----- Original Message -----

From: debunix

To: Wholegrain-baking list

Sent: Monday, June 29, 2009 8:08 AM

Subject: [wholegrain-baking] The non-proof-box

Finally took some pics of bread dough rising in a plastic bag, and the
moisture on the bags, to give you all a better idea of how well it
works.

This is the first rise:

<http://www.flickr.com/photos/debunix/3671266076/in/set-72157620569454421/
>

And 45 minutes later, you can see that the bag is misted and larger
drops of water are starting to form:

<http://www.flickr.com/photos/debunix/3671266336/in/set-72157620569454421/
>

It's hard to figure out how to adjust the camera and lighting to show
how the bag is even more opaque with condensation when the dough has
risen for a few hours (in this case, overrisen, because I got too
involved in the garden and forgot about it):

<http://www.flickr.com/photos/debunix/3671266594/in/set-72157620569454421/
>

Here it is set for the 2nd rise overnight in the fridge:

<http://www.flickr.com/photos/debunix/3671267404/in/set-72157620569454421/
>

The same bag, opened up, covers the proofing bread too:

<http://www.flickr.com/photos/debunix/3671268276/in/set-72157620569454421/
>

And at the end, the crust was pretty good, although I was trying a new
steaming technique that does not seem to have worked well yet, so I
can't call this particular batch a smashing success:

<http://www.flickr.com/photos/debunix/3670462879/in/set-72157620569454421/
>

--diane in los angeles

http://www.well.com/user/debunix/recipes/WholeBaking.html
http://www.well.com/user/debunix/recipes/FoodPages.html