I baked it on a tray (I guess that's what you mean by baking sheet). The oven was pre-heated but the tray wasn't. I also put a dish of water in the bottom of the oven because I read something about steam being good for bread.
Steam is good for bread, but not all ovens are designed to keep steam in them (I think yours in the UK is much more likely to do that, though), but that will only work if you had the water dish in the oven for a very long time, as it takes a long time to heat water that way. If you poured it into the dish straight from the kettle, that might be fine though! But it looks like it didn't work. When I bake a loaf, I typically spritz some water into the dutch oven right before I close the lid, which does a great job of trapping steam, which helps form a nice, golden, bubbly crust.
Honestly it looks like the main variable you could change is upping the heat and/or increasing the bake time. But if you ate it and liked it, there's nothing to adjust, really. Bake your bread the way you like it!
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MichaelLCIn what furnace was thy brain?ChicagoRegistered Userregular
edited April 2020
It certainly is a Wonder that bread ever bakes properly.
I need to try my Instant Pot bread again. Keeps coming out too doughy which the fact that it's basically steamed is understandable but think it's still not quite right.
MichaelLC on
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Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
I baked it on a tray (I guess that's what you mean by baking sheet). The oven was pre-heated but the tray wasn't. I also put a dish of water in the bottom of the oven because I read something about steam being good for bread.
Steam is good for bread, but not all ovens are designed to keep steam in them (I think yours in the UK is much more likely to do that, though), but that will only work if you had the water dish in the oven for a very long time, as it takes a long time to heat water that way. If you poured it into the dish straight from the kettle, that might be fine though! But it looks like it didn't work. When I bake a loaf, I typically spritz some water into the dutch oven right before I close the lid, which does a great job of trapping steam, which helps form a nice, golden, bubbly crust.
Honestly it looks like the main variable you could change is upping the heat and/or increasing the bake time. But if you ate it and liked it, there's nothing to adjust, really. Bake your bread the way you like it!
I liked the crust. The inside though was too dense and heavy. I just don't think it came out the way it was supposed to, but I'm not sure why.
I baked it on a tray (I guess that's what you mean by baking sheet). The oven was pre-heated but the tray wasn't. I also put a dish of water in the bottom of the oven because I read something about steam being good for bread.
Steam is good for bread, but not all ovens are designed to keep steam in them (I think yours in the UK is much more likely to do that, though), but that will only work if you had the water dish in the oven for a very long time, as it takes a long time to heat water that way. If you poured it into the dish straight from the kettle, that might be fine though! But it looks like it didn't work. When I bake a loaf, I typically spritz some water into the dutch oven right before I close the lid, which does a great job of trapping steam, which helps form a nice, golden, bubbly crust.
Honestly it looks like the main variable you could change is upping the heat and/or increasing the bake time. But if you ate it and liked it, there's nothing to adjust, really. Bake your bread the way you like it!
I liked the crust. The inside though was too dense and heavy. I just don't think it came out the way it was supposed to, but I'm not sure why.
Could need more yeast, could need more time to rise, could have been kneaded too much.
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Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
Yes I know the various things that can go wrong with bread but that doesn't help me know what went wrong with this bread
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webguy20I spend too much time on the InternetRegistered Userregular
Also I've had bread come out perfect but without a golden brown crust. When that happens I hit it with a couple minutes of broil and that browns it up nicely.
Also I've had bread come out perfect but without a golden brown crust. When that happens I hit it with a couple minutes of broil and that browns it up nicely.
Especially if you brush it with a bit of butter beforehand this makes some incredibly attractive breads.
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David_TA fashion yes-man is no good to me.Copenhagen, DenmarkRegistered Userregular
I baked it on a tray (I guess that's what you mean by baking sheet). The oven was pre-heated but the tray wasn't. I also put a dish of water in the bottom of the oven because I read something about steam being good for bread.
Steam is good for bread, but not all ovens are designed to keep steam in them (I think yours in the UK is much more likely to do that, though), but that will only work if you had the water dish in the oven for a very long time, as it takes a long time to heat water that way. If you poured it into the dish straight from the kettle, that might be fine though! But it looks like it didn't work. When I bake a loaf, I typically spritz some water into the dutch oven right before I close the lid, which does a great job of trapping steam, which helps form a nice, golden, bubbly crust.
