>Pandora
>>>>>>
>>>>>
>>>>>
>>>>> I make a Jewish bread called "challah" that is braided. The dough is
>>>>> similar to that of brioche.
>>>>>
>>>>> http://i1.tinypic.com/nofwqx.jpg
>>>>
>>>>WONDERFUL!!!!!! The shape is Perfect!!!
>>>>Can I ask you the recipe to compare it with mine?
>>>>Pandora
>>>>>
>>>>> Boron
>>>>
>>>
>>> It calls for granulated yeast, but I prefer using fresh yeast for this
>>> recipe. It also is not strictly traditional as a Jewish recipe as I
>>> use butter in it.
>>
>>I have used butter, too. And also eggs.
>>>
>>> Boron
>>>
>>> Challah
>>>
>>>
>>> 1 cup warm water (105° to 115°F/40° to 45°C)
>>> 2 pkgs (8 grams each) active dry yeast
>>> 2 tablespoons sugar
>>> 1/3 cup butter, softened
>>> 1-1/4 teaspoons salt
>>> 4-1/2 to 5 cups bread flour
>>> 4 eggs
>>> 1 teaspoon water
>>> poppy seeds, optional
>>>
>>>
>>> Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast, stir
>>> until dissolved. Add remaining water, sugar, margarine, salt, and 1-
>>> 1/2 cups flour and blend well. Stir in 3 eggs, 1 egg white (reserve 1
>>> yolk), and enough remaining flour to make soft dough. Knead on
>>> lightly floured surface until smooth and elastic, about 6 to 8
>>> minutes. Place in greased bowl, turning to grease top. Cover, let
>>> rise in warm, draft-free place until doubled in size, about 30 to 45
>>> minutes.
>>>
>>>
>>> Punch dough down. Remove dough to lightly floured surface, divide in
>>> half. Set aside 1 half. Divide remaining half into 2 pieces, one
>>> about 2/3 of the dough and the other about 1/3 of the dough. Divide
>>> larger piece into 3 equal pieces and roll to 12-inch ropes. Place
>>> ropes on greased baking sheet and braid. Pinch ends to seal. Divide
>>> remaining piece into 3 equal pieces. Roll to 10-inch ropes and braid.
>>>
>>>
>>> Place small braid on large braid. Pinch ends firmly to seal and secure
>>> to large braid. Repeat with remaining dough to make second loaf.
>>> Cover, let rise in warm, draft-free place until doubled in size, about
>>> 30 to 45 minutes.
>>>
>>>
>>> Beat reserved egg yolk with 1 teaspoon water and brush over loaves.
>>> Sprinkle with poppy seed if desired. Bake at 400°F/200°C for 20 to
>>> 25 minutes or until done, switching positions of sheets in oven
>>> halfway through baking time. Remove from sheets and let cool on wire
>>> racks.
>>>
>>>
>>
>

"Pandora" > wrote in message
...
snip
> I remember another thing to ask you: can I put my loaf over a tray,
> instead of in a pan?
> Pandora
yes. Or even a basket.. Proof is the final rise of a raw dough, the rise
that occurs when the dough is shaped into a loaf. Try this useful link
http://planeguy.mine.nu/bread/index....on=faq&page=88
Janet

On Tue, 14 Feb 2006 05:45:03 +0100, "Pandora" >
wrote:


>>> 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 don't have such a thing
>BTW doesn't your loaf dry without a bag over?
>aNother thing, could you please explain to me the meaning of the words
>"Proofer", to proof, proofing , etc...?
>Thank you.
>Pandora

Aha..."proofing" is just allowing the dough to rise. I cover the
loaves with a damp towel or with plastic wrap.
>>>
>>> Boron
>>
>> Hi Boron,
>> I had told Pan about retarding the raw loaves in the refrigerator in order
>> to hold back the final proof. I think she is already proofing in a warm
>> place.
>> Janet

Of course, Janet...sorry, I came into the middle of this. I always do
my first proof in the fridge overnight, but I have huge bread bowls
that I cover with plastic wrap. Roseville. Pretty things.

