Comments on: Lynne Pope’s bread http://ourkitchen.fisherpaykel.com/2009/11/lynne-popes-bread/ Food, recipes, cooking, drink, photography, Fisher & Paykel, Our Kitchen, Tips Sun, 14 Mar 2010 18:53:40 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Karen http://ourkitchen.fisherpaykel.com/2009/11/lynne-popes-bread/comment-page-1/#comment-504 Karen Fri, 27 Nov 2009 05:45:18 +0000 http://ourkitchen.fisherpaykel.com/?p=1657#comment-504 I just came across your site via www.studiohomecreative.com...not sure how I missed it on Design Sponge, but after spending an hour drooling over your recipes and the achingly beautiful photography I'm hooked. I have a pocket-full of recipes I'm dying to try and I'm looking forward to your next posts! Cheers! Karen I just came across your site via http://www.studiohomecreative.com…not sure how I missed it on Design Sponge, but after spending an hour drooling over your recipes and the achingly beautiful photography I’m hooked. I have a pocket-full of recipes I’m dying to try and I’m looking forward to your next posts! Cheers!
Karen

]]> By: Susie http://ourkitchen.fisherpaykel.com/2009/11/lynne-popes-bread/comment-page-1/#comment-502 Susie Fri, 27 Nov 2009 00:28:25 +0000 http://ourkitchen.fisherpaykel.com/?p=1657#comment-502 Hey Emily that's awesome that you're having a crack at it. I find once you start making bread it turns into a love affair/obsession! There are so many varieties you can make and so many different ways to shape it. There's also this fantastic science going on behind it which I think adds to it's appeal. I hope this recipe is one in a long line of bread-based-adventures for you. Good luck, hope it turns out great. Susie Hey Emily

that’s awesome that you’re having a crack at it. I find once you start making bread it turns into a love affair/obsession! There are so many varieties you can make and so many different ways to shape it. There’s also this fantastic science going on behind it which I think adds to it’s appeal. I hope this recipe is one in a long line of bread-based-adventures for you. Good luck, hope it turns out great.
Susie

]]> By: Emily http://ourkitchen.fisherpaykel.com/2009/11/lynne-popes-bread/comment-page-1/#comment-495 Emily Mon, 23 Nov 2009 07:47:10 +0000 http://ourkitchen.fisherpaykel.com/?p=1657#comment-495 Emma and Susie, Thank you so much for your detailed responses! I have never made bread before, so this will be my first attempt. Thanks again! Emma and Susie,
Thank you so much for your detailed responses! I have never made bread before, so this will be my first attempt. Thanks again!

]]> By: Susie http://ourkitchen.fisherpaykel.com/2009/11/lynne-popes-bread/comment-page-1/#comment-494 Susie Sun, 22 Nov 2009 23:03:00 +0000 http://ourkitchen.fisherpaykel.com/?p=1657#comment-494 Hey Emily When thinking about proving bread I always come back to what is the optimal temperature for yeast growth. In a lot of cook books they state it as around 30°C - 40°C. This can prove quite slow though (like the pun :)) so I usually use around 45°C. At 60°C the enzyme responsible for the activity of yeast will stop working altogether, and enzyme activity will slow after 40°C (optimal temp is 38°C), but bear in mind the temperature of the oven and the temperature of the food will be different (food will be at a slightly lower temp) hence why 45°C probably works well. A lot of ovens these days have defrost functions which are fantastic for the purpose of proving bread as they bring the oven up to around 30-40°C. Also some electronic ovens start their temperature scale around 40°C. I usually prove bread on the defrost function with a damp tea towel over it and it works a treat! Although the damp tea towel might not work in this recipe. Like Emma said let us know how you go and if you have any more questions don't hesitate to ask. Cheers, Susie :). Hey Emily
When thinking about proving bread I always come back to what is the optimal temperature for yeast growth. In a lot of cook books they state it as around 30°C – 40°C. This can prove quite slow though (like the pun :) ) so I usually use around 45°C. At 60°C the enzyme responsible for the activity of yeast will stop working altogether, and enzyme activity will slow after 40°C (optimal temp is 38°C), but bear in mind the temperature of the oven and the temperature of the food will be different (food will be at a slightly lower temp) hence why 45°C probably works well. A lot of ovens these days have defrost functions which are fantastic for the purpose of proving bread as they bring the oven up to around 30-40°C. Also some electronic ovens start their temperature scale around 40°C. I usually prove bread on the defrost function with a damp tea towel over it and it works a treat! Although the damp tea towel might not work in this recipe. Like Emma said let us know how you go and if you have any more questions don’t hesitate to ask.
Cheers, Susie :) .

]]> By: Emma http://ourkitchen.fisherpaykel.com/2009/11/lynne-popes-bread/comment-page-1/#comment-492 Emma Sun, 22 Nov 2009 18:30:55 +0000 http://ourkitchen.fisherpaykel.com/?p=1657#comment-492 Hi Emily, It's not a silly question at all! It is a hard one to answer as the lowest reading on my oven is 100 degree celcius, so I put it halfway between there and 'off' - somewhere around 50 degrees celcius if I were to hazard a guess. Good luck with it and let me know how you go! Emma Hi Emily,
It’s not a silly question at all! It is a hard one to answer as the lowest reading on my oven is 100 degree celcius, so I put it halfway between there and ‘off’ – somewhere around 50 degrees celcius if I were to hazard a guess. Good luck with it and let me know how you go!
Emma

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