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Most of us are familiar with the temperatures specified for kneaded dough (77-81F) and fully baked hearth loaves (205F), but it has always puzzled me why temperatures are not given for fully risen dough. I just got Nancy Silverton's Breads from the LaBrea Bakery, and baked her renowned Olive and Thyme Boule in my brick oven yesterday. Turned out very well indeed. I'd post a pic, but it was all sold just after it came out of the oven. Anyway, on page 85, she writes that after the boules have retarded in the fridge for 8-12 hours: "Remove the boules from the refrigerator, take off the plastic wrap, and cover each basket with a cloth. Let the dough continue proofing at room temperature until it reaches and internal temperature of 58 degrees F, about 2 to 2 1/2 hours." Well, okay, mine reached 57, but the oven was right at its peak.
She varies the temps somewhat from recipe to recipe, but this is the first time I've seen them given at all. Comments?
On a related note, has anyone tried an oven thermometer with a long probe, the kind where the working bit stays outside the oven and the probe is inserted into whatever's being cooked? I'm an inveterate peeker, and this might break me of the habit if it will stand up to brick oven heat.
Jim
She varies the temps somewhat from recipe to recipe, but this is the first time I've seen them given at all. Comments?
On a related note, has anyone tried an oven thermometer with a long probe, the kind where the working bit stays outside the oven and the probe is inserted into whatever's being cooked? I'm an inveterate peeker, and this might break me of the habit if it will stand up to brick oven heat.
Jim
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