Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
I make Walter Sands' Basic White Bread and Grandma's French Bread exclusively in the CSO (mainly because my oven has become more of a storage place for my cast iron and I don't like moving everything out) and I proof both in the CSO. The white bread I proof at 100F for about 25 mins and the French bread at 100F for about 15 mins. I've never had a flat loaf.
Edited to add that I don't think I've ever used bread flour--I always use all purpose.
I make Walter Sands' Basic White Bread and Grandma's French Bread exclusively in the CSO (mainly because my oven has become more of a storage place for my cast iron and I don't like moving everything out) and I proof both in the CSO. The white bread I proof at 100F for about 25 mins and the French bread at 100F for about 15 mins. I've never had a flat loaf.
By Shalmanese,
By ducphat30,