Honestly it looks like the main variable you could change is upping the heat and/or increasing the bake time. But if you ate it and liked it, there's nothing to adjust, really. Bake your bread the way you like it!
You can also keep a metal pan on the bottom rack during the preheating process and toss a handful of ice cubes in there! The water evaporates as soon as it melts off the ice, so it's a good way to have a steady supply of steam. Especially good if you've got a gas oven that doesn't hold steam well.
It's so cheap and (kind of) easy for such good results that I just want to make it all the time. But it's like, fat on fat on carbs and I can't do that all the time. Life is hard.
I don't know if I would call carbonara "so cheap"
It relies on bacon or some other fatty cured pork product, which is expensive compared to other meats, and also parmesan cheese.
Now if you really want cheap pasta, get a load of
Aglio e Olio. Pasta, oil, garlic, salt. Sometimes parsley and or red pepper flakes. That is a bowl of delicious food for next to nothing.
This really relies on the pasta being very high quality though. If you're not making it yourself at home, you're going to want to buy the nicest pasta you can, which is typically one of the pricier brands. Still, even accounting for that it does end up a very cheap meal.
As far as I'm concerned there is zero difference between artisinal 12 dollar deli pasta and no name pasta that is a buck a kilo
It's so cheap and (kind of) easy for such good results that I just want to make it all the time. But it's like, fat on fat on carbs and I can't do that all the time. Life is hard.
I don't know if I would call carbonara "so cheap"
It relies on bacon or some other fatty cured pork product, which is expensive compared to other meats, and also parmesan cheese.
Now if you really want cheap pasta, get a load of
Aglio e Olio. Pasta, oil, garlic, salt. Sometimes parsley and or red pepper flakes. That is a bowl of delicious food for next to nothing.
This really relies on the pasta being very high quality though. If you're not making it yourself at home, you're going to want to buy the nicest pasta you can, which is typically one of the pricier brands. Still, even accounting for that it does end up a very cheap meal.
As far as I'm concerned there is zero difference between artisinal 12 dollar deli pasta and no name pasta that is a buck a kilo
There absolutely is, though. Texture and flavour vary wildly between different qualities of pasta.
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#pipeCocky Stride, Musky odoursPope of Chili TownRegistered Userregular
I'm sure this is just exposing my ignorance, but it looks like a box.
...were you able to keep the box it came in and get 2 for 1?
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
That's a much more reasonable size for a Pullman pan. My bread book called for an 18-inch pan in the recipe and I didn't really think about what that meant until it arrived and I started turning out giant foot-and-a-half loaves of perfectly square bread.
It's so cheap and (kind of) easy for such good results that I just want to make it all the time. But it's like, fat on fat on carbs and I can't do that all the time. Life is hard.
I don't know if I would call carbonara "so cheap"
It relies on bacon or some other fatty cured pork product, which is expensive compared to other meats, and also parmesan cheese.
Now if you really want cheap pasta, get a load of
Aglio e Olio. Pasta, oil, garlic, salt. Sometimes parsley and or red pepper flakes. That is a bowl of delicious food for next to nothing.
This really relies on the pasta being very high quality though. If you're not making it yourself at home, you're going to want to buy the nicest pasta you can, which is typically one of the pricier brands. Still, even accounting for that it does end up a very cheap meal.
As far as I'm concerned there is zero difference between artisinal 12 dollar deli pasta and no name pasta that is a buck a kilo
There absolutely is, though. Texture and flavour vary wildly between different qualities of pasta.
JKLA has talked about the difference between bronze cut and regular-style pasta and how the difference isn't so much about cost or quality, but you want one for some dishes and the other for different dishes. Bronze cut leaves slightly rougher textures on the outside of the pasta, which leaves more surface area for starches to leach out from, so it makes a starchier pasta water and a starchier noodle exterior so it grips sauces better. Much more useful for thinner sauces.