Last weekend's 5 loaves began life Friday night with starters, got
mixed and put into the fridge early Saturday morning, and were taken
out Sunday morning, shaped & final proofed all over the kitchen...some
on the table, some in the microwave, some precariously balanced on a
peel supported on a flour canister.
>
>Yes. I have tried letting my loaf at ambient temperature, only covered with
>a dishcloth; but the result, (only after 6-8 hours) was a "perfect" drying
>of the loaf surface!
>Cheers
>Pandora

Damp linen towel works. Just lift it every half hour or so, to make
sure it does not stick, or oil the top of the dough. Or learn to love
plastic wrap.

Boron

On Tue, 14 Feb 2006 05:49:15 +0100, "Pandora" >
wrote:

>
>"Boron Elgar" > ha scritto nel messaggio
.. .
>> On Mon, 13 Feb 2006 21:22:03 +0100, "Pandora" >
>> wrote:
>>
>>>
>>>Thank you for this recipe. Mine is similar, very similar. I want to try
>>>sometimes also your recipe. I save it.
>>>Cheers
>>>Pandora
>>
>> Enjoy!
>
>I surely enjoy it ))
>Many thanks
>Pandora


Baking bread is a great comfort and pleasure to me. I find it relaxing
and rewarding. Once you get comfortable with the basic techniques, you
can get very creative with your recipes, relying on look and feel of
the dough, various proofing times and baking methods.. It can be a lot
of fun.

Boron

"Boron Elgar" > wrote in message
...
snip
>>>
>>> Hi Boron,
>>> I had told Pan about retarding the raw loaves in the refrigerator in
>>> order
>>> to hold back the final proof. I think she is already proofing in a warm
>>> place.
>>> Janet
>
> Of course, Janet...sorry, I came into the middle of this. I always do
> my first proof in the fridge overnight, but I have huge bread bowls
> that I cover with plastic wrap. Roseville. Pretty things.
>
> Last weekend's 5 loaves began life Friday night with starters, got
> mixed and put into the fridge early Saturday morning, and were taken
> out Sunday morning, shaped & final proofed all over the kitchen...some
> on the table, some in the microwave, some precariously balanced on a
> peel supported on a flour canister.
>>
>>Yes. I have tried letting my loaf at ambient temperature, only covered
>>with
>>a dishcloth; but the result, (only after 6-8 hours) was a "perfect"
>>drying
>>of the loaf surface!
>>Cheers
>>Pandora
>
> Damp linen towel works. Just lift it every half hour or so, to make
> sure it does not stick, or oil the top of the dough. Or learn to love
> plastic wrap.
>
> Boron
>
No problem. Roseville? Not the expensive, collectible stuff? I have
visions of $30,000 bowls teetering all over your kitchen, just ready to
crash. Tell me it isn't so. ;o}
Janet

"Janet Bostwick" > ha scritto nel messaggio
...
>
> "Boron Elgar" > wrote in message
> ...
> snip
>>>>
>>>> Hi Boron,
>>>> I had told Pan about retarding the raw loaves in the refrigerator in
>>>> order
>>>> to hold back the final proof. I think she is already proofing in a
>>>> warm
>>>> place.
>>>> Janet
>>
>> Of course, Janet...sorry, I came into the middle of this. I always do
>> my first proof in the fridge overnight, but I have huge bread bowls
>> that I cover with plastic wrap. Roseville. Pretty things.
>>
>> Last weekend's 5 loaves began life Friday night with starters, got
>> mixed and put into the fridge early Saturday morning, and were taken
>> out Sunday morning, shaped & final proofed all over the kitchen...some
>> on the table, some in the microwave, some precariously balanced on a
>> peel supported on a flour canister.

