Message from @Nix
Discord ID: 362724103079198722
Why's it outside, though?
need to let the dough rise
Can't you do that indoors? Just cover the bowl with a damp handtowel.
recipe called for a hot place to let the dough rise
like 90 degrees fahrenheit outside rn
¯\_(ツ)_/¯
I use my over on the "warming" setting.
Hm. Well, alright.
*oven
i don't think my oven has that setting
Whatever it's lowest temp is is probably fine.
I just stick mine near the window, or by an open convection oven.
I guess it depends on the oven, mine is pretty nice.
The open convection overn seems sharp. Doesn't it heat up the room really bad though?
Depends how much you open it, and in winter I turn off the heater when I make bread, use the convection oven and bread oven to make the house smell nice and be warm. In summer I can just leave it by the window.
I'm talking one of those lil toaster ovens you make fish sticks and stuff in. Not the full-size oven.
Yeah. I have one.
I find that active heating produces better results.
Lot's of factors there though.
Winter's the best time to bake. Makes the whole house smell like a home, and there's nothing like warm bread and good butter.
bread is risen
time to bake
You don't double-rise your bread? Interesting.
double rising?
Should lightly knead or punch it and re-rise. Prevents the bread from looking like swiss cheese.
i'll take that into account next time i bake
The gluten strands form more completely with a second rise.
oh nice
Gives more structure, and prevents the bread from being too crumbly.
oh okay
well we'll see how it'll turn out lmao
And as I said, prevents large air holes from forming.
mhm
They say it's best to lightly reknead it, but I just punch down on it a few times and then throw it back in the oven for second rise. Seems to work fine.
If I baked with no bread pan, I would probably knead it instead.
Sure.
bread was a success