Someone here mentioned they have problems getting the NYT pot bread
dough to rise. We have the same problem. The recipe calls for keeping
the dough warm overnight at 70 degrees. But we turn down our heat at
night to 60 degrees (saves money and keeps the house from getting too
warm when we're under the covers). We tried putting the dough by the
heating vent, wrapping it in towels, etc. It still doesn't rise.

Also, we're in the Pacific Northwest, so I'm wondering if the humidity
has anything to do with it.

SB

"Dick Margulis" comcast.net> wrote in message
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"Dick Margulis" comcast.net> wrote in message
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"Dave Bell" TheSPAMFREEBells.net> wrote in message
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Has anyone had luck with the original NYT recipe? I kept it near a
heating vent in our bathroom for the initial fermentation, and it
bubbled nicely. However, when I dumped it out of the bowl onto the
kitchen counter to rise...it didn't. I have a feeling it wasn't warm
enough in that location. Didn't rise in the pot, either. I ended up
with a crunchy flat little loaf. My husband isn't picky and doesn't
care, but I'd like it to turn out right.

Cyndie

I like to let my bread final rise in a brotform. Based on what has
become my favorite bread recipe, I find it's a little too big for the
brotform I have. I need to order a new one, but want to get the right
size. The problem is my bread rises above the level of the brotform,
and when I invert it onto my peal it collapses it slightly, which
results in it spreading out, instead of staying high.

My bread weighs 2 lb-5 oz when baked.
My current brotform is a #12704, (round) 10-1/2" diameter, 3-1/2 high.

My choices for larger ones are:
#12705 (round) 11-3/4" diameter, 3-3/4" high
or
#12714 (rectangular) 17" long, 6-1/2" wide, 3" high

The stock numbers are from Fante's Kitchen Ware Shop
http://www.fantes.com/brotforms.htm

Which would you select? 12705 or 12714 ?
My math is not that good to calculate the volume of the two brotform
choices to see which is the largest.

Thanks in advance.

I'm new to this group but I'd like to wish everyone - including Pat - a very
happy and healthy 2007.

Mary

"barry" optonline.net> wrote in message
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When I made panettone for the first time, I added the butter to the flour
and processed as for pastry. I then added the yeast. The dough did not
rise an iota overnight, in a warm cupboard. I had to make another batch
with the yeast added and followed by an autolyse before the fat. I then...

I have received and studied Peter Reinhart book - "The Baker's
Apprentice". Before actually trying his recipes, I thought it prudent to
seek additional comments from seasoned bread-bakers who have used his
approach.

I note that he distinguishes between breads made from lean doughs and
breads made from enriched doughs. The former need long fermentation
periods in which to develop their texture and flavor, while the latter
rely on the added ingredients.

So far, so good.

However, when looking at the actual recipes, I note that he recommends
lengthy periods of "room temperature" fermentation and proofing (e.g.
6-6.5 hours for Portuguese Sweet Bread).

I find this to be both confusing (because it contradicts his previous
comments on "enriched doughs") and unhelpful (because I have no idea
what he means by "room temperature"; all I know is that he does not mean
the temperatures of our [unoccupied] rooms - which can vary by 50°F
between winter and summer).

My instinct is to settle for the temperature range in which yeast
thrives (80 - 85 °F), but all advice will be gratefully received.

it's weird, as so many of the unbleached white flour packagers all use
similar flours, from fields not that far from one another, but my
family refuses to eat KA flour, while they eat Bob's Red Mill, or
Arrowhead, or Whole Foods. Go figure. I believe it has something to do
with my blood type program, as well, the type A's all enjoy KA, the
type O's all hate it, claiming it has some type of aftertaste.
Is this possible?
gw