Ohhhhhhhhhhhhhhhhhhhhhhhhhhhh! How much bread do you it?
[CUT]
Pandora

"Boron Elgar" > ha scritto nel messaggio
...
> On Tue, 14 Feb 2006 05:49:15 +0100, "Pandora" >
> wrote:
>
>>
>>"Boron Elgar" > ha scritto nel messaggio
. ..
>>> On Mon, 13 Feb 2006 21:22:03 +0100, "Pandora" >
>>> wrote:
>>>
>>>>
>>>>Thank you for this recipe. Mine is similar, very similar. I want to try
>>>>sometimes also your recipe. I save it.
>>>>Cheers
>>>>Pandora
>>>
>>> Enjoy!
>>
>>I surely enjoy it ))
>>Many thanks
>>Pandora
>
>
> Baking bread is a great comfort and pleasure to me. I find it relaxing
> and rewarding. Once you get comfortable with the basic techniques, you
> can get very creative with your recipes, relying on look and feel of
> the dough, various proofing times and baking methods.. It can be a lot
> of fun.

Yes I agree. I have begun my experiment and I want to continue. It's so an
exiting job to make bread.
Pandora
>
> Boron

"Boron Elgar" > ha scritto nel messaggio
...
> On Tue, 14 Feb 2006 05:45:03 +0100, "Pandora" >
> wrote:
>
>
>>>> 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 don't have such a thing
>>BTW doesn't your loaf dry without a bag over?
>>aNother thing, could you please explain to me the meaning of the words
>>"Proofer", to proof, proofing , etc...?
>>Thank you.
>>Pandora
>
> Aha..."proofing" is just allowing the dough to rise. I cover the
> loaves with a damp towel or with plastic wrap.

Oh I have understand! Thank you. Could you please give me a synonime of the
verb "To proof"?
pandora

"Janet Bostwick" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
> snip
>> I remember another thing to ask you: can I put my loaf over a tray,
>> instead of in a pan?
>> Pandora
> yes. Or even a basket.. Proof is the final rise of a raw dough, the rise
> that occurs when the dough is shaped into a loaf. Try this useful link
> http://planeguy.mine.nu/bread/index....on=faq&page=88
> Janet
Ahhhhhhhhhhhhhhhhhhhhhhhhhh! Ok! The final rise of the raw loaf!!! OK
Thank you!
Pandora
>
>

"Janet Bostwick" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
> snip
>> I remember another thing to ask you: can I put my loaf over a tray,
>> instead of in a pan?
>> Pandora
> yes. Or even a basket.. Proof is the final rise of a raw dough, the rise
> that occurs when the dough is shaped into a loaf. Try this useful link
> http://planeguy.mine.nu/bread/index....on=faq&page=88
> Janet

Thank you for this interesting link. I will see.
Pandora
>
>

"Pandora" > wrote in message
...
>
snip
>>> I remember another thing to ask you: can I put my loaf over a tray,
>>> instead of in a pan?
>>> Pandora
>> yes. Or even a basket.. Proof is the final rise of a raw dough, the
>> rise that occurs when the dough is shaped into a loaf. Try this useful
>> link http://planeguy.mine.nu/bread/index....on=faq&page=88
>> Janet
>
> Thank you for this interesting link. I will see.
> Pandora
There is a vocabulary included under "Basic Concepts" on the left side of
the page. I think you might enjoy "Basic Concepts" and "Techniques."
Janet

"Janet Bostwick" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
> snip
>>>> I remember another thing to ask you: can I put my loaf over a tray,
>>>> instead of in a pan?
>>>> Pandora
>>> yes. Or even a basket.. Proof is the final rise of a raw dough, the
>>> rise that occurs when the dough is shaped into a loaf. Try this useful
>>> link http://planeguy.mine.nu/bread/index....on=faq&page=88
>>> Janet
>>
>> Thank you for this interesting link. I will see.
>> Pandora
> There is a vocabulary included under "Basic Concepts" on the left side of
> the page. I think you might enjoy "Basic Concepts" and "Techniques."
> Janet

Thank you. You are very kind!
Pandora
>
>

"Pandora" > wrote in message
...
snip
> Thank you. You are very kind!
> Pandora
>>
Not at all. . .we are trying to make it helpful to all skill levels of bread
bakers.
Janet

On Tue, 14 Feb 2006 05:27:27 -0700, "Janet Bostwick"
> wrote:

>
>"Boron Elgar" > wrote in message
.. .

