I've been mulling over some ideas regarding optimal bread shapes for serving to groups and thought it might be a fun topic for discussion. Here's the situation I have in mind and the accompanying parameters:
I'm going to a weekend retreat of about 60 people where we will be cooking our own food. The central cooking and eating space is basically a spacious but not tremendously equipped house kitchen. I want to make bread for people. Last year, I made rolls, but it was kind of annoying, mostly because scaling 100 rolls takes a long time.
What would be the differences in my breads if one time I baked at 450º as opposed to 500º?
I use a combo cooker, and keep it covered for 30 minutes then uncovered for 20 minutes.
Which one would yield me a thinner crust?
I tried a simple basic sandwich loaf and followed the instructions almost to a Tee, and looked what I've got ... a mega tunnel that you could almost slip you hand all the way to the end.
Otherwise, the crumbs turned out pretty ok.
To all those Bread Engineers out there, any help much appreciated. Thank you.
Just looking for a little bit of guidance here on the distribution of my air holes on my loaf as my husband says that the peanut butter falls through the holes at the top and would prefer them to be smaller and more evenly distributed! He's a perfectionist on my behalf...
Attached is a photo of the most recent loaf.
I'm very pleased to share my new pizza and bread production of wednesday ;D