I would like to proof my dough in this for the second rise - but the directions indicate it needs to be preheated. Any ideas?
1441373
I always proof my dough in a proofing basket. (Make sure you dust the basket with rice flour before putting the dough in so that it doesn't stick.) I place the baker and cover in a cold oven and heat it to 550 degrees for 45 min - 1 hour. After the dough has proofed, I dust the top with rice flour so that it doesn't stick to the baker. With oven gloves, I then take the baker out and put it on a trivet. I turn over the basket above the baker and let the dough fall in. You can hear the sizzle. I score the top and then I immediately put the cover on and put it back in the oven. The "oven spring" in this baker produces a beautiful, classic-looking artisan bread!l
1441374
I always proof my dough in a proofing basket. (Make sure you dust the basket with rice flour before putting the dough in so that it doesn't stick.) I place the baker and cover in a cold oven and heat it to 550 degrees for 45 min - 1 hour. After the dough has proofed, I dust the top with rice flour so that it doesn't stick to the baker. With oven gloves, I then take the baker out and put it on a trivet. I turn over the basket above the baker and let the dough fall in. You can hear the sizzle. I score the top and then I immediately put the cover on and put it back in the oven. The "oven spring" in this baker produces a beautiful, classic-looking artisan bread!l I always proof my dough in a proofing basket. (Make sure you dust the basket with rice flour before putting the dough in so that it doesn't stick.) I place the baker and cover in a cold oven and heat it to 550 degrees for 45 min - 1 hour. After the dough has proofed, I dust the top with rice flour so that it doesn't stick to the baker. With oven gloves, I then take the baker out and put it on a trivet. I turn over the basket above the baker and let the dough fall in. You can hear the sizzle. I score the top and then I immediately put the cover on and put it back in the oven. The "oven... » Read More I always proof my dough in a proofing basket. (Make sure you dust the basket with rice flour before putting the dough in so that it doesn't stick.) I place the baker and cover in a cold oven and heat it to 550 degrees for 45 min - 1 hour. After the dough has proofed, I dust the top with rice flour so that it doesn't stick to the baker. With oven gloves, I then take the baker out and put it on a trivet. I turn over the basket above the baker and let the dough fall in. You can hear the sizzle. I score the top and then I immediately put the cover on and put it back in the oven. The "oven spring" in this baker produces a beautiful, classic-looking artisan bread!l « Show Less
1441375
Although I typically preheat the dome before putting the risen dough in it, I imagine you can let the dough rise in it. I also have a rectangular one that is not coated and I rise the dough in it before baking it.
1441376
my sister is our bread maker and she does her 2nd proof in it. She does not preheat the bowl & lid and her bread is always great. She takes the lid off for about the last 10-15 minutes of cooking. We love the size of these loaves.
1441377
I proof it the 1st time in a bowl on the counter. I rough shape it and put it in the dome cold. Let it rise for 1-1/2 hours. Put it into a cold oven, setting the temperature to 450 degrees F, bake for 55 minutes, take the top off and bake for an additional 10 to 15 minutes. It makes a wonderful loaf that will make the absolute best provolone or pepper jack cheese grilled sandwich. Hope this helps.ut it in the oven
1441378
We use a coil woven basket to rise dough. You could try taking it out after the 2nd rise then preheat and put dough back in to bake. Preheat oven to heat at about the end of the rise time so bowl will preheat fairly quickly.
383236
I make 3 loaves. Find a recipe though that uses only flour, water, salt and yeast. The dough "proofs", it doesn't rise. The yeast isn't mixed with water. Spritz the bread before you put it in the oven and it comes out perfect crusty on the outside and soft inside. I love this pan!!!!
772191
Mine is the same way. It turns out that it works fine anyway. I have been getting great results for years. Be sure to put some corn meal in the bottom before you put the dough in. Also, preheating is a must. Put the dough into a cold baker and you will spend the rest of the day cleaning it. I know, I did this.
1572913
to make sure the dough does not stick to the other loaf....when you try this pan, you might need to reduce your baking time. I was using a flat sheet covered w/ parchment paper before and I had to reduce my temp by 25 degrees and time by 5 min......
1692919
oven use should be fine. other suggestions for using a paddle to slide dough onto stone is probably best way to go about it, but since i don't have one, i just carefully lay the dough (that i've already shaped into a rectangle) on the pre-heated stone (corn meal down first) and then put on the sauce, toppings, cheese, etc.
218806
I have had success putting the dough in an oven with the oven light on as a heat source. Of course many of the recipes require you to pre heat the oven for up to an hour before you start baking so you need a spare oven to do it my way. Feel free to laugh, but I have also put it in the trunk of my car, in the summer of course!
1185492
Usually the dough proofs in/on the couch (using folds in the couch to separate and support the batards). I never proof in the oven but I see no reason why not. My dough doesn't stick to the couch (75% hydration). Hope that helps.
959072
A Zojirushi demonstrator suggested taking the dough out after second rise/before baking, giving it a quick knead (optional), and removing the blade(s) before returning the dough to the machine. There would then be only the tiny hole from the post. It does kill the "totally automatic" routine most of us want from a breadmaker, but timeline instructions in the manual should make it easy to time.
1755561
I would suggest allowing it to get super dried out and try to remove as much as you can with a stiff paint brush or other stiff brush - not wire. Dough needs to be on the dry side with the inside heavily flour dusted prior to placing your dough in the banneton.
1623513
I add small amounts, what I think I mAY WANT TO use. Have not tried to let it set and reheat it.
218804
I put the dough in a Styrofoam cooler with a 60 watt light and dimmer switch. In the top I place a therometer. The temperature is regulated with the dimmer switch. If the bowl with the dough won't fit, set it on an upside down in the bottom. I have used this for years. Works great and cost minimal.
2124540
I use a wooden pizza paddle. Well worth it. I roll the dough out on the paddle, then put some corn meal for lubrication under the rolled dough and let it rise for a few minutes. Then shake the dough on the paddle to loosen, place on toppings and bake for 10-12 minutes in a preheated 450 degree oven (stone always remains inside).
1245756
I washed the pan before the first use and applied a light coat of oil and put it away. I few days later I was ready to use it for my first loaf. I reapplied a light coat of oil, just as I would prepare any loaf pan and set the dough in it for the final loaf. It rose perfectly and not a bit of sight in sight in the pan or any residue on the bread once cooked. I have many cast iron items. All the others are old unseasoned type. Reapply oil after each use and then enough to cook with when ready for the recipe.
84142
Yes, I do the second rise in the pan with the lid on in a slightly warmed oven. Check after about 40 minutes and you can see if it's risen all the way by sliding the lid back just a little. Then turn oven on and bake away. Tip - put a sheet tray under the pan for rising, sometimes it rises too much and overflows onto my oven floor. Not fun!
2213079
Not for me. I just use olive oil on pan, work dough to fit pan, place in oven preheated at warm for 15 minutes to rise dough a little, add sauce, hot pepper flakes, oregano, cheese. onions, mushrooms & tomatoes - place in preheated 425 oven for 22-23 minutes.... YUM....
1260227
Without measuring- it seems a little smaller, but not by much. Ive found that in order to yield same size loaves I've had to allow just a little longer rise time. Let it get tall. I also would suggest steam be present during beginning of bake, to get a nice tall oven spring. Loaves will be close to what your used too, just a bit taller. Hope that helps. BTW, the crust makes it worthwhile.
1768112
I have had no problems like this. Perhaps your dough is too dry and therefore, stiff. Or the pan is not in properly.