{"id":656,"date":"2013-02-21T13:29:46","date_gmt":"2013-02-21T13:29:46","guid":{"rendered":"http:\/\/www.flourandwater.co.uk\/?p=656"},"modified":"2015-04-28T16:59:35","modified_gmt":"2015-04-28T16:59:35","slug":"trying-out-the-new-oven","status":"publish","type":"post","link":"https:\/\/www.flourandwater.co.uk\/blog\/trying-out-the-new-oven\/","title":{"rendered":"Trying out the new oven"},"content":{"rendered":"<p>I have moved again, this time into a flat of my own. Unfortunately, the flat is in a centuries-old timber-framed building with large, draughty sash windows and no central heating \u2013 in short, it\u2019s freezing cold. The average kitchen temperature in the last few days has been between 8 and 10\u00b0c!<\/p>\n<p>Obviously, one of the first things I wanted to do was test-drive the resident oven (electric, basic, as clean as could be expected), but the first problem I came up against was proving my dough. I made a milk loaf dough and, mindful of the low temperature (I could hardly ignore it) I warmed the milk to 20\u00b0c. By the time I\u2019d finished kneading, however, the temperature of the dough had almost halved. Proving took much longer than usual &#8211; not a problem in itself but, as I hadn&#8217;t anticipated it, the preheated oven sat idling for a while as I was waiting for the dough to rise.<a href=\"https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2013\/02\/Test-run-milk-loaf.jpg\"><img loading=\"lazy\" class=\"aligncenter wp-image-657 size-full\" title=\"Test run milk loaf\" src=\"https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2013\/02\/Test-run-milk-loaf.jpg\" alt=\"A milk loaf\" width=\"488\" height=\"327\" srcset=\"https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2013\/02\/Test-run-milk-loaf.jpg 488w, https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2013\/02\/Test-run-milk-loaf-300x201.jpg 300w, https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2013\/02\/Test-run-milk-loaf-158x106.jpg 158w\" sizes=\"(max-width: 488px) 100vw, 488px\" \/><\/a><\/p>\n<p>Until warmer weather arrives, I\u2019m obviously going to have to be much more conscious of the ambient temperature than usual, extending proving times or finding somewhere I can keep the dough sufficiently warm. The good news is that the oven, while no powerhouse, managed to produce a decent loaf, and one with an evenly browned crust. It didn\u2019t do much to heat the kitchen though.<\/p>\n<div id=\"themify_builder_content-656\" data-postid=\"656\" class=\"themify_builder_content themify_builder_content-656 themify_builder themify_builder_front\">\n\t<\/div>\n<!-- \/themify_builder_content --><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>I have moved again, this time into a flat of my own. Unfortunately, the flat is in a centuries-old timber-framed building with large, draughty sash windows and no central heating \u2013 in short, it\u2019s freezing cold. The average kitchen temperature in the last few days has been between 8 and 10\u00b0c! Obviously, one of the<a class=\"more-link\" href=\"https:\/\/www.flourandwater.co.uk\/blog\/trying-out-the-new-oven\/\"> read more&#8230;<\/a><!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"_links":{"self":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/656"}],"collection":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=656"}],"version-history":[{"count":4,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/656\/revisions"}],"predecessor-version":[{"id":3138,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/656\/revisions\/3138"}],"wp:attachment":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}