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I decided to give serious study to my good bread books, and Laurel's floated to the top.

My favored place for proofing is in my gas oven, which I turn on until it just barely registers a temperature rise; then I turn on the oven light, and it maintains a temperature of 80-90 degrees.  Of course, I don't do this when I want a slow rise, but my kitchen is typically 60-65 degrees, so this is great for the final rise or when I'm in a hurry.

On page 408 (1984 edition; I think it's the same in the revised edition), she addresses this issue:  "Halfway through the final rise, the time comes when you have to preheat the oven.  The bread's inside:  what to do?"   She then lists four options, the first of which is, "Set the nearly risen loaves in a draft-free place, turn on the oven, and don't worry about it."  That's what I do.  The second option is to float the loaf pans in a dishpan of warm water (covered, of course); the fourth utilizes a heating pad or a hot-water bottle.

But the third option caught my attention.  People have talked quite a bit about baking in an un-preheated oven.  I baked a bread once that specified cold oven - I think it was called Cuban Bread.  Laurel (and her friends) say that you can leave the loaves in place and turn on the oven when the loaves are about three-quarters risen (depending on how long your oven takes to heat up - sooner if your oven heats slowly).  She calls this "a daredevil technique" that won't work for breads that require a higher initial temperature for oven rise.  She adds that it works better for recipes that include milk or a lot of sweetener.  (And she cautions you to remove plastic and other materials that don't do well in a hot oven.  I've long since learned to look in the oven before turning it on.)

How does this jive with all you breadbakers' experience?

Rosalie

Interesting article in Winter 07 newsletter from San Francisco Baking Institute on using whole grain flours in bread formulas. Discusses types of whole grain flours, effects on gluten development and suggests adjustments for water content and mixing times. The link is http://www.sfbi.com/pdfs/SFBINewsWI07.pdf

I would appreciate any help finding a thread that had a dictionary of terms, that are used in baking. I have a pretty good idea what people are talking about but would like to check it against a reliable source. PS also if you can save a tread to a favorites place.

Thanks, Graz

I spent a few months looking for a good grilled pizza recipe awhile back. I eventually stumbled upon a version by Americas Test Kitchen, which actually turned out pretty darn good. It took me awhile to convince my wife and kids that I could make a pizza on my gas grill, but that didn't stop them from eating it. :) Actually, everybody I've mentioned it to is skeptical about it. Not sure if they doubt my skills or the concept in general. It's a fairly straight forward recipe, but there are a couple things that can easily be modified for your tastes. I really enjoyed the spicy garlic sauce, but everybody else in my home limits there spicy foods to ketchup.

I have done some whole wheat in it as well, and it wasn't bad. Once I get a chance to get a working starter, I plan to play with a sourdough version of it and see what happens.

And after tonight, I have to test out the Neo-Neopolitin dough from the Pizza Primer of Floyd's. That dough was so much better tasting than anything I've managed to make with this recipe. I think it has to do with the overnight retard in the fridge, which the below doesn't do. But like I said, the Neo-Neapolitan dough tasted much better, and has much the same texture as this recipe. It should work just fine on the grill if you prefer that one.

I changed the topping to be a more standard sauce with the traditional toppings my family or guests anticipate, but the toppings below are also quite enjoyable when your looking for something a little different than pepperoni or sausage.

Oh, one more thing, the below is only a gas grill. I removed the charcoal parts, and I only have a gas grill. The steps were much the same other than cooking times and controlling the heat. Hope you all enjoy this one.

Grilled Pizza

Dough

2 tbsp olive oil

1 cup water, room temp

2 cups flour, plus more for work surface

1 tbsp whole wheat flour (optional)

2 tsp sugar

1¼ tsp salt

1 tsp instant yeast

Topping

1½ pounds plum tomatoes (5-6 medium) cored, seeded and cut into ½-inch dice

¾ tsp salt

6 ounces Fontaine cheese, shredded

1½ ounces Parmesan cheese, finely grated (about ¾ cup)

1 recipe Spicy Garlic Oil

½ cup chopped fresh basil

course salt

1. FOR THE CRUST: Combine oil and water in liquid measuring cup. In food processor fitted with plastic dough blade or metal blade, process bread flour, whole wheat flour, sugar, salt, and yeast until combined, about 5 seconds. With machine running, slowly add liquid through feeding tube; continue to process until dough forms tacky, elastic ball that clears sides of workbowl, about 1½ minutes. If dough ball does not form, add more flour 1 tbsp at a time and process until dough ball forms. Spray medium bowl lightly with nonstick cooking spray or rub lightly with oil. Transfer dough to bowl and press down to flatten surface; cover tightly with plastic wrap and set in draft-free spot until doubled volume, 1½ to 2 hours.

2. When dough has doubled, press down gently to deflate; turn dough out onto work surface and divide into 4 equal-sized pieces. With cupped palm, form each piece into smooth, tight ball. Set dough balls on well-floured work surface. Press dough rounds with hand to flatten; cover loosely with plastic wrap and let rest about 15 minutes.

3. FOR THE TOPPING: Meanwhile, toss tomatoes and table salt in medium bowl; transfer to colander and drain 30 minutes (wipe out and reserve bowl). Shae colander to drain off excess liquid; transfer tomatoes to now-empty bowl and set aside. Combine cheeses in second medium bowl and set aside.

4. Gently stretch dough rounds into disks about ½ inch thick and 5 to 6 inches in diameter. Working one piece at a time and keeping the rest covered, roll out each disk to 1/8-inch thickness, 9 to 10 inch diameter, on well floured sheet of parchment paper, dusting with additional flour as needed to prevent sticking. (If dough shrinks when rolled out, cover with plastic wrap and let rest until relaxed, 10-15 minutes.) Dust surface of rolled dough with flour and set aside. Repeat with remaining dough on top of each other (with parchment in between) and covering stack with plastic wrap; set aside until grill is ready.

5. TO GRILL: Light all burners and turn grill to high heat, cover grill, and heat until hot, about 15 minutes; scrape cooking grate clean with grill brush.

6. Lightly flour pizza peel; invert 1 dough round onto peel, gently stretching it as needed to retain shape (do not stretch dough too thin; thin spots will burn quickly). Peel off and discard parchment; carefully slide round onto hot side of grill. Immediately repeat with another dough round. Cook until tops are covered with bubbles (pierce larger bubbles with paring knife) and bottoms are grill marked and charred in spots, 1 to 2 minutes; while rounds cook, check undersides and slide to cool area of grill if browning too quickly. Transfer crusts to cutting board browned sides up. Repeat with 2 remaining dough rounds.

7. Brush 2 crusts generously with Spicy Garlic Oil, top each with one-quarter of cheese mixture and one-quarter of tomatoes. Return pizzas to grill and cover grill with lid; cook until bottoms are well browned and cheese is melted, 2 to 4 minutes, checking bottoms frequently to prevent burning. Transfer pizzas to cutting board; repeat with remaining 2 crusts. Sprinkle pizzas with basil and course salt to taste; cut into wedges and serve immediately.

Spicy Garlic Oil

4 medium garlic cloves, minced or pressed (4 tsp)

½ tsp red pepper flakes

1/3 cup olive oil

Cook all ingredients in small saucepan over medium heat, stirring occasionally, until garlic begins to sizzle, 2-3 minutes. Transfer to small bowl.