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  • Bread Brick

    I had a hectic work day yesterday and tried to hustle a batch of whole wheat oatmeal bread into the oven on the proofing setting in the morning (it's a little chilly here and I was trying to time the proofing) -- but instead of setting the oven to Proof, I accidentally set it to bake at 325F. After about 6 hours I had succeeded in making a wheat brick. If you had enough of them you could have built a house. Blah.

    I'm undeterred and I made the same recipe last night and I'm trying again today.

    We have not bought store bread for months, and I'm not starting now. :-)

    Happy Friday everyone.
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Bread Brick

    Forgotten how to work the controls, haven't you?


    "He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot

    "Success isn't permanent and failure isn't fatal." -Mike Ditka
    [/CENTER]

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    • #3
      Re: Bread Brick

      It drives me nuts when I make mistakes like that. Sorry your oatmeal bread went for brickwork.

      My next oven has a proofing setting... I'd love to be able to have more control over that step.
      Elizabeth

      http://www.fornobravo.com/forum/f8/e...html#post41545

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