Pete Prodoehl 🍕Yesterday’s bread. Turned out okay, but I still think I can do better. It took a long time for the second proof so I’m wondering if I did something wrong.
Thomas Sturm@rasterweb Looks good though - seems to have a nice structure where you cut it open. 😋
Airplanista 🇺🇦@rasterweb Pete, #baking #bread must be some sort of weird science. My wife has been baking it for years, and just recently figured out how to get her baguettes and Italian bread to have a harder crispy crust with soft insides. I do not know details, but it somehow involves putting a cookie sheet full of water under the bread while baking to replicate the Syracuse, NY Italian bakery bread she grew up on. Just keep plugging away b/c even the mistakes are usually highly edible.
@Av8rdan For this one I put an inverted baking pan on the top shelf, bread below it, and a pan of boiling water in the bottom to create steam. This is supposed to help create a better crust. Yeah, it’s all weird science!
Thomas =:-)@rasterweb did you want it this blond? I like it way darker. But, a matter of preference
@Tho99 No, I don't know how to make it darker. (I'm new to this!)
@rasterweb then it should taste amazing. Out of interest, this looks like 750 g of dough or maybe 1000 g. At what temperature did you bake it and for how long?
@Tho99 I think it's it's closer to 640 grams, which is maybe why it's a little small? I think I may have used the slightly smaller loaf pan last time. Baked at 350°F for 40 minutes.
@rasterweb I preheat my oven to as high as it can go, about 500 F, at the bottom of the oven is a pan with stones. I put the loaf on a pizza steel, which also works with a pan. When I put the loaf in, I put about 300 g of hot water into the pan with the stone (be careful of the steam) close the oven door to 480 F. After 15 min I open the oven door to let out the steam, and change the oven to 450 C for another 30 min.
This will be „harrowing“ the first few times, because you’ll think you’re burning the bread. But it will be all good 😊
This will be „harrowing“ the first few times, because you’ll think you’re burning the bread. But it will be all good 😊
@Tho99 Thanks! I’ll keep trying things and exploring the world of bread. 😃