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Anchor Hocking 3-Quart Heritage Hill Jar with Glass Lid
Product Description On the table, in the kitchen, and around the home, Anchor Hocking offers a wide variety of high quality consumer glassware products that are both beautiful and functional. Accent and organize the kitchen, bath or living room. From soaps and cotton balls, to flour, sugar and cookies, we have glass storage collections for every use. Product Description Item #: 69832TAH. Customers also search for: 3Qt Heritage Hill Jar W Cvr - storage glass Glassware Storage Reader Reviews . It is during the primary fermentation that the majority of dough's flavor develops. The optimum range of temperature for wheat bread fermentation is between 75 and 78 degrees. It is 5-degrees higher for rye. I have found that these canisters create an ideal atmosphere for bulk fermentation, particularly for breads that do not require folding. This canister will accommodate about three pounds of dough and allow for doubling of size. I minimally oil the base of the canister bottom and dough surface with Whole Foods cold pressed canola oil. After I arrange the dough inside, the loose fitting lid is replaced to allow for the escape of carbon dioxide while also fostering a moist humid climate that keeps dough surface supple. Next step: I use a black felt tip pen to write on a strip of wide blue tape (3M's painter's easy release tape) the following information - Dough type, current time, weight, and other special instructions such as the folding schedule. I then place this tape horizontally on the canister at a level equal to the un-risen dough. Later, this will visually show me the dough's fermentation progress at a glance, and it will also reference any other necessary information. My system works particularly for bakers with numerous loaves of varying styles, with different demands, and time schedules all working at the same time. The blue tape frees up my mind so that I never waste time second-guessing myself with questions like "Did I begin bulk at 1:00 P. M., or was it some other time?" Things can get confusing very quickly juggling several different styles of loaves at once. The dough stays moist in the canister, and this is ideal for refrigerator retarding sessions as well. I use smaller canisters for pre-ferments, biga, levain, etc. For the later, plastic wrap is a superior seal to the glass lid only because one can write information on top with a felt pen, such as time, weight, and hydration percentages. This helps retain a semblance of sanity and order to my bubbling, bread laboratory. In addition to grain and pasta storage, I have also used these canisters for homemade pickled eggs. They look beautiful with pieces of fresh garlic and spicy red whole arbol chilies mingled about the extra small free-range eggs. These canisters do not absorb bacteria or odors. They are dishwasher safe on a low temperature wash, and proven themselves indispensable on hectic Bread Baking Mondays!
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