>> Damp linen towel works. Just lift it every half hour or so, to make
>> sure it does not stick, or oil the top of the dough. Or learn to love
>> plastic wrap.
>>
>> Boron
>>
>No problem. Roseville? Not the expensive, collectible stuff? I have
>visions of $30,000 bowls teetering all over your kitchen, just ready to
>crash. Tell me it isn't so. ;o}
>Janet
>


It isn't so. <G>

Roseville can be collectible, but this is just an everyday bread bowl.
They still make a lot of pottery. The sour dough crock King Arthur
used to sell (they have a fancier one now) is the same Roseville
pattern. Nothing exotic like the really fabulous flower stuff, just a
good crockery proofing bowl with a old fashioned looking spatter
pattern.

I have an Electrolux Magic Mill and that sucker holds a ton of dough.
The big bowl is perfect for it. I generally have 8+ lbs of dough in
there.

I bought it up in Mystic, CT maybe 10-12 years ago. I bet it wasn't
more than $25.

Boron

On Tue, 14 Feb 2006 20:07:59 +0100, "Pandora" >
wrote:

>
>"Janet Bostwick" > ha scritto nel messaggio
...
>>
>> "Boron Elgar" > wrote in message
>> ...
>> snip
>>>>>
>>>>> Hi Boron,
>>>>> I had told Pan about retarding the raw loaves in the refrigerator in
>>>>> order
>>>>> to hold back the final proof. I think she is already proofing in a
>>>>> warm
>>>>> place.
>>>>> Janet
>>>
>>> Of course, Janet...sorry, I came into the middle of this. I always do
>>> my first proof in the fridge overnight, but I have huge bread bowls
>>> that I cover with plastic wrap. Roseville. Pretty things.
>>>
>>> Last weekend's 5 loaves began life Friday night with starters, got
>>> mixed and put into the fridge early Saturday morning, and were taken
>>> out Sunday morning, shaped & final proofed all over the kitchen...some
>>> on the table, some in the microwave, some precariously balanced on a
>>> peel supported on a flour canister.
>
>Ohhhhhhhhhhhhhhhhhhhhhhhhhhhh! How much bread do you it?
>[CUT]
>Pandora
>


I do not bake every weekend, but when I do bake, I make 5-8 loaves at
a time. I have 2 strapping teenage boys who will eat anything in sight
and a husband who takes sandwiches for his lunch each day.

Oh..I also have a large freezer in the basement.

Boron

On Tue, 14 Feb 2006 14:53:50 -0700, "Janet Bostwick"
> wrote:

>
>"Pandora" > wrote in message
...
>snip
>> Thank you. You are very kind!
>> Pandora
>>>
>Not at all. . .we are trying to make it helpful to all skill levels of bread
>bakers.
>Janet
>


I truly appreciate for all the work that you and the others have put
into that. It is "proofing" to be very helpful. Thanks to you all.

Boron

"Boron Elgar" > wrote in message
...
> On Tue, 14 Feb 2006 05:27:27 -0700, "Janet Bostwick"
> > wrote:
>
snip
>>>
>>No problem. Roseville? Not the expensive, collectible stuff? I have
>>visions of $30,000 bowls teetering all over your kitchen, just ready to
>>crash. Tell me it isn't so. ;o}
>>Janet
>>
>
>
> It isn't so. <G>
>
> Roseville can be collectible, but this is just an everyday bread bowl.
> They still make a lot of pottery. The sour dough crock King Arthur
> used to sell (they have a fancier one now) is the same Roseville
> pattern. Nothing exotic like the really fabulous flower stuff, just a
> good crockery proofing bowl with a old fashioned looking spatter
> pattern.
>
> I have an Electrolux Magic Mill and that sucker holds a ton of dough.
> The big bowl is perfect for it. I generally have 8+ lbs of dough in
> there.
>
> I bought it up in Mystic, CT maybe 10-12 years ago. I bet it wasn't
> more than $25.
>
> Boron

