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Submitted by frogmanjared on December 10, 2009 - 2:16pm Hi!I've been reading on the forums for a few months now, trying to figure out my bread problem. I tired my first loaf about 4 months ago, have tried one every other week or so and it wouldn't turn out right and I'd get too frustrated and wouldn't try again for a while. My problem was that it was collapsing halfway though the baking process. I had tried different amounts of water, yeast, oven temp, and nothing seemed to work, then last week I found the video on how to form a loaf and it didn't collapse! I decided to join since I actually have a decent picture to share and want to try different breads. I got the idea to start making my own bread because I want a healthy, corn syrup free bread that won't break the bank, and my grandma makes the best buns ever, so I figure I have it in me (oh yea, and I'm a prep cook in an italian restaurant that has excellent dipping oil bread!). I'm looking forward to learning a lot and making great stuff! Here is today's loaf just out of the oven... This is the 2nd straight loaf that has turned out, and I think I have got the hold of things, just getting the final proof right. I have a bread box and don't want it to rise too much otherwise it won't fit! One question I have is how long to wait until after it's done to slice it? I've also been covering it with a towel while it's cooling to prevent it from drying out too much, should I cover it or uncover it during this period?
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When to slice fresh bread
HI
Congratulations! Your loaf looks wonderful! To me, it seems that when you can slice a fresh loaf depends on whether you have patience or not.
Personally, I cannot resist bread fresh out of the oven, piping hot and slathered with butter. I usually wait about 20 minutes before I slice my bread. HOWEVER, it is usually best to wait about a day for full flavour development of your bread before you slice it.
Bread is a wonderful thing and should be enjoyed however you wish. It's kind of like that old saying about a good wine. "A good wine is any wine that you enjoy"
As for the drying out when cooling. With a loaf like yours, which appears to be a yeast raised "straight" dough (no sourdough starter or levain/chef) I do one of two things, cover it with a tea towel until cool enough to bag, or I brush the crust with a little butter (or flavoured oil) when I take it out of the oven. The butter/oil will keep the crust soft for you. If you have a tea towel that you don't mind grease stains on, then you can cover the bread too.
I hope you will share some wonderful Italian recipes with us, as well as your adventures in bread making!
Cheers
L
There are those who will tell
There are those who will tell you that it is the sin of the century to cut into a loaf warm from the oven. Their quite valid reasons are that the loaf is still baking and the flavor will continue to develop for days to come. Advice this good should not be ignored........unless of course you want the experience of bread warm from the oven that is dripping with olive oil or butter. In which case I would wait about 20 minutes!
I do not cover my bread while it is cooling unless I take the loaf out right before going to bed. It is largely a matter of the humidity level in the house. A dry Winter's day can dry out a loaf of bread very very fast. On the other hand a hot humid Summer day will not allow the loaf to dry out no matter how long it sits on the counter.
Nice looking bread.
Jeff
Beautiful bread!
I usually bake late in the day or at night, so I don't cut into the loaf until the next morning. I rarely cover the hot loaf, but am rethinking that since our house is dry as a bone with the forced air furnace blasting away.
I slice bread, put the slices in zipper sandwhich bags (two to a bag) and freeze them the morning after baking. 20 seconds in the microwave and you will have that fresh taste and warm bread, but the rest of the slices won't be affected.
Thanks for the responses!
I've been covering the bread because it is fairly dry air, although all the fish tanks add a bit of humidity, and because we have a kitten that likes to get up onto the counters when were out of the kitchen. I do love to snack on the end of a warm loaf, but I'll wait till morning to slice it. We have a tupperware bread box and leave it out at room temp for a few days, then move it to the fridge.