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#1
01-23-2009, 05:00 PM
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 Bread Brick I had a hectic work day yesterday and tried to hustle a batch of whole wheat oatmeal bread into the oven on the proofing setting in the morning (it's a little chilly here and I was trying to time the proofing) -- but instead of setting the oven to Proof, I accidentally set it to bake at 325F. After about 6 hours I had succeeded in making a wheat brick. If you had enough of them you could have built a house. Blah. I'm undeterred and I made the same recipe last night and I'm trying again today. We have not bought store bread for months, and I'm not starting now. :-) Happy Friday everyone. James
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#2
01-24-2009, 01:22 AM
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| Re: Bread Brick Forgotten how to work the controls, haven't you? 
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#3
01-24-2009, 03:45 PM
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| Re: Bread Brick It drives me nuts when I make mistakes like that. Sorry your oatmeal bread went for brickwork. My next oven has a proofing setting... I'd love to be able to have more control over that step.
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