I had a few obstacles to overcome this evening, for example:
-It was 55 degrees in my house when I got home- not a very warm atmosphere for bench resting and proofing breads- but I made it work the best I could.
-My oven is a piece of Junk basically- I had a very hard time keeping it at the 400 degrees required to bake the bread. My new Martha Stewart oven thermometer has been quite a tattle-tale when it comes to the truth of my oven's real interior temps. When the beeper goes off to signal the oven is preheated- ITS A LIE!!! If I set the oven to 400 degrees, it tells me it is preheated at 210 degrees. If I wait another 10 minutes then it is closer to temp. Maybe I opened the oven door too often and that is why I couldn't maintain 400. Either way I don't trust the oven, so my only for sure way of knowing my bread is cooked is to use my thermometer. Internal temp of 190 is the goal, at least we made it to that tonight. I was worried.
-I forgot the rules about checking the dough after bench resting and the fermentation steps. I think I guessed right about the desired elasticity of the dough, but apparently I will need to review these skills with Chef Fred at the next class. That way I won't question what I am doing.