What do I do now? (Boo hoo)

G

Gott@ put m3 0n (yerpie)

New member
My gas dryer has a leak that I probably won't be able to fix. It's an
old one with a pilot, and it stays about 90F inside. I don't have to
get the clothes out before they cool and wrinkle because they don't
cool so they don't wrinkle. A replacement will have electric ignition;
no warmth. Even more important (what's a few wrinkles, anyway?) is
that I use it for rising dough. My gas oven has no pilot and can't be
set low enough for rising. What do I do now? Build a rising box?

Jerry
--
Engineering is the art of making what you want from things you can get.
 
"Paul M. Cook" <
I may be what you'd call an experienced bread baker; I've been baking bread
at least once a week for about 10 years. One experience includes having the
bread rise so enthusiastically that it poofed itself into the broiler coils
in the top of the oven. ( That was a mess.) The top rack in the oven is not
a good place for loaves of bread.
Here's a trick I learned from Julia Child. I preheat the oven to 425?,
put the bread in and immediately reset the temp to 325?. Works great.
Don't know why. Don't care. Polly
 
In article
,
Jerry Avins wrote:


Turn your oven on for a minute, turn it off. Put dough inside. Let
rise.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On Apr 25, 9:55?am, Jerry Avins wrote:

I turn my electric oven on at about 200 degrees, which is too hot for
rising on top the stove (the top gets hot) - but, I put down a layer
of baking pans upside down - like 9 x 13, or whatever you have - and
then put my rising dough on top of those, covered with a towel. It
makes the heat a good temp for rising.

N.
 
On Apr 26, 1:13?am, "jmcquown" wrote:


Jill must be short, because for me, a one step process: placing the
dough on top of the fridge, is simpler than her four step process.
Further, it reserves the oven for its intended purpose, baking. When
I've baked bread I bake a lot of it -- I have some baking, some
rising, and am mixing and kneading more, all at the same time.
 
On Apr 26, 7:24?am, "Julie Bove" wrote:

Being able to set the oven temperature accurately is important for
baking. Having an oven thermometer let us know the oven dial was 25
degrees off. Five dollars and one can be yours.

http://www.amazon.com/Taylor-Precis...JUYR/ref=sr_1_7?ie=UTF8&qid=1303829583&sr=8-7

Other thermometers are important for food safety and our budget. We
have two meat thermometers, to make sure that roasts have reached the
proper temperature, and we have a refrigerator thermometer, to make
sure the fridge can hold food as long as possible, while using the
minimum of electricity.
 
On Apr 25, 7:55?am, Jerry Avins wrote:

I discovered by accident that the top of my fridge is consistently in
the upper 80s, so I put my dough up there. Check yours out.
 
On Apr 26, 1:15?am, sf wrote:

Not if the oven is shut off before it gets there.

My oven has a digital temperature display that shows nothing during
preheat time, then doesn't move even if the door is open. When it
matters, I use an oven thermometer that I can place wherever I want.

Has anyone baked the wet no-knead dough in a pot that Bittman
popularized a few years ago? I found that I had to uncover early to
get the center of the loaf fully cooked.

Jerry
--
Engineering is the art of making what you want from things you can
get.
 
On Apr 25, 12:01?pm, spamtrap1888 wrote:

In the US, there's a big move in Congress to rescind the phasing out
of incandescent bulbs. I have globe bulbs in my new bath fixtures,
and they are fluorescent coils inside but they look like regular
globes on the outside. I like them more than I thought I would. (You
can get 3-way fluorescent bulbs.) I'm still using incandescent 3-ways
in my regular lamps, though.

N.
 
"spamtrap1888" wrote in message
news:ef047541-4e8d-4855-8ef5-7baabf675636@a21g2000prj.googlegroups.com...
On Apr 25, 7:55 am, Jerry Avins wrote:

I discovered by accident that the top of my fridge is consistently in
the upper 80s, so I put my dough up there. Check yours out.

I have found that bread dough will rise at just about any temp if it is
going to. I set a loaf in the refrigerator this weekend to wait until I had
time. Next morning, it looked like a fluffy pillow. I simply mauled it
into loaf size and baked it. Perfect. Maybe better even. The texture is
very nice. Polly
 
Jerry Avins wrote:


I boil a kettle of water & pour it into a 9x13 pan on the floor of the
oven.

I've left it in the oven during baking, but haven't really noticed a
difference in the bread.

I've considered building a proofing box but haven't gotten a round to
it yet.

Jim
 
On Apr 25, 11:04?am, spamtrap1888 wrote:

...


Mine is not that warm, but I do dry herbs up there. It occurred to me
that I could put a hundred-watt bulb on a cord into the oven or dryer,
but pretty soon those will also be off the market.

Jerry
--
Engineering is the art of making what you want from things you can get.
 
On Apr 25, 11:36?am, "Polly Esther" wrote:

The more slowly dough rises, the richer it tastes. I don't always rise
in a warm place, but when I decide at 4:30 that I'll want pizza for
supper, it's quick rising or takeout.

Jerry
--
Engineering is the art of making what you want from things you can get.
 
On Mon, 25 Apr 2011 07:55:37 -0700 (PDT), Jerry Avins wrote:


I figured that's where you were going with this (dough rising). If
you turn on your oven as you start making the dough, and then let it
cool down to 95-, it'll still stays warm for a while.

Dough does still rise at 75F, too. Turn off your A/C and take it
upstairs.

-sw
 
On Apr 25, 8:43?am, Jerry Avins wrote:

I remember hearing the ban does not apply to three-way bulbs. If so,
50-100-150 bulbs should still be available.
 
On Mon, 25 Apr 2011 07:55:37 -0700 (PDT), Jerry Avins
wrote:


Too much trouble. Embrace the cold and go with a slow rise.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
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