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 =:-)@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. 😃