Any Home Bakers Here?

[cavemanrich]

Soo...

Proofing in general. House is chilly, 66f. What's the conventional wisdom on popping the oven on "warm" and proofing dough on the stove top from the radiant heat? Cheaper than kicking on the heater, and 66 is really nice inside. Just a pain to get dough to rise

This is my method.. I have a gas stove/ oven.
I start it, and after 2 minutes,, I shut off. This timing works for me.
Place my yeast dough in oven, and watch so it doesn't over-proof, and spill out of my container.
If you have electric oven,,,, you may have to experiment with the warmup time.

 

[Aria]

Hi y'all, I've been making sourdough bread for a couple years now , I'm up to 4 loaves a week. I use white and rye for the starter and white,einkorn and spelt for the loaves.

Great looking Breads. I use spelt, Rye, too in my Sourdough.
In my loaves I have 10 Grain Blend from King Arthur and a special Grain Blend I put together. All in family and friends
like The Bread...and I do too.