Well that's good. I was going to report you to The Antiques Road Show.
{ 8 pounds of dough is a big, big hunk of dough to handle. I've only
done that a couple of times -- I had to use the aluminum 'tub' that I use
for collecting and processing canning tomatoes -- and every bread pan I own.
Then found out I couldn't retard them well enough to stagger development
time because I don't have enough oven space for all at once. Sigh. . .poor
planning.
Janet

On Tue, 14 Feb 2006 18:13:58 -0700, "Janet Bostwick"
> wrote:

>
>"Boron Elgar" > wrote in message
.. .
>> On Tue, 14 Feb 2006 05:27:27 -0700, "Janet Bostwick"
>> > wrote:
>>
>snip
>>>>
>>>No problem. Roseville? Not the expensive, collectible stuff? I have
>>>visions of $30,000 bowls teetering all over your kitchen, just ready to
>>>crash. Tell me it isn't so. ;o}
>>>Janet
>>>
>>
>>
>> It isn't so. <G>
>>
>> Roseville can be collectible, but this is just an everyday bread bowl.
>> They still make a lot of pottery. The sour dough crock King Arthur
>> used to sell (they have a fancier one now) is the same Roseville
>> pattern. Nothing exotic like the really fabulous flower stuff, just a
>> good crockery proofing bowl with a old fashioned looking spatter
>> pattern.
>>
>> I have an Electrolux Magic Mill and that sucker holds a ton of dough.
>> The big bowl is perfect for it. I generally have 8+ lbs of dough in
>> there.
>>
>> I bought it up in Mystic, CT maybe 10-12 years ago. I bet it wasn't
>> more than $25.
>>
>> Boron
>
>Well that's good. I was going to report you to The Antiques Road Show.
>{

I am probably the antique that needs reporting!


8 pounds of dough is a big, big hunk of dough to handle. I've only
>done that a couple of times -- I had to use the aluminum 'tub' that I use
>for collecting and processing canning tomatoes -- and every bread pan I own.
>Then found out I couldn't retard them well enough to stagger development
>time because I don't have enough oven space for all at once. Sigh. . .poor
>planning.
>Janet
>
That does get tricky. I can fit 3 loaves into my regular convection
oven and I have a large Panasonic micro/convection that is
serviceable, too.

Since so much of what I do is sourdough, there is nothing that rises
so quickly. If I want to get something going faster, then I use the
over-the-range micro to final proof a with a bit of heat for half an
hour or so. Generally, I remove the cold dough from the fridge early
in the AM and bake mid afternoon. The whole grain sourdoughs move ever
so slowly

I did have the plain white sourdoughs out too long last weekend &
wound up with flying crust. The inner texture was so perfect
otherwise, absolutely shiny holes all over it. I had been tempted to
slash them & thought I'd get away with it. I didn't. I am used to
proofing them in one blob and then splitting, turning upright &
baking, like the coccodrillo. That always eliminates the worry of a
flying crust.

Boron

"Boron Elgar" > wrote in message
news snip
> I did have the plain white sourdoughs out too long last weekend &
> wound up with flying crust. The inner texture was so perfect
> otherwise, absolutely shiny holes all over it. I had been tempted to
> slash them & thought I'd get away with it. I didn't. I am used to
> proofing them in one blob and then splitting, turning upright &
> baking, like the coccodrillo. That always eliminates the worry of a
> flying crust.
>
> Boron

Flying Crust!!! Pah!! I think that is still the longest thread over at the
other place. That was my 8 pound dough too. I don't think I'll revisit.
Janet

