Where can I let my bread rise?
I'm anxious to try Mark Bittman's "No Knead" recipe recently featured in the NY Times. The key is a very long rising period, approximately 12-18 hours. The recipe calls for the dough to rise at room temperature, approximately "70 degrees." My house is usually chillier than this. Any ideas of what I can do? I'm loathe to put it in a warm oven since the essence of the rising is slooooooooooooowww, and room temperature. Any ideas?
In the stove might not be too bad of a place if it's an electric stove. My gas stove is always slightly warm, and sometimes I'll put the dough on top of it. If I'm going to use the oven, I'll put it on top of the fridge (which is right next to my stove).
I think the important thing is to keep it in a draft free area, it will just rise a little slower if it's slightly cooler than 70 degrees.
Put it in the closed oven with a bowl of hot water...put a thermo inside the oven and then you can monitor the temp. Add more hot water when needed. If you have a gas-powered hotwater heater, check the temp around it--usually several degrees warmer than other parts of the house. Try putting the covered bowl atop the hotwater heater.
Well, I hope that my bread will turn out okay since I am not using any of the above methods. I don't have any equipment except for the electric oven and I can't keep the light on unless I open the door, which sort of defeats the purpose.
I think that bread will rise if left alone long enough...I mean not outside when it's cold, etc. but in a draft-free area. Mine is going to have to rise for more than 18 hours because I realized after making the dough that I have a dentist appt. at 4:30.....so maybe almost 20 hours.
I'm excited anyway. What will happen? oooooEEEEEooooo!
How about on top of the fridge? That gives off some heat. Of course if you live somewhere that AC will be on, that won't help.
My oven has a light I can turn on so that is why I mentioned that.