| T O P I C R E V I E W |
| SheilaC |
Posted - Mar 03 2011 : 08:55:32 AM
I've noticed in this cold weather (and our house is pretty COLD all the time). When I'm making bread and bagels, etc. it's not rising as nicely as should--because it's cool, I suppose? How do I rectify that short of turning up the thermostat and burning through the fuel oil even faster? Thanks for ideas!
http://troutwife.blogspot.com/
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| 6 L A T E S T R E P L I E S (Newest First) |
| Bellepepper |
Posted - Mar 04 2011 : 11:30:09 AM
Just turning on the oven light seems to be warm enough to raise the dough. Have had good luck doing that. I do that in the summer too to keep the AC from making a draft. I always have ocillating fans going.
Belle |
| natesgirl |
Posted - Mar 04 2011 : 07:49:44 AM
My hubby got me a lamp with a clamp on it for hangin it up, then he put a heat bulb like you would use for baby chicks in it. I use it to raise my dough and love it. I can clamp it onto just about anything and use it anywhere. It's great!
Farmgirl Sister #1438
God - Gardening - Family - Is anything else important? |
| Okie Farm Girl |
Posted - Mar 03 2011 : 1:57:43 PM
Jonni, what would have probably worked would have been to cut it in half before you put it into the oven to warm. Once you started both of them rising again, they both would continue to rise whether in the frig or not. I have a wonderful refrigerator roll recipe that makes enough to feed the Army and the Navy too, and so I put all of the dough in a huge bowl, cover with syran wrap and only take out however much I plan to use for one batch. It lasts upwards of 3 weeks and each batch I make, once it hits room temp, rises just fine.
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
| Sheep Mom 2 |
Posted - Mar 03 2011 : 1:44:03 PM
Jonni I have frozen bread dough and roll dough successfully but I freeze it before it has risen. The problem is that it will rise in the fridge so if you have already risen it once that is the second time and it's finished. I would have put the half you were going to save in the fridge before you put it to rise.
Blessings, Sheri
"Work is Love made visible" -Kahlil Gibran |
| FebruaryViolet |
Posted - Mar 03 2011 : 1:09:23 PM
I do the very same thing, Mary Beth...
but lemme ask you this question!? A few days ago, I made a recipe for pizza crust, which makes two. I wasn't making the pizza for a few days, and I put the dough in the fridge, unrisen, as the recipe said I could do. I took it out, and put it in the warmed oven, cut it in half to make one pizza crust and put the other back in the bowl. Then, I put the other half (risen) back into the fridge with plastic wrap over the top, thinking I'd use it later in the week. It deflated, got sort of "sticky/stretchy" and didn't rise again.
So, I'm guessing that was a no no? What SHOULD I have done with the other crust if I wasn't going to use it right away?
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| Okie Farm Girl |
Posted - Mar 03 2011 : 09:20:29 AM
Sheila, all winter long, I turn my oven on to 150 degrees as I am making my bread and then turn it off for a few minutes before I put the bread dough, covered with a damp cloth, in the oven to rise. Works like a charm. I do that for the first rising and then turn the oven back on to 150 degrees while I am shaping my loaves and putting them in the pans for the second rising. I turn the oven off a few minutes and then put the pans of dough in. Then, when the bread is nearly doubled, I take the pans out, turn the oven on to preheat to the baking temp and put them in to cook.
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
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