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Xarb posted:How do you all store your bread? In my stomach, there's a reason bakeries get rid of their day old bread.  But yeah the quote is spot on in my experience. Storing bread in plastic lets the moisture redistribute and leaves it soft, storing it in paper or some other breathable container maintains a crusty crust but the bread will dry out faster. Either way, its just not the same after 12 hours so if possible I just try to bake exactly as much as I need and not have any left for saving, or use it for toast/croutons/ect where it doesn't matter.
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Apr 19, 2013 14:30
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| # ¿ Apr 27, 2024 13:47 |
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When letting my dough rise I find that the flour under it starts to get absorbed and the dough starts to stick to whatever its on. I'm already using too much flour under it to compensate. Is my dough too wet? Its tacky, but doesn't stick to my hands when I'm handling it. I'm reluctant to make it dryer since I feel like it would be harder to work with.
OtherworldlyInvader fucked around with this message at 23:50 on May 9, 2013 |
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May 9, 2013 23:46
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This seems to be a purely cosmetic problem, but I can't get pretty scoring on my bread. I'm making them about half an inch deep, but it expands so much in the oven they get pretty much erased. This one was in a square pattern and its pretty much completely gone:  This ones a little better (Same dough).  I'm wondering if its a result of the higher temperature (475F) I'm cooking at or if i'm not scoring deep enough or what.
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May 16, 2013 00:57
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I did all 3 of those. 
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May 16, 2013 01:37
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