"Boron Elgar" > ha scritto nel messaggio
...
> On Tue, 14 Feb 2006 20:07:59 +0100, "Pandora" >
> wrote:
>
>>
>>"Janet Bostwick" > ha scritto nel messaggio
...
>>>
>>> "Boron Elgar" > wrote in message
>>> ...
>>> snip
>>>>>>
>>>>>> Hi Boron,
>>>>>> I had told Pan about retarding the raw loaves in the refrigerator in
>>>>>> order
>>>>>> to hold back the final proof. I think she is already proofing in a
>>>>>> warm
>>>>>> place.
>>>>>> Janet
>>>>
>>>> Of course, Janet...sorry, I came into the middle of this. I always do
>>>> my first proof in the fridge overnight, but I have huge bread bowls
>>>> that I cover with plastic wrap. Roseville. Pretty things.
>>>>
>>>> Last weekend's 5 loaves began life Friday night with starters, got
>>>> mixed and put into the fridge early Saturday morning, and were taken
>>>> out Sunday morning, shaped & final proofed all over the kitchen...some
>>>> on the table, some in the microwave, some precariously balanced on a
>>>> peel supported on a flour canister.
>>
>>Ohhhhhhhhhhhhhhhhhhhhhhhhhhhh! How much bread do you it?
>>[CUT]
>>Pandora
>>
>
>
> I do not bake every weekend, but when I do bake, I make 5-8 loaves at
> a time. I have 2 strapping teenage boys who will eat anything in sight
> and a husband who takes sandwiches for his lunch each day.
>
> Oh..I also have a large freezer in the basement.

oH! Do you freesze them sliced or whole?
Pandora
>
> Boron

On Tue, 14 Feb 2006 20:21:43 -0700, "Janet Bostwick"
> wrote:

>
>"Boron Elgar" > wrote in message
>news >snip
>> I did have the plain white sourdoughs out too long last weekend &
>> wound up with flying crust. The inner texture was so perfect
>> otherwise, absolutely shiny holes all over it. I had been tempted to
>> slash them & thought I'd get away with it. I didn't. I am used to
>> proofing them in one blob and then splitting, turning upright &
>> baking, like the coccodrillo. That always eliminates the worry of a
>> flying crust.
>>
>> Boron
>
>Flying Crust!!! Pah!! I think that is still the longest thread over at the
>other place. That was my 8 pound dough too. I don't think I'll revisit.
>Janet


Next time, I am going to take a picture of the bread with that vast
fist-sized tunnel in it (I know it'll happen again), put it on tshirts
and sell them over at the "other place."

Actually, we were thinking of making some sort of stuffed bread with
the loaf. It was perfect for it.

Boron

On Wed, 15 Feb 2006 07:50:37 +0100, "Pandora" >
wrote:

>
>"Boron Elgar" > ha scritto nel messaggio
.. .

>>
>>
>> I do not bake every weekend, but when I do bake, I make 5-8 loaves at
>> a time. I have 2 strapping teenage boys who will eat anything in sight
>> and a husband who takes sandwiches for his lunch each day.
>>
>> Oh..I also have a large freezer in the basement.
>
>oH! Do you freesze them sliced or whole?
>Pandora
>>
>> Boron
>
I freeze them whole. I wait until they are thoroughly cool and the put
them into very large plastic "zipper" bags.

To defrost, I let them come to room temperature and then heat in the
oven to get them crispy on the crust. If I am in a hurry, I microwave
them frozen to defrost, and then put them into the oven to re-heat.

Boron

"Boron Elgar" > wrote in message
...
snip
> Actually, we were thinking of making some sort of stuffed bread with
> the loaf. It was perfect for it.
>
> Boron
Don't you know that if you plan that sort of thing it will never happen
again? The King of Glop and Barry swear that Flying Crust can be avoided by
turning the loaf over before baking.
Janet

"Boron Elgar" > ha scritto nel messaggio
...
> On Wed, 15 Feb 2006 07:50:37 +0100, "Pandora" >
> wrote:
>
>>
>>"Boron Elgar" > ha scritto nel messaggio
. ..
>
>>>
>>>
>>> I do not bake every weekend, but when I do bake, I make 5-8 loaves at
>>> a time. I have 2 strapping teenage boys who will eat anything in sight
>>> and a husband who takes sandwiches for his lunch each day.
>>>
>>> Oh..I also have a large freezer in the basement.
>>
>>oH! Do you freesze them sliced or whole?
>>Pandora
>>>
>>> Boron
>>
> I freeze them whole. I wait until they are thoroughly cool and the put
> them into very large plastic "zipper" bags.
>
> To defrost, I let them come to room temperature and then heat in the
> oven to get them crispy on the crust. If I am in a hurry, I microwave
> them frozen to defrost, and then put them into the oven to re-heat.

