Message from @ram3n
Discord ID: 362731970893185045
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.
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.
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
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).
Depending your climate, tomatos generally are pretty forgiving.
I have a pretty good sized garden, melons, tomato, cucumber, beets, carrots, peppers, etc... Most of it isn't very tempermental. The melons are especially "aggressive" growers.