Rise to me: The Bread Thread

The Something Awful Forums > Discussion > Goons with Spoons > Rise to me: The Bread Thread

Waci: May 30, 2011; A boy and his dog.

Make sure it has actually reached room temperature before wrapping it. Unless you're freezing it keep it at room temperature somewhere dry, in a paper bag or wrapped in something that can breathe (ie not cling film or tightly wrapped aluminium foil or whatever). I don't think there's any way to keep it exactly as it is after baking, but unless your home is particularly humid it should still stay nice and crusty.

# ¿ Jun 14, 2019 18:50

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# ¿ Apr 25, 2024 11:45

Waci: May 30, 2011; A boy and his dog.

Flour water salt yeast

# ¿ May 4, 2020 23:18

Waci: May 30, 2011; A boy and his dog.

Kestral posted:

This thread is fantastic Some questions from a newbie breadmaker who has a few no-knead sourdough loaves under his belt and is looking to improve:

#1: I�m struggling to get a good scoring on my no-knead sourdoughs, even using the sharp-rear end blades from my double-edged safety razor, and I�m wondering whether it�s my technique, my tools, or my dough that�s at fault. The razor doesn�t �catch� and cut the dough: it pushes and drags it, leaving shallow grooves rather than scoring, even with a light coating of olive oil on the blade. Any idea what this could

If the dough texture is otherwise correct, try a shallower angle maybe?

# ¿ May 14, 2020 03:58

Waci: May 30, 2011; A boy and his dog.

Casu Marzu posted:

Tried my hand at making one of those fancy instagram decorated focaccias

Absolutely instagrammable.

# ¿ Jan 10, 2021 05:38

The Something Awful Forums > Discussion > Goons with Spoons > Rise to me: The Bread Thread