Sourdough Bread
Sourdough Bread Dough in Electric Throw
Sourdough Bread Failure
Oh my, how I wish I could make a beautiful presentation of food as some of these young ladies do. I see the prettiest pictures on the internet and wonder if they ever experience failure.
Failure is my subject for the day. As I’ve told you before, I made sourdough bread for years and years and with fair success — not always at A+, but seldom a failure. Now that’s in reverse — try as I might I have no luck with the bread anymore. One thing I think — I have no good warm place to put the dough for rising (but I have the same spaces I had all those other years). I wish I had a table top hot water heater — they are just the dink-tum for getting dough to rise.
Last week I made bread and it didn’t fail, even though it wasn’t the greatest in the world either. Now this week when I try — I made the dough early yesterday morning and wrapped it in my electric throw in an effort to keep it warm enough. Well, it didn’t rise worth a flip and if you see the picture of the bread in the pan. It’s been in the oven 9 hours and looks just like it did when I put it in the pan. It’s supposed to rise 12 hours. The dog will enjoy it — maybe!
I promise I won’t be defeated — I’ll keep trying till I get the hang of it!!!!!!!! Failure, too, is a part of country living.
we warm our oven to 200 and turn it off and put the bread dough in the warm oven to rise. seems to do the trick.
ooh just learned from Craftsy Artisan Bread class that this stage of our rising the dough is the final “proofing” stage. So don’t follow my advice above unless you have cooled the oven sufficiently before placing the dough in the oven.