I've followed The Fresh Loaf for years but this is my first time to post.
I wonder if anyone else has made bread or rolls from dough that was placed in a bowl of water to rise? The recipe I've used is from Beatrice Ojakangas, I believe in her cookbook of Finnish recipes. The dough is placed in a tea towel then submerged in cold water to rise. It does work, and makes lovely rolls.
My question today is how did this method originate? I can make up stories that seem plausible, but I'd like to know how it really started.
Any ideas?
--Please guide me if there are better ways to post questions like this. Thanks :)
- irish baker's Blog
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In the cookbook "Beard on Bread", there are two formulas for water-raised bread and egg-twists, pages 142-146.
Interesting.
https://www.amazon.com/gp/product/0679755047?tag=froglallabout-20
He does not explain the origin or the reasons for it,
My guess... in a very cold climate, it might be easier/cheaper to heat a pot of water than the whole room, or a proofing box.