|The side-effects of haggis
||[Jan. 26th, 2017|05:02 pm]
The instructions desperance gave me, when he gave me my sourdough starter, tell me to put a bowl of water in the oven with the loaf: this is said to improve the rise. Every now and then I think yes, I really should try that..., but I am lazy, and clumsy with bowls of boiling water. and one way and another I never do.
But yesterday I was cooking haggis (of course) and the instructions for this required it, too, to be placed in in the oven, in a bowl containing an inch of water. Which gave me an overlap: not entirely by chance, but not entirely by planning, either, the bread spent its first quarter hour in an oven which also contained a bowl of water.
It certainly rose better than usual. This is not a scientific test: it was rising enthusiastically throughout the process, but nonetheless, for the record, oatmeal-raisin bread, bowl of water (surely the haggis is not an active ingredient?), completely satisfactory loaf.