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.

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

https://media.discordapp.net/attachments/309843229719789569/362730403024338955/IMG_20170927_184045.jpg?width=355&height=474

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.

thanks for the advice @Rin

Sure.

bread was a success

https://media.discordapp.net/attachments/309843229719789569/362745813627174933/IMG_20170927_193741.jpg?width=355&height=474

crispy, buttered outside

nice and airy/spongy inside

Looks a little uh.... handmade^^

lmao yeah

Good first run though.

Next time, before you put it in the pan, knead it in such a way that the folds are on the underside and the top has a sort of smooth skin on it. Like an elongated pizza dough before rolling. It will be much more aestetically pleasing as an end product and will give you the familiar "bread form factor".

ok

The trick to the whole process in understanding how gluten forms and behaves. If you do a little research on that specific point, it wil give much better insight into what's really going on, and as a result, more control over the end result.

mhm

duly noted

thanks for the info

What would you guys reccommend I grow first to learn the basics of gardening? My parents grow a few vegetables, but I wanted to start a small garden in my home (preferablly a small indoor one).