not at all. Just a question of style to me, I can do it differently if I want to.
But is it true when you have deep separation of the crust the interior of the loaf is exposed to more direct heat and, accordingly, it will tend to dry out?
In my experience it is more important how much water you can cram into the dough without it getting too soft and at which temperature you bake.
Okay, and you don’t add a bunch of sugar to the dough to make the baked loaf softer, correct?
correct. The very idea sounds terrible to me.
Because you're supposed to smear it on after baking it. There's garlic butter on there in the last picture you fucking mongoloid.
while the recipe says to bake it at 400 for 25 minutes i decided this time to experiment even more by trying a lower bake temp and longer bake time as it was leaving the outside too dark for my liking and it came out softer n more bready
Not necessarily. You CAN do it that way, but most garlic naan has the garlic baked in or on it .
It looks heavy like banana bread. Did you use quite a bit of honey in it?
Your repeated use of fire cider is beginning to annoy me. Although I’ve never used it, I’m unconvinced that it would be good in any recipe but especially in stews and the like.
hilarious...
your opinion is not in the recipe
My opinion SHOULD be the recipe, Sistah!
That’s another good looking loaf, but I am concerned about the crust-to-soft bread ratio. That’s a lot of crust.
I like it that way right now. If I want to have it any other way I can easily adjust the recipe accordingly.
What would you do to produce a loaf with less crust? More moisture? Bake on a lower temperature?
BTW, do you make sandwiches with that bread?
No, I'd leave it out in the basket longer. The process is as such:
When I go hiking I make sandwiches to take with me.
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Why does allowing the dough to sit in a basket for up to an hour result in a thinner crust? After all, you have already let the dough sit for 12 to 24 hours.
I was curious about that because round loaves produce unequal sized slices of bread.
To me, that looks like the proper amount of crust for a loaf.The loaf I made here is wet formed:
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my what? and yes, right now I have a shitty phone indeed... Instagram: A service for uploading pictures of food, retards and whores./ck/ Cooking Thread - Encyclopedia Dramatica Forums
my what? and yes, right now I have a shitty phone indeed... Instagram: A service for uploading pictures of food, retards and whores.
When you form the loaf, you stir it, and allegedly* provide oxygen to the yeast, plus you pop some of the bubbles already built. The effect is like pushing a reset button on the resting time, after that it needs resting time again. As I said, up to an hour.
So perhaps another way to control crust size is to increase or decrease the amount of yeast in the dough?
If by using a lot more resting time before final loaf forming or by adding more yeast, the dough is by my definition overfermented. In that case you could shorten that final resting time I employ and still get less crust, probably. I wouldn't do that though as I'm quite happy with the mechanisms I have at hand.
Yes, it seems that you’ve developed a process that works for you. However, does that same process work for different types of grains? It seems like you generally use the same grain mixture for each loaf.
IMO there are only two types of grains relevant for making bread: Wheat and rye. You can substitute wheat with spelt with a few tricks, then it's pretty similar. My recipe works for wheat and spelt. For rye, sourdough is mandatory, but even then you could bake it pretty similarly.