I can't remember what he said the other one was good for. Mac and cheese or something?
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#pipeCocky Stride, Musky odoursPope of Chili TownRegistered Userregular
That's a much more reasonable size for a Pullman pan. My bread book called for an 18-inch pan in the recipe and I didn't really think about what that meant until it arrived and I started turning out giant foot-and-a-half loaves of perfectly square bread.
This one is 4x4x13
I'm actually a little disappointed in the size now that it's arrived. I was hoping to make those massive square sandwich milk breads you get at Japanese grocery stores. Those ones are more like 5.5x5.5
KalTorakOne way or another, they all end up inthe Undercity.Registered Userregular
made some decent whole wheat bread today from a Cooks Illustrated recipe, and some Instant Pot tomato soup to go with the grilled cheese I made with the bread
I'm bitter about Schlotzkys. There used to be one directly across the street from my apartment that I enjoyed frequently, then one day with no announcement it closed and the next day it was open as a new store called "Andy's Deli", but all Ol' Andy did was string a banner across the Schlotzky's sign. Besides that, the building had mostly the same livery and furniture inside, and instead of changing the drive-through board he just printed out the new menu on regular computer paper and taped it on top of the old menu. By the time I moved away, months later, Andy STILL had not taken down the Schlotzky's sign underneath the banner.
Also I tried a salad there once and the lettuce was wilty and the whole thing was kinda flavorless so I didn't go back.
Applications for Anzac biscuits are normally approved provided the product generally conforms to the traditional recipe and shape, and are referred to as 'Anzac Biscuits' or 'Anzac Slice'. Referring to these products as 'Anzac Cookies' is generally not approved, due to the non-Australian overtones.
Penalties for the misuse of the word 'Anzac'
For serious breaches of the Act, a penalty of up to 12-months' imprisonment may apply. Under the Crimes Act 1914, a penalty of up to $10,200 for a natural person and $51,000 for a body corporate may be imposed by the Court, instead of imprisonment.
Applications for Anzac biscuits are normally approved provided the product generally conforms to the traditional recipe and shape, and are referred to as 'Anzac Biscuits' or 'Anzac Slice'. Referring to these products as 'Anzac Cookies' is generally not approved, due to the non-Australian overtones.
Penalties for the misuse of the word 'Anzac'
For serious breaches of the Act, a penalty of up to 12-months' imprisonment may apply. Under the Crimes Act 1914, a penalty of up to $10,200 for a natural person and $51,000 for a body corporate may be imposed by the Court, instead of imprisonment.
When I was in elementary school I spent some time in the library one day looking through a book of funny or unusual laws. Thus I did discover that it was illegal to fry more than 100 donuts in a single day in the town I lived in.
I don't know what the penalty was for doing so. And I can find no current reference to such a law now. But at the time my whole class got a lot of laughs out of the idea of somebody going to jail for frying too many donuts in one day.
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Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
I baked it on a tray (I guess that's what you mean by baking sheet). The oven was pre-heated but the tray wasn't. I also put a dish of water in the bottom of the oven because I read something about steam being good for bread.
Steam is good for bread, but not all ovens are designed to keep steam in them (I think yours in the UK is much more likely to do that, though), but that will only work if you had the water dish in the oven for a very long time, as it takes a long time to heat water that way. If you poured it into the dish straight from the kettle, that might be fine though! But it looks like it didn't work. When I bake a loaf, I typically spritz some water into the dutch oven right before I close the lid, which does a great job of trapping steam, which helps form a nice, golden, bubbly crust.
Honestly it looks like the main variable you could change is upping the heat and/or increasing the bake time. But if you ate it and liked it, there's nothing to adjust, really. Bake your bread the way you like it!
You can also keep a metal pan on the bottom rack during the preheating process and toss a handful of ice cubes in there! The water evaporates as soon as it melts off the ice, so it's a good way to have a steady supply of steam. Especially good if you've got a gas oven that doesn't hold steam well.
This is actually what I did, and then topped it up with water after it had gone dry. I was wondering if the ice cubes could have affected the temperature of the oven and that was what was wrong but if you're suggesting it I guess not.
