Message from @Nix
Discord ID: 362723128222416896
i've never tried fresh bread before
only store bought shit
We‘re baking it at home too, but we have a machine to do it for us.
I just use breadpans and an oven.
What's really interesting about bread is that your regional bacterium can change it's texture and flavor significantly. San Francisco sourdough is a good example.
that's actually really interesting
bread is now outside and rising
Looks... Very floury.
yeah
very first loaf
Ahhhh. Well, tell us how it turns out!
alrighty
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.
*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.
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