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Re: Mixers or Hand

From the WFO board

Posted by RayF

In Reply to: Re: Mixers or Hand posted by Jim Grady

I am also trying to cook bread in my oven. I am using a sour dough starter I started myself but I seem to be having a problem. During the first rise fo the dough I get a pretty vigorous expansion. Then I cut up the dough and make my loaves and leave them to proof for about 3 hours. When I cook the bread I hardly get any rising in the oven itself. The loaves are pretty much the size they went into the oven when I am done cooking.

Any advice on how to get a better ovenproof? I have been making whole wheat breads and I am wondering if this has something to do with it. They seem to want to come out much more dense then I had hoped. I am going to try a white bread this weekend and compare the results. Usually for moisture I soak my oven door in water for a while and also put a wet towel over the door when I place it in the oven. This seems to produce an OK crust but I may also try the pan of water this weekend.

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