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.
Rules:
If you don’t have a dutch oven, you can “open bake” and make steam using a tray of water in the bottom of the oven.
I do my baguettes by putting a half sheet pan at the bottom of the oven while preheating to 450°F, and when I add the bread, pour half a liter of boiling water onto the bottom sheet.
I will try that, thank you! I also read putting a pan on the rack above the loaf helps? Any truth to that or is that something that depends on the oven or something?
Never tried that, sounds like something to reduce browning on top. Main point of steam is to prevent the crust from setting before oven spring can do its work raising the loaf. The thing I try to optimize is large surface area to maximize evaporation, and boiling water so I don't crash the oven temperature.
Got it, thank you for the explanation!
If you have a kitchen scale you can scale up a batch and divide the dough into however many pieces you like of about equal sizes. Many can do their last rise overnight in the fridge and be baked directly from the fridge into the oven, you can use a thermometer to 185-190F (85-87C) to determine that they are done.
If you want something festive you can do a quick-bread with dried cranberries and nuts, like a fruit cake but not necessarily as sweet. Many dollar stores or cheaper places will have small bread pans you can make personal loaves in.
That sounds great! Thank you!