Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

This is an English language only comminuty.

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All posts must be bread or baking-related.
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Try to share your recipe with your photos so everyone is able to recreate it.
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wherever I saw "putting a wet piece of parchment over the loaves and then removing after 15 minutes" thank you, thank you, thank you. (reddthat.com)

submitted 2 months ago by [email protected] to c/bready

7 comments fedilink hide all child comments

That addition moved me one huge step closer. I don't remember where I saw or read or listened to or wherever I learned it but I was too weary to pour boiling water into my gas oven and this really worked for me.

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[–] [email protected] 7 points 2 months ago (1 children)

When exactly? And what is that supposed to do?

[–] [email protected] 6 points 2 months ago (2 children)

I expect it’s to generate steam in the oven for the first part of the bake. I just put ice chips in my Dutch oven after I get the boule in there, but I should try this.

Steam contributes to a good rise, if I’m not mistaken.

[–] [email protected] 4 points 2 months ago

Ah, yes that makes sense.

I have a small aluminum tray with rocks that I put on the oven floor. After heating up the oven, I put in the loaf, pour a bit of water on the rocks and quickly close the door. That works fine for me.

[–] CuddlyCassowary 5 points 2 months ago

I have a designated “bread towel” (a clean dish towel used for nothing else), so I can reuse it every time. It works great for me! I have to start with it fairly wet though.

[–] [email protected] 4 points 2 months ago (1 children)

@[email protected] You put the wet parchment in the oven? With temperature around 230 degrees Celsius?

[–] [email protected] 11 points 2 months ago* (last edited 2 months ago)

I had two loaf shaped things of (475g flour/365ml water/1.5 t yeast/salt 8 grams after 11 hour rise) sitting on dry parchment directly on the rack of the lowest rack with oven @ 485 F for 15 minutes with wet parchment directly on top of two loaf shaped bits for 15 minutes; then 10 minutes uncovered then removed to cooling rack.

i am are still not shaping them quite right but the crust finally showed how i wanted.

thank you for coming to my bread talk.

[–] [email protected] 3 points 2 months ago

I put a 9*13 pan with 4c water on a lower shelf.