Tech Tech Up with these top bread tools

The temperature control is very useful once you start making bread. Red, which came out with the beginners ID Goldie A few years ago, it just released paste ($ 280), a hot and happy place until the dough rises, if you can bear this huge price. The loaf of the fermented dough is often two separate periods of fermentation. The first, “wholesale fermentation” is the place where the dough rises and the flavors are developing. Later, after a little formation, it is associated with a bowl – often helps it a basket – helps it to rise and ferment a little more while forming a loafing loaf.

The dough is a glass pill in the form of the heating pillow and under the isolated cork cover. It helps to keep the wholesale on the right track by keeping the dough between 75 and 82 degrees. The long flat bottom allows the bowl to be more dough closer to heat. I usually do a large fermentation in the Cambro container, which is eight of the quarries, and at this point, it is either at the mercy of the surrounding temperature in my house or put it in that warm spot next to the refrigerator. I call it ready when it is noticeably and is slightly softened. If you like this preparation in more time schedule, the smooth temperature in the dough helps get the dough where you want it, when you want it. If you are on a schedule, this ability to predict.

Dough

As a matter of red courtesy

Of course, I put these things for testing, follow -up Maurizio Leo Instructions for creating a beginning Dough dough recipe for beginners. I really enveloped my life, and the strange emotional roller of a person like me was not looking for new hobbies.

Leo breaks bread that makes eight main steps, as well as daily care for your start. There is a lot to learn for every part of the process. When you are busy learning or improvement in a set of successive new steps, errors can gather, and may not present themselves immediately. Control of some variables helps keep you on the right path, and I appreciate both the fermented dough and dough because they clearly helped keep the movement in the right direction. In the end, the quality I did, but it was amazingly good and something happy to share it. I have no doubt that using both helped make a better product.

It is definitely possible to bring the temperatures you are looking for with these new devices by placing a start in a warm place in your home like the refrigerator, next to the rice cook, or the preferred at Herpeetologist, in addition to $ 13 Reptile. (Tip of Paulz in the American test kitchen that turned me into it!) If you can constantly get the appropriate temperature using one of these options, then move to it. But if you are new in the game, like the process, you want to remove some uncertainty from it, and you may be in a schedule, you may want to take a closer look at it. They will take some guess from your bread and get the best bread sooner.