Post B6OiMKBxicDByf2e0W by MsHearthWitch@wandering.shop
 (DIR) More posts by MsHearthWitch@wandering.shop
 (DIR) Post #B6OiMKBxicDByf2e0W by MsHearthWitch@wandering.shop
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       Bagels are made, hubby has already consumed one hehe.The french onion sourdough needs longer to rise. My kitchen gets quite cold at night, and having all the "fillin's" means the dough is a lot heavier too.One day I will own a proofing box for bread. I'd probably have one now if I had a place to store it. But my rule is if I don't have a good spot to put something away I am not allowed to get it!#Baking #Food
       
 (DIR) Post #B6OiMLjK04USkPendw by MsHearthWitch@wandering.shop
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       Oh snap, apparently there are proofing boxes that fold up and I *do* have a spot where I could store that!We're heading into "not baking sourdough regularly" season but I am going to revisit this idea in the autumn!#baking #food
       
 (DIR) Post #B6OiMMMJf5gMhLtwQK by gardencat@ottawa.place
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       @MsHearthWitch I use my microwave oven. I put a cup of hot water in beside the bowl of dough.iteorks really well. For overnight rising, I just use room temperature. Works well and takes up no extra space.
       
 (DIR) Post #B6OiMMbYkPsLSd27BQ by mirabilos@toot.mirbsd.org
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       @gardencat @MsHearthWitch a baker told us to use the oven. Turn on the oven light, if it’s a classical bulb it’ll just warm up to the 40+ degrees you want, giving the dough the right temperature.