Message from @Nix

Discord ID: 362724103079198722


2017-09-27 22:11:05 UTC  

Why's it outside, though?

2017-09-27 22:11:15 UTC  

need to let the dough rise

2017-09-27 22:11:44 UTC  

Can't you do that indoors? Just cover the bowl with a damp handtowel.

2017-09-27 22:11:56 UTC  

recipe called for a hot place to let the dough rise

2017-09-27 22:12:03 UTC  

like 90 degrees fahrenheit outside rn

2017-09-27 22:12:04 UTC  

¯\_(ツ)_/¯

2017-09-27 22:12:12 UTC  

I use my over on the "warming" setting.

2017-09-27 22:12:12 UTC  

Hm. Well, alright.

2017-09-27 22:12:18 UTC  

*oven

2017-09-27 22:12:25 UTC  

i don't think my oven has that setting

2017-09-27 22:12:40 UTC  

Whatever it's lowest temp is is probably fine.

2017-09-27 22:12:41 UTC  

I just stick mine near the window, or by an open convection oven.

2017-09-27 22:13:11 UTC  

I guess it depends on the oven, mine is pretty nice.

2017-09-27 22:13:39 UTC  

The open convection overn seems sharp. Doesn't it heat up the room really bad though?

2017-09-27 22:14:25 UTC  

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.

2017-09-27 22:14:56 UTC  

I'm talking one of those lil toaster ovens you make fish sticks and stuff in. Not the full-size oven.

2017-09-27 22:15:10 UTC  

Yeah. I have one.

2017-09-27 22:15:28 UTC  

I find that active heating produces better results.

2017-09-27 22:15:37 UTC  

Lot's of factors there though.

2017-09-27 22:15:46 UTC  

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.

2017-09-27 22:16:05 UTC  

And yeah, I can see that. My state's just so warm, I hardly ever need to bother more with that.

2017-09-27 22:42:32 UTC  

bread is risen

2017-09-27 22:42:34 UTC  

time to bake

2017-09-27 22:43:08 UTC  

You don't double-rise your bread? Interesting.

2017-09-27 22:43:15 UTC  

double rising?

2017-09-27 22:45:17 UTC  

Should lightly knead or punch it and re-rise. Prevents the bread from looking like swiss cheese.

2017-09-27 22:45:33 UTC  

i'll take that into account next time i bake

2017-09-27 22:46:01 UTC  

The gluten strands form more completely with a second rise.

2017-09-27 22:46:06 UTC  

oh nice

2017-09-27 22:46:22 UTC  

Gives more structure, and prevents the bread from being too crumbly.

2017-09-27 22:46:37 UTC  

oh okay

2017-09-27 22:46:48 UTC  

well we'll see how it'll turn out lmao

2017-09-27 22:46:53 UTC  

And as I said, prevents large air holes from forming.

2017-09-27 22:47:21 UTC  

mhm

2017-09-27 22:50:35 UTC  

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.

2017-09-27 22:51:15 UTC  

If I baked with no bread pan, I would probably knead it instead.

2017-09-27 22:57:31 UTC  

thanks for the advice @Rin

2017-09-27 23:46:34 UTC  

Sure.

2017-09-27 23:47:32 UTC  

bread was a success