"Brovid Hasselsmof" could you show us what a slice looks like on the inside? That could offer some clues about what happened.
It all got eaten, so no. It looked like bread but with virtually no bubbles/holes.
The more I think on it the more I reckon the yeast was the problem. We're finishing off the stew today so I'm going to bake another loaf and see if it comes out better.
Applications for Anzac biscuits are normally approved provided the product generally conforms to the traditional recipe and shape, and are referred to as 'Anzac Biscuits' or 'Anzac Slice'. Referring to these products as 'Anzac Cookies' is generally not approved, due to the non-Australian overtones.
Penalties for the misuse of the word 'Anzac'
For serious breaches of the Act, a penalty of up to 12-months' imprisonment may apply. Under the Crimes Act 1914, a penalty of up to $10,200 for a natural person and $51,000 for a body corporate may be imposed by the Court, instead of imprisonment.
When I was in elementary school I spent some time in the library one day looking through a book of funny or unusual laws. Thus I did discover that it was illegal to fry more than 100 donuts in a single day in the town I lived in.
I don't know what the penalty was for doing so. And I can find no current reference to such a law now. But at the time my whole class got a lot of laughs out of the idea of somebody going to jail for frying too many donuts in one day.
At a guess, sounds like someone tried to open a bakery/run one out of their home, and someone else had the power and motive to shut them down.
I'd say to get the Gillotine ready for that Delivery person.
Stercus, Stercus, Stercus, Morituri Sum
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Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
Bread attempt number 2. Put the yeast in warm water for a bit beforehand and have now left the dough to rise in the sun outside because maybe our kitchen is too cool on account of being a dingy granite cave.
When kneading it the dough was a lot stickier than yesterday which is either a good thing or a bad thing, obviously I presume a bad thing.
I'd say to get the Gillotine ready for that Delivery person.
Or not, because the delivery person likely couldn't even see the items in the bag, most restaurants are sealing them these days. At most you can count the number of items and make sure it matches. They're not supposed to open the food to check that it's right.
+17
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Donovan PuppyfuckerA dagger in the dark isworth a thousand swords in the morningRegistered Userregular
I'd say to get the Gillotine ready for that Delivery person.
Absolutely not. That's straight up just an un-cut bun with nothing in it, to see that the delivery person would have had to unwrap the order. You do not want the delivery person unwrapping your order.
They should call the restaurant and text pictures to the manager, if the restaurant doesn't suck they will send them out another meal free of charge and a voucher for a free meal in future.
+19
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
edited April 2020
Bread 2.0
It definitely rose more than yesterday, prior to going in the oven, and then barely rose at all while baking. It still doesn't look quite right, it's a bit more brown but again I left it in for an extra 10-15 minutes. It's still pretty dense and chewy. Really nice crust though.
This is really frustrating, it's such a simple process and I dunno what I am doing wrong.
3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
Yeast-risen breads rise barely, if at all, in the oven (to the extent they do, it's the air trapped in the bread expanding), because the yeast rapidly die in the oven and stop producing gas. Baked goods that rise in the oven do so with chemical leavening agents that are more active under heat (baking powder, baking soda).
How long a proof (and at what temperature) did you do once the yeast was in the dough?
I remember someone from another thread over in D&D was complaining about the stores being out of the right type of flour for making bread, and was having a similar rising issue as you are smof. But you probably know way more than I do about any of this, so that probably doesn't help much.
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
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Steam is good for bread, but not all ovens are designed to keep steam in them (I think yours in the UK is much more likely to do that, though), but that will only work if you had the water dish in the oven for a very long time, as it takes a long time to heat water that way. If you poured it into the dish straight from the kettle, that might be fine though! But it looks like it didn't work. When I bake a loaf, I typically spritz some water into the dutch oven right before I close the lid, which does a great job of trapping steam, which helps form a nice, golden, bubbly crust.
Honestly it looks like the main variable you could change is upping the heat and/or increasing the bake time. But if you ate it and liked it, there's nothing to adjust, really. Bake your bread the way you like it!
