MY "VERY NORMAL" BREAD

[Katya]

I'm really wanting to try this but am wondering if the dough would rise in the TMX in a cooler climate.  Has anyone tried it that isn't experiencing a heatwave or who isn't in a toasty-warm heated house?? Perhaps I should take it out and use the oven? 

I don't think you can get much cooler than it is here Chelsea    I just left the jug in a warm place (where I would normally put bread dough to rise) and it rose fine.   I'm sorry I can't remember how long it took to rise but I think it may have been about an hour

[isi]

Hi
I live in Portugal - so we dont have that tropical temp. either - lol --
I leave my allways in a warm place! Depending of the kitchen temperature - normally it needs 30 minutes but it may be a bit more in the Winter!

[Chelsea (Thermie Groupie)]

Thanks so much I will try it. I normally can't get my bread to rise enough unless it is in the oven, but I will see how I go. 

[meganjane]

The book that I'm reading now, "Ratio", suggests that bread will always rise, given time. It's even suggested that you can mix it the night before and do the first rise, then leave the prepared loaf in the fridge overnight for the second rise.

[sargo]

Made your bread yesterday, Isi, and it worked wonderfully.  I make a lot of bread but I have to commend your recipe for how easy and fast it is and what a nice loaf it makes.  Actually I made 2 loaves from one batch of dough as there are only 2 of us and I gave the second loaf to my daughter.  Thank you for a great recipe.

[CarolineW]

The book that I'm reading now, "Ratio", suggests that bread will always rise, given time. It's even suggested that you can mix it the night before and do the first rise, then leave the prepared loaf in the fridge overnight for the second rise.

It's true.  I read that in quite a few places over the year, so began to build it into my routines.  I have quite often made my dough at night and left it in the fridge overnight for its first rise.  Heat simply speeds the rising process.   

It's also not unusual for me to make up a batch of dough, stick it in the fridge to rise, and then use it over a period of a few days, just taking what I need for a roll or 2 at a time until I've used it up - thus meaning I have a steady supply of fresh bread without waste (when it's just me eating it). 

The slow rise, etc, make for a better, more developed flavour, too.  Which is a bonus.

[Thermomixer]

Think Andie or Chookie had a fridge bread recipe?  It is something used in restaurants too - prepare at night and then have slow rise and into the oven in the morning.

[Chelsea (Thermie Groupie)]

The book that I'm reading now, "Ratio", suggests that bread will always rise, given time. It's even suggested that you can mix it the night before and do the first rise, then leave the prepared loaf in the fridge overnight for the second rise.

I think it may be a patience and organisation (or lack of) problem for me .  I did make these bread rolls this morning however and they turned out really well.  The 37^o light stayed on for quite a while during the rising stage which would have helped it along nicely.  The dough was popping out of the hole after 40 minutes.  Thanks Isi for this lovely recipe! 

[achookwoman]

Chelsea,  I think you may have discovered a method of proving your bread in a cold climate.   Just leave it in the TMX until it doubles for the first rise.   Setting it at 37 is not going to do the yeast any harm.    In the winter here,  when it is very cold,  I often do the second rise over the sink full of hot water.   The steam and the heat do the trick....so how about the Varoma dish, set the temp. at say 50 -60 and sit your bread on a rack over this, covered with a large cloth.

[Thermomixer]

Sounds perfect.  May have to try it.  I have poached veal liver that need to be at 65 deg in a container in the Varoma with the TMX at 100 deg and kept checking the temp - so should be fine.

[cathy79]

Forgot to say, with my second loaf I cooked it for 30 minutes, took it out of its tin and cooked another 10minutes just on the oven shelf.  It's just fantastic!

[Chelsea (Thermie Groupie)]

Chelsea,  I think you may have discovered a method of proving your bread in a cold climate.   Just leave it in the TMX until it doubles for the first rise.   Setting it at 37 is not going to do the yeast any harm.    In the winter here,  when it is very cold,  I often do the second rise over the sink full of hot water.   The steam and the heat do the trick....so how about the Varoma dish, set the temp. at say 50 -60 and sit your bread on a rack over this, covered with a large cloth.

That's what I was thinking.  This recipe has been helpful in so many ways.  My boys like milled linseed bread (based on the basic EDC bread recipe) and I was thinking I could heat the water to 37^o like this recipe and then proceed on from there.  I don't really worry too much about a second rise, although I usually throw it into a cold oven so I guess it gets a quick rise whilst it is heating up.  I'm a bit slap-dash when it comes to breadmaking but somehow it always seems to turn out ok.

I forgot to mention that I used 180g freshly milled spelt grain and 550g organic bread flour in my batch of rolls (no seeds or kernels this time).  I also used rapadura instead of brown sugar and some dulce flakes as our salt is unrefined. So yummy!!! 

[achookwoman]

Sounds delicious Chelsea,   and oh so healthy.

[isi]

I am so happy to be able to help some people find the simplicity in making a good bread!
I thank all the kind comments
isi

[Ceejay]

Just waiting for my first batch to rise.... and then to shape them!  Looking forward to this!