Proofing Bread

... branding of the bread ...

Catherine has a stove that has a function called “proofing bread”.

I thought I would try it today, and having put my bread in the oven, I continued on with my own life, doing up the dishes, reading a little email, and having breakfast.

When I decided to take a look at the bread I was overwhelmed.

It had risen over the sides of the pan and was sliding down the stain less steel side of the bowl.

he plastic that was covering the top of the bread was stuck to the dough, which now had overwhelmingly large holes in it.

I don’t know if to blame this on the proofing of the oven, or on the new yeast that we bought at Costco.

Maybe a combination of both.

I oiled my hands and then tried to save something of this mess, but I could never punch all of the holes out of that bread.

Making cinnamon buns and then making 2 loaves of bread, I put the bread in the oven without waiting long for it to rise.

pan smashed in cinnnamon roll dump
(rhymes with head smashed in buffalo jump)

A near perfect product--
only trouble was the great drop and smash on one corner

The burst of heat in the oven was another factor that made one of the loaves go up so high that it bears the brand mark of the element.

A large C marks the top of it.

I was pleased with the cinnamon buns when they came out, so pleased that I was going to interrupt Catherine from her work and tell her to come and take a look.

Then the pan slipped out of my hand, the edge of it smashing against the edible work of art I was about to show her.

I have no idea what will become of my work today.

I am thinking we will just pull pieces of bread off of the loaves, calling it a country-style product and eat it with some speciality cheese.

Yum to what was a nightmare to put together and bake.

I am not giving up on the choice to proof the bread in the oven. I am going to be there much earlier and see if I can get more control over the product.

I was pleased with the cinnamon buns when they came out, so pleased that I was going to interrupt Catherine from her work and tell her to come and take a look.

Then the pan slipped out of my hand, the edge of it smashing against the edible work of art I was about to show her.

I have no idea what will become of my work today.

I am thinking we will just pull pieces of bread off of the loaves, calling it a country-style product and eat it with some speciality cheese. 

Yum to what was a nightmare to put together and bake.

I am not giving up on the choice to proof the bread in the oven.

I am going to be there much earlier and see if I can get more control over the product.

Arta