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Proving Dough

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Proving Dough

Post  ktbr1947 on 28.09.11 0:39

I have a Cookworks Signature with a temperature setting range of 30°C - 250°C, I have searched for Proving Dough and it said "blood heat" 37°C but what would be the timer setting to use?

ktbr1947

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Re: Proving Dough

Post  junie on 28.09.11 15:39

Hi Keith,
It would depend what you are baking (size etc) but as a general rule you are looking for the dough to double in size - I think you'd just need to keep an eye on it the first time you try each item and keep a note. At least the glass bowl makes it easy to see waht is going on inside.
My lowest setting is around 100C so not suitable for proving dough.

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Re: Proving Dough

Post  ktbr1947 on 28.09.11 19:45

Thank you for your help.

ktbr1947

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Re: Proving Dough

Post  junie on 28.09.11 19:56

you\'re welcome Keith

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Making Bread

Post  ktbr1947 on 01.02.12 12:34

I have a Cookworks Signature HO from Argos and I have been making Bread by getting Wholemeal Bread Mix from ASDA & TESCO. I am able to Prove the Bread Dough by pressing the defrost which sets the temp to 30ºC and change time 60 mins turn on until the dough doubles in size. Cook the Bread at 230ºC for 30 mins.
I found I could get Traditional Loaf Tin from Amazon online Progress Tin Plate, 2x 1lb or 1x 2lb will fit in my oven on the high rack and using the Extension ring.

ktbr1947

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proving bread

Post  mumsie52 on 02.02.12 9:46

hi i bake bread every day in mine i just put bread on low rack in bread tin leave to rise when its risen enough i cook on 170 for 35 mins then take out turn over so its upside down and cook again for 10 mins comes out perfect also the same for bread rolls

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Re: Proving Dough

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