The shower cap doesn't come into contact with the dough but sort of forms a balloon above the tin and of course you can easily see how the rising is going. No need to oil and I've used the same one three times now and no sign of damage.
At home I tend to use 4 to 5 pounds of flour at a time. If it's warm enough to dry on the line the kitchen window it is warm enough to get a good rise, if not the dryer is usually on as i bake and the work surface above that is a great place to leave stuff to rise. I keep the pancheons I use for first rising on the window sill which since it catches the morning sun means they are usually warm to start with. The pancheons, especially the 17 inch are big enough to fit over 2 lb bread tins or pizza trays which I like to use for cottage loaves and alike. I went through a stage of using inverted clear plastic boxes over the oblong trays but they would just get taken and filled with kit in between baking sessions.
Much as I like the idea of sourdough I've discovered I don't actually like the taste of the stuff. The local Asda and Tesco backers still hand over free cake/live yeast when asked, at least 2oz a go as a rule unless it's a trainee who will hand over about a half pound of the stuff. What i'm waiting for is the middle son to pull his finger out and actually use all the beer making kit he had me acquire in my scavenging I really want to try using the frothy stuff that's a by product of brewing like they did back in the day.
ATB
Tom
At home I tend to use 4 to 5 pounds of flour at a time. If it's warm enough to dry on the line the kitchen window it is warm enough to get a good rise, if not the dryer is usually on as i bake and the work surface above that is a great place to leave stuff to rise. I keep the pancheons I use for first rising on the window sill which since it catches the morning sun means they are usually warm to start with. The pancheons, especially the 17 inch are big enough to fit over 2 lb bread tins or pizza trays which I like to use for cottage loaves and alike. I went through a stage of using inverted clear plastic boxes over the oblong trays but they would just get taken and filled with kit in between baking sessions.
Much as I like the idea of sourdough I've discovered I don't actually like the taste of the stuff. The local Asda and Tesco backers still hand over free cake/live yeast when asked, at least 2oz a go as a rule unless it's a trainee who will hand over about a half pound of the stuff. What i'm waiting for is the middle son to pull his finger out and actually use all the beer making kit he had me acquire in my scavenging I really want to try using the frothy stuff that's a by product of brewing like they did back in the day.
ATB
Tom
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