Thread: Sourdough starter and bread making tutorial

Originally Posted by madjon_

Attachment 134949
Could've done with 5 mins more.

Years ago when I was a young fella I baked the bread every weekend for a bakery and hot bread shop in ChCh. To prove (rise) the loaves we used a small freezer panel room with submersible elements stuck in buckets of water to made a bread sauna / steam room. madjon's is the best proved bread here, with a thin crust and well distributed air bubbles. It must have been at exactly the correct balance between slack ( too wet ) and tight ( too dry ) this has nothing in common with grading fannys by the way. At home putting the bread tins in a roasting dish with some warm water ( 35 ish degrees ) and the lid on works very well. A sour dough probably wont need that as it is more a yeast dough method, however if the sourdough needs a boost that trick will do it