re: rising bread dough - 'let rise covered in a warm place'

[ensho]

what temp. is 'warm'?

do different types of bread need different 'warms'? (I seem to notice this, or I'm just batty)

tried looking for this info on cooking, etc. sites to no luck.

[Shell Beau]

1. My mom used to put ours in the window sill.

I guess it was for the warmth from the sun! :shrug:

[Inchworm]

2. Turn the light on in oven

It works for me. No peeking :)

:hi:

[lizziegrace]

3. I put a pan of hot water on the bottom rack of the oven

and put the bowl of dough (covered) on the upper rack. I also leave the oven light on. It always works for me.

[Inchworm]

4. neener neener

I beat you :rofl:

:*

[lizziegrace]

5. I don't type well

;)


:P


:rofl:

[Inchworm]

7. Why the water?

Just curious. I pretty much live in a cloud here and moisture is mine enemy.

:)

[lizziegrace]

9. I have better luck with humidity

the dough doesn't dry out as much. Not sure if it *really* helps. Just the way I've always done it. :)

[SacredCow]

6. My $0.02....

Just don't put it in an overtly "cool" place in the house (which can slow down the yeast activity)... If it's in TOO warm of a place, the bread can end up kind of tough and chewy. Personally, I just put mine on the counter where it's out of the way.

[ensho]

8. thanks so much, you all, for your tips - I wasn't being warm enough

was being too cautious, thus half raised dough.

thanks again.

I'm a happy camper, just found out Rose Water is sold on the island so I can make a new to me cookie called Rout Cakes.

and I found out how to get the dough to really rise!

[msanthrope]

10. Turn your oven to 400 for 1 to 2 minutes. This will get it to about

100. Open, put bread in, put bowl of hot water on bottom rack.

TURN OVEN OFF. (really. I've had problems with this step.)

This will work.

[ensho]

11. thanks for temp. tip - I've resorted to a timer to keep me from burning

up boiling tea water pans, and possibly the house. :)

[haele]

12. We always put the bowl on top of the fridge.

It's just a bit warmer up there (heat rises), and if you have a nearby oven warming up to preheat, it usually hits just the right temperature.
You want the dough to be sitting just above a comfortable room temperature - make sure you aren't over 85 - 90 degrees for the best rise. A lower temperature just lengthens the rise process. Doesn't matter if you use yeast, or no yeast.

Haele

[FloridaJudy]

13. Top of the refrigerator

Seems to run about body temperature up there. It's also perfect for making yogurt, and for incubating bacterial cultures in a petri dish (I've done it - don't ask unless you want TMI).

[Rabrrrrrr]

14. Between the melting point of carbon and the fusion point of hydrogen

[surrealAmerican]

15. Generally you want the temp. to be between 75 and 90 degrees.

Dough will rise at lower temperatures, it just takes more time. It's also a good idea to cover it with plastic instead of a towel (most older recipes call for a towel) to keep the dough from drying out. I usually use a plastic supermarket bag held on with a big rubber band.

[bethdoc]

16. In the oven with the light on only n/t

[DeepBlueC]

17. I keep it near a radiator or baseboard heating, or on top of my gas stove

There is heat that rises up at the back of the stove even when the oven isn't on.