When proofing dough in your oven, make sure everyone in your household knows it's in there! While all of you are enjoying your beautiful fresh bread, I'll be spending my Saturday chipping off plastic that's fully fused with my oven racks. Fun times.
by neverfoil
10 Comments
My recipe was 120g rye starter, 325g water, 530g AP flour and 10g salt. Four s&f, with 45 mins rest in a room temp oven with the light on, then suddenly preheated to 375° after a bulk ferment of about 15 minutes.
* bowl must be plastic to achieve these results.
Oh no!! Im so sorry 🥺🙏
It happens. Luckily the couple times it happened to me I did not have the plastic thermometer it there and I only use glass bowls. Maybe it’s easier to buy new racks?
I just cooked my starter the EXACT same way this week. Luckily, I had discard from when I’d fed it that morning, but I nearly cried.
Crumb shot? 🤪
Underproofed, for sure.
That loaf looked great too
Thought I was cleaver using a seed heating mat and thermostat in my oven to proof. I forgot and turned it on to make dinner. Took months for the smell to go away.
My gifted LeCruset was full of ziplocks of tea my mom had given me and I fully baked that shit in a 450 degree oven. I was just about to put my scored loaf inside of it when I finally realized where the weird smell was coming from. I definitely had an ugly cry breakdown episode while I was cleaning the melted fused plastic so I feel for u right now
I’ve had a similar near catastrophe!
I now write out my timeline for my dough on a sticky note and then stick that note on top of the “bake” button on my oven to cover it from being pressed.