[TheForge] Bread baking OT but with techy content

[Lynn and Susan Lang]

Frosty

Typically the long rise is for the yeast to develop flavor, I am
starting a batch,4 loaves, this morning. I proof in a 65 deg. Oven. The
process will be finished tomorrow. It is basically a starter sometimes
referred to as poolish. The flavor difference is worth the wait.

lynn




-----Original Message-----
From: theforge-bounces at mailman.qth.net
[mailto:theforge-bounces at mailman.qth.net] On Behalf Of Bruce Freeman
Sent: Monday, February 26, 2007 9:16 AM
To: theforge at mailman.qth.net
Subject: [TheForge] Bread baking OT but with techy content

Frosty,
That's easy.  Just let the rising begin, then put it in your vacuum oven
(you DO have a vacuum oven, don't you), apply requisite vacuum to expand
loaf to desired dimensions, then turn on the heat and bake.
Couldn't be simpler. 
I'm pretty sure that's how they make the rolls for Blimpies...
Bruce
NJ

>>> frosty at customcpu.com 2/24/2007 3:00:14 PM >>>
And 1 to post something TOTALLY off topic without 
changing or putting OT in the "subject".

I tried the no knead bread last week but there was NO 
WAY I was going to wait 12-24 hrs. for it to rise. 


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