Pass the Garum - Roman Food Blog

[Kegluneq]

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.

Huh. Most recipes (taken from flour packets, I have to admit) say to leave it in a warm place - my house has no shortage of cool places at least! Next time I try (spelt flour with modern yeast, rather than the more authentic sourdough) I'll leave it for longer in a cool place.

My inability to make fresh bread that isn't a brick/soggy on the inside is rather depressing for me!