All -
I just joined this list, and am looking forward to delving into my bread
making skills. I have a Welbilt machine, which I have basically used
with prepackaged mixes for breakfast breads, and I have used their
recipes. But until lately, after taking a bread making class at a local
cooking school, I have been afraid of dough! Now, I have made almost 10
loaves of bread, by hand, and am loving it. I have two specific
questions, then I will sponge all of your knowledge in the digests here
and hope to learn a lot! My first question is about a recipe I have for
sprouted wheat bread - I am assuming you all prolly have a wheat bread
recipe similar to this. I have been trying to sprout these wheat
berries for a week now - nothing sprouted about them. What would be the
result if I subbed alfalfa sprouts or some other sprouts? Also, I was
taught to rise the bread in a preheated oven to about 180 deg. with your
pan in a tepid to warm shallow pan of water. Is this what a proofing box
accomplishes? Someone please explain this - Also, would be interested
in hearing what the best baking surfaces are for everyone. I bought a
terra cotta 5x9 pan and have been having wonderful rising and crusts
with this pan. Anyone else have any good suggestions? Thanks - Jill