I need to try my Instant Pot bread again. Keeps coming out too doughy which the fact that it's basically steamed is understandable but think it's still not quite right.
I liked the crust. The inside though was too dense and heavy. I just don't think it came out the way it was supposed to, but I'm not sure why.
I'll try prepping the yeast next time.
Could need more yeast, could need more time to rise, could have been kneaded too much.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Especially if you brush it with a bit of butter beforehand this makes some incredibly attractive breads.
Did you pay off the bread fairies before baking?
You can also keep a metal pan on the bottom rack during the preheating process and toss a handful of ice cubes in there! The water evaporates as soon as it melts off the ice, so it's a good way to have a steady supply of steam. Especially good if you've got a gas oven that doesn't hold steam well.
I tried, I just don't know where to get that many toddler bones.
As far as I'm concerned there is zero difference between artisinal 12 dollar deli pasta and no name pasta that is a buck a kilo
Need some stuff designed or printed? I can help with that.
There absolutely is, though. Texture and flavour vary wildly between different qualities of pasta.
Need some stuff designed or printed? I can help with that.
Need some stuff designed or printed? I can help with that.
...were you able to keep the box it came in and get 2 for 1?
JKLA has talked about the difference between bronze cut and regular-style pasta and how the difference isn't so much about cost or quality, but you want one for some dishes and the other for different dishes. Bronze cut leaves slightly rougher textures on the outside of the pasta, which leaves more surface area for starches to leach out from, so it makes a starchier pasta water and a starchier noodle exterior so it grips sauces better. Much more useful for thinner sauces.
I can't remember what he said the other one was good for. Mac and cheese or something?
This one is 4x4x13
I'm actually a little disappointed in the size now that it's arrived. I was hoping to make those massive square sandwich milk breads you get at Japanese grocery stores. Those ones are more like 5.5x5.5
Need some stuff designed or printed? I can help with that.
I'm tired
Also I tried a salad there once and the lettuce was wilty and the whole thing was kinda flavorless so I didn't go back.
When I was in elementary school I spent some time in the library one day looking through a book of funny or unusual laws. Thus I did discover that it was illegal to fry more than 100 donuts in a single day in the town I lived in.
I don't know what the penalty was for doing so. And I can find no current reference to such a law now. But at the time my whole class got a lot of laughs out of the idea of somebody going to jail for frying too many donuts in one day.
This is actually what I did, and then topped it up with water after it had gone dry. I was wondering if the ice cubes could have affected the temperature of the oven and that was what was wrong but if you're suggesting it I guess not.
It all got eaten, so no. It looked like bread but with virtually no bubbles/holes.
The more I think on it the more I reckon the yeast was the problem. We're finishing off the stew today so I'm going to bake another loaf and see if it comes out better.
At a guess, sounds like someone tried to open a bakery/run one out of their home, and someone else had the power and motive to shut them down.
I'd say to get the Gillotine ready for that Delivery person.
When kneading it the dough was a lot stickier than yesterday which is either a good thing or a bad thing, obviously I presume a bad thing.
Or not, because the delivery person likely couldn't even see the items in the bag, most restaurants are sealing them these days. At most you can count the number of items and make sure it matches. They're not supposed to open the food to check that it's right.
Absolutely not. That's straight up just an un-cut bun with nothing in it, to see that the delivery person would have had to unwrap the order. You do not want the delivery person unwrapping your order.
They should call the restaurant and text pictures to the manager, if the restaurant doesn't suck they will send them out another meal free of charge and a voucher for a free meal in future.
Where's the ham?
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What do you think the jello is made out of?
The other parts of a pig.
3DS: 0473-8507-2652
Switch: SW-5185-4991-5118
PSN: AbEntropy
It definitely rose more than yesterday, prior to going in the oven, and then barely rose at all while baking. It still doesn't look quite right, it's a bit more brown but again I left it in for an extra 10-15 minutes. It's still pretty dense and chewy. Really nice crust though.
This is really frustrating, it's such a simple process and I dunno what I am doing wrong.
How long a proof (and at what temperature) did you do once the yeast was in the dough?