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Pass the Garum - Roman Food Blog
#17
Proving bread usually means to let it rest after mixing the ingredents (the key to good pastry too).

I understand that a bread maker's/pastry maker's hands need to be cool and not too warm otherwise it affects the ability of the yeast as an active ingredient. Over handling is also to be avoided. I usually let bread rest with a dampened cloth over it in the coolest place I can find but not the fridge, and certainly away from a warm kitchen. I am more used to using "modern" ingredients though so will certainly bow to those making such old recipes.
Moi Watson

Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, Merlot in one hand, Cigar in the other; body thoroughly used up, totally worn out, and screaming "WOO HOO, what a ride!
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Messages In This Thread
Pass the Garum - Roman Food Blog - by Epictetus - 11-03-2012, 09:46 AM
Pass the Garum - Roman Food Blog - by Vindex - 11-03-2012, 10:13 PM
Pass the Garum - Roman Food Blog - by Simplex - 11-09-2012, 12:03 AM
Pass the Garum - Roman Food Blog - by Neill - 03-12-2013, 04:49 AM
Pass the Garum - Roman Food Blog - by Agrimensor - 03-12-2013, 12:51 PM
Pass the Garum - Roman Food Blog - by Epictetus - 03-12-2013, 02:30 PM
Pass the Garum - Roman Food Blog - by Epictetus - 03-12-2013, 07:25 PM
Pass the Garum - Roman Food Blog - by Vindex - 03-14-2013, 01:39 AM
Pass the Garum - Roman Food Blog - by Vindex - 03-14-2013, 11:23 PM
Pass the Garum - Roman Food Blog - by Alanus - 03-18-2013, 05:41 AM
Pass the Garum - Roman Food Blog - by Vindex - 03-18-2013, 09:43 PM
Pass the Garum - Roman Food Blog - by Alanus - 03-18-2013, 10:03 PM
Pass the Garum - Roman Food Blog - by Vindex - 03-18-2013, 11:40 PM
Pass the Garum - Roman Food Blog - by Alanus - 03-19-2013, 12:15 AM
Pass the Garum - Roman Food Blog - by Vindex - 03-31-2013, 11:47 PM
Pass the Garum - Roman Food Blog - by Neill - 04-03-2013, 12:45 AM

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