You are lucky to have all those space!
Pandora
>
> Boron

On Wed, 15 Feb 2006 17:57:50 +0100, "Pandora" >
wrote:

>
>"Boron Elgar" > ha scritto nel messaggio
.. .
>> On Wed, 15 Feb 2006 07:50:37 +0100, "Pandora" >

>>
>> To defrost, I let them come to room temperature and then heat in the
>> oven to get them crispy on the crust. If I am in a hurry, I microwave
>> them frozen to defrost, and then put them into the oven to re-heat.
>
>You are lucky to have all those space!
>Pandora
>>
>> Boron
>


Having a freezer in addition to the refrigerator is quite a benefit.
It allows me to cook or bake larger recipes and freeze them, so dinner
can be made more easily during the week.

It also helps store the extras from the garden each summer.

Boron

On Wed, 15 Feb 2006 09:26:50 -0700, "Janet Bostwick"
> wrote:

>
>"Boron Elgar" > wrote in message
.. .
>snip
>> Actually, we were thinking of making some sort of stuffed bread with
>> the loaf. It was perfect for it.
>>
>> Boron
>Don't you know that if you plan that sort of thing it will never happen
>again? The King of Glop and Barry swear that Flying Crust can be avoided by
>turning the loaf over before baking.
>Janet
>
Yah, well...advice like that is like the advice people give you about
how to raise your kids based on how they (claim to have) raised
theirs. You thank them politely, and when they leave, go about your
own work.

You're about as accomplished a bread baker as I've come across and we
both know well that sometimes bread baking is an adventure with
unexpected results.

If I had flipped those loaves over, I'd have had sourdough pitas.

Boron

"Boron Elgar" > ha scritto nel messaggio
...
> On Wed, 15 Feb 2006 17:57:50 +0100, "Pandora" >
> wrote:
>
>>
>>"Boron Elgar" > ha scritto nel messaggio
. ..
>>> On Wed, 15 Feb 2006 07:50:37 +0100, "Pandora" >
>
>>>
>>> To defrost, I let them come to room temperature and then heat in the
>>> oven to get them crispy on the crust. If I am in a hurry, I microwave
>>> them frozen to defrost, and then put them into the oven to re-heat.
>>
>>You are lucky to have all those space!
>>Pandora
>>>
>>> Boron
>>
>
>
> Having a freezer in addition to the refrigerator is quite a benefit.
> It allows me to cook or bake larger recipes and freeze them, so dinner
> can be made more easily during the week.

Of course

>
> It also helps store the extras from the garden each summer.

Very lucky! I haven't much space to put a big freezer. But I have two
freezer. One over a fridge, and anoter (with 6 drawer) under the other
fridge.
But they are never enough.
Cheers
Pandora
>
> Boron

"Boron Elgar" > wrote in message
...
> On Wed, 15 Feb 2006 09:26:50 -0700, "Janet Bostwick"
> > wrote:
>
>>
>>"Boron Elgar" > wrote in message
. ..
>>snip
>>> Actually, we were thinking of making some sort of stuffed bread with
>>> the loaf. It was perfect for it.
>>>
>>> Boron
>>Don't you know that if you plan that sort of thing it will never happen
>>again? The King of Glop and Barry swear that Flying Crust can be avoided
>>by
>>turning the loaf over before baking.
>>Janet
>>
> Yah, well...advice like that is like the advice people give you about
> how to raise your kids based on how they (claim to have) raised
> theirs. You thank them politely, and when they leave, go about your
> own work.
>
> You're about as accomplished a bread baker as I've come across and we
> both know well that sometimes bread baking is an adventure with
> unexpected results.
>
> If I had flipped those loaves over, I'd have had sourdough pitas.
>
> Boron

I like your spirit, Boron.
Good post.